March 31, 2015

Give the Lime Rickey a spring makeover by adding homemade rhubarb syrup to the classic nonalcoholic refresher. This seasonal mocktail will make a big splash at your Easter brunch and can be enjoyed by the whole family. If you can’t find fresh rhubarb, you can use frozen, found in the frozen fruit section of your grocery store.

Rhubarb-Lime Rickey3          cups chopped fresh rhubarb1 1/2     cups water1/2       cup granulated sugar4          tablespoons fresh lime juice16        ounces soda water

1. Combine rhubarb and 1 1/2 cups water in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until rhubarb is very soft. Strain rhubarb mixture through a cheesecloth-lined sieve into a medium bowl (do not press solids). Let stand 5 minutes; discard solids. Return rhubarb liquid to small saucepan; bring to a simmer. Add sugar, stirring until sugar dissolves completely. Let sugar mixture cool completely.

2. In a large pitcher, combine rhubarb syrup, lime juice, and soda water. Serve over ice.

SERVES 4 (serving size: about 1 cup)

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