Rhubarb Fizz
Rhubarb Fizz is a sparkling pink mocktail made with homemade rhubarb syrup, fresh lemon juice, ice, and chilled sparkling water. It’s tart, lightly sweet, bubbly, and perfect for brunch, showers, cookouts, or warm afternoons.
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Servings: 6 drinks
Calories: 95kcal
Cost: 2
Equipment
- small saucepan
- fine mesh sieve
- jar or bowl
- mixing spoon
- serving glasses
Ingredients
- 3 cups chopped rhubarb
- 1 cup water
- 3/4 cup granulated sugar
- 1/4 cup fresh lemon juice
- 1 pinch salt, optional
- 3 tbsp rhubarb syrup
- 1/2 to 3/4 cup chilled sparkling water
- ice, as needed
- lemon wheel, optional
- fresh mint, optional
Instructions
- Add chopped rhubarb, water, and sugar to a small saucepan.
- Bring to a gentle simmer over medium heat.
- Cook for 10 to 12 minutes, until the rhubarb softens and the liquid turns pink.
- Turn off the heat and let the syrup rest for 10 minutes.
- Strain through a fine mesh sieve into a jar or bowl. Don’t press too hard if you want a clearer syrup.
- Stir in fresh lemon juice and a small pinch of salt, if using.
- Chill the syrup for at least 30 minutes.
- To serve, fill a glass with ice.
- Add 3 tablespoons rhubarb syrup.
- Top with chilled sparkling water.
- Stir gently, garnish with lemon and mint, and serve right away.
Notes
Use red or pink rhubarb stalks for the brightest color. Add a few strawberries while simmering for a deeper pink drink. For a rhubarb fizz lemonade style, add extra lemon juice. Store leftover rhubarb syrup in the fridge for up to 5 days. Don’t mix the sparkling water into the syrup until serving. For 6 servings, combine 1 cup rhubarb syrup, 1/4 cup fresh lemon juice, 3 to 4 cups chilled sparkling water, and ice. Add sparkling water right before serving so the Rhubarb Fizz stays bubbly.
Nutrition
Calories: 95kcal | Carbohydrates: 25g | Sodium: 10mg | Sugar: 23g