The most refreshing beverage you can make this summer.
The rosemary adds a woodsy, almost sweet note to this otherwise extra-tangy shrub. Shrubs are vinegar-based syrups, so they have a natural tang, no matter which fruit you use to make them. When you use tart rhubarb as the base, you get an extra zing.
- 2 cups rhubarb in ½-inch pieces
- 1 cup granulated sugar
- 2 large rosemary sprigs
- ¾ cup apple cider vinegar
- Place the rhubarb, sugar, and the leaves of the rosemary sprigs in the bowl of a food processor. Pulse 10-15 times until the rhubarb is coarsely shredded. Transfer to a non-reactive glass bowl, cover, and let the rhubarb release its juices at room temperature for 48 hours.
- Strain through a fine-mesh sieve into a 2-cup glass measuring cup, squeezing as much juice from the rhubarb as possible (it’s okay to use your hands.) You should collect about ¾ cup of juice. Add between ½ cup and ¾ cup of apple cider vinegar to the collected rhubarb juice, depending on your taste. Transfer to a mason jar and store in the fridge until ready to use.
- To serve, dilute 2 tablespoons of syrup in a glass of cold seltzer water. Garnish with a sprig of rosemary and enjoy on a porch.
*This recipe comes to us from Edible Delmarva.