Rosemary Lemon Rhubarb Spritzer by Alton Gunn
It is too hot to cook. Mostly I take fresh fruits and veggies and toss them in a salad. I am waiting with anticipation for this year’s crop of peaches to begin to show up from Palisades, CO. Next to sweet corn, it is my favorite summer Colorado crop. Once they get here, we’ll revisit some of my favorite peach recipes. Until then I thought it would be fun to mix up some drinks to keep things cool.
Starting with Thai Iced Tea, from cyber friend, Tes at Home (recipe here), who is originally from Thailand and now lives in India and shares her food and travel adventures on her blog.
Next up, a couple of Watermelon Cooler recipes can be found here.
I love my Mimosas, but a few years back, someone introduced me to Poinsettias (recipe here), which I find equally delicious at brunch.
For the rest of our drink recipes, including a martini, old-fashioned lemonade, iced coffees, smoothies and more, click here.
I’m crazy busy this weekend, visiting the Chihuly exhibit at the Botanic Gardens and then off to the World Lacrosse Championships (I won tickets! I was going anyway, but this was a pleasant surprise). What’s on your plate this weekend, real and metaphorically? Have any favorite summer drinks or unique takes on the classics? What’s your “too hot to cook” go-to recipe? Share your ideas and recipes in the comments.
For tonight’s featured recipe, I picked an unusual, but tasty, spritzer. One night a few summers back I received a phone call from a friend who said her husband had just made the most amazing drink and I had to try it. I said, ‘send the recipe and photos and I’ll share it’. A few minutes later I received the email. I read through the recipe and thought, there is no way this can be good.
But, to my surprise, it was delicious. So if you’re looking for something just a bit unique and refreshing, this is it.
Rosemary Lemon Rhubarb Spritzer
- 1 pound rhubarb, cleaned, cut crosswise into 1/2-inch slices
- 2 cups water
- 1 1/2 cups sugar
- 3 Tbsp chopped fresh rosemary leaves
- 1/2 cup lemon juice
- Soda water or carbonated water
Put rhubarb pieces, water, sugar, and rosemary leaves into a medium saucepan. Bring to a boil. Reduce heat to a simmer and cook for about 15 minutes. Rhubarb pieces will disintegrate. Remove from heat. Strain out the solids with a fine mesh strainer. Add lemon juice. If too sweet for taste, add a little more lemon juice. Chill until ready to serve. To serve, fill a quarter to a half of the glass with the lemon, rhubarb, rosemary syrup, and the rest with soda water.
Makes about 3 cups of syrup, and 1 1/2 to 2 quarts of spritzer.
That’s it for this week. Next week I’ll be travelling so there won’t be an exchange. And if you missed it, JeffreyW posted a stunning photo this week (I know what’s new? But this one is beautiful and unusual). – TaMara