ROSEMARY LEMON SPRITZER
Steps:
- Zest the lemon. Cut 4 slices out of the middle of the lemon and reserve for garnish. Squeeze out the juice and set aside.
- In a small pan over medium-high heat, stir together the sugar with 1/2 cup water until the sugar dissolves. Bring to a boil, remove from the heat, and add the rosemary sprigs and lemon zest. Let cool to room temperature, strain into a clean jar, and refrigerate until ready to use, or up to 2 weeks.
- Fill 4 glasses with ice. Fill each glass three-quarters of the way up with sparkling water. Add splash of lemon juice and 2 tablespoons of the flavored syrup. Top with ouzo or gin, if using. Garnish with a lemon slice and a small sprig of rosemary.
ROSEMARY LEMON RHUBARB SPRITZER
Steps:
- Simmer rhubarb, water, sugar, rosemary: 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.
- Strain, add lemon juice, chill: 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.
MEYER LEMON-ROSEMARY SPRITZER
Chase away the winter blues with this bright, tart drink.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Number Of Ingredients 5
Steps:
- Bring water and sugar to a boil in a large saucepan, stirring until sugar dissolves. Add lemons and rosemary. Reduce heat, and simmer for 10 minutes. Remove from heat. Let stand for 20 minutes. Strain. Return to pan, and boil until reduced by half, about 5 minutes. Let cool completely. Fill each of 6 glasses with 3/4 cup sparkling water. Stir 1/4 cup syrup into each.
SPARKLING RHUBARB SPRITZER
Folks with a rhubarb plant or two will love this recipe. It's a nice change from the usual lemonade-we enjoy it all summer long. -Sue Rebers, Campbellsport, Wisconsin
Provided by Taste of Home
Time 20m
Yield 3-1/2 quarts (14 servings, 1 cup per serving).
Number Of Ingredients 5
Steps:
- In a Dutch oven, bring rhubarb and water to a boil. Boil for 15 minutes. Cool for 10 minutes; strain and reserve juice. Discard pulp. Add sugar and pineapple juice to reserved juice; stir until sugar is dissolved. Chill thoroughly. Just before serving, add soda and ice cubes.
Nutrition Facts : Calories 230 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 21mg sodium, Carbohydrate 58g carbohydrate (55g sugars, Fiber 2g fiber), Protein 1g protein.
RHUBARB SPRITZ
Try this lovely low alcohol rhubarb spritz. A spritz would normally contain gin, but the sharp lemon and aromatic star anise mean you won't miss it
Provided by Miriam Nice
Categories Cocktails, Drink
Time 11m
Number Of Ingredients 7
Steps:
- Put the caster sugar, rhubarb, orange and star anise in a pan with the water. Bring to a simmer and cook gently for 5-6 mins, or until the rhubarb is soft and the sugar has dissolved. Remove from the heat, leave to cool and strain into a jug. (See tip below.)
- Pour 100ml of the syrup into a mixing glass or a jug with the lemon juice, rosé and ice. Stir well until the mixture has chilled, then strain into two wine glasses over ice. Top up with soda water, taste and add a dash more syrup, if you like. Garnish each with a peeled rhubarb ribbon.
Nutrition Facts : Calories 82 calories, Carbohydrate 11 grams carbohydrates, Sugar 11 grams sugar, Fiber 0.5 grams fiber, Sodium 0.02 milligram of sodium
RHUBARB SPRITZER
Steps:
- In a medium saucepan, stir rhubarb, sugar and lemon juice over medium heat until sugar dissolves. Bring to a boil, then reduce heat to medium-low. Simmer, stirring occasionally, until rhubarb breaks down completely, about 6 minutes. Strain through a fine-mesh sieve, pressing solids to extract as much liquid as possible. Discard solids. Cover and refrigerate until cold, at least 2 hours and up to 1 day.
- Divide syrup among 8 glasses. Top with seltzer or Cava. Garnish with lemon and grapefruit slices, if desired. Serve immediately
LEMON SPRITZ COOKIES
Best lemon spritz cookie recipe!
Provided by MrsB
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 40m
Yield 48
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Beat butter and cream cheese together in a bowl using an electric mixer until creamy. Mix in sugar until light and fluffy. Add egg yolk, lemon zest, lemon extract, and vanilla extract. Mix well. Add flour and salt gradually until dough is combined.
- Shape dough into small logs; place a log into a cookie press and press out onto ungreased cookie sheets. Repeat with remaining dough logs.
- Bake in the preheated oven until lightly browned, 12 to 14 minutes.
Nutrition Facts : Calories 81.5 calories, Carbohydrate 9.2 g, Cholesterol 16.4 mg, Fat 4.6 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 2.9 g, Sodium 57 mg, Sugar 4.2 g
RHUBARB SPRITZER
Provided by Amanda Hesser
Categories non-alcoholic drinks
Time 20m
Yield Makes about 1 1/3 cups rhubarb juice; serves 4 to 5
Number Of Ingredients 5
Steps:
- In a medium saucepan, bring 1/2 cup water, sugar, rhubarb and lemongrass to a boil. Reduce to a simmer and cook until the rhubarb is tender, about 10 minutes. Push through a fine-mesh sieve. Let cool.
- Fill 4 small glasses halfway with ice. Pour into each glass a scant 1/4 cup rhubarb juice, then top with soda water to taste. Garnish with a basil leaf.
SPARKLING RHUBARB SPRITZER
Make and share this Sparkling Rhubarb Spritzer recipe from Food.com.
Provided by CookingONTheSide
Categories Beverages
Time 25m
Yield 3 1/2 quarts
Number Of Ingredients 5
Steps:
- In Dutch oven, bring rhubarb and water to a boil. Boil for 15 minutes. Cool for 10 minutes; strain and reserve juice.
- Discard pulp.
- Add sugar and pineapple juice to reserved juice; stir until sugar is dissolved.
- Chill thoroughly. Just before serving, add soda and ice cubes.
Nutrition Facts : Calories 916.6, Fat 1, SaturatedFat 0.2, Sodium 77.1, Carbohydrate 231.4, Fiber 7.7, Sugar 207.9, Protein 4.3
RHUBARB ROSEMARY JELLY
Categories Condiment/Spread Quick & Easy Rosemary Spring Rhubarb Gourmet
Yield Makes about 3 cups
Number Of Ingredients 8
Steps:
- Cut enough rhubarb crosswise into 1/2-inch slices to measure 3 cups. In a 4-quart kettle bring rhubarb, 1 1/2 cups water, sugar, vinegar, and rosemary to a boil and simmer 15 minutes (rhubarb will disintegrate).
- While rhubarb is simmering, in a small bowl sprinkle gelatin over remaining 1/4 cup water and let soften 1 minute. Remove kettle from heat and stir gelatin mixture into rhubarb mixture until gelatin is just dissolved.
- Pour mixture through a fine sieve into a large bowl, gently pressing on solids, and discard solids. Skim off any foam and immediately pour jelly into sterilized jars, filling to within 1/8 inch of tops. Wipe rims of jars with a dampened cloth and seal jars with lids. Cool jars completely. Rhubarb rosemary jelly keeps, chilled, 2 months.
RHUBARB SPRITZER
As seen in Self Magazine July 2014. You can make this non-alcolholic or alcoholic, your choice...either use the seltzer or the wine.To get the prettiest blush color for this drink, be sure to choose rhubarb without any green streaks, and don't remove the fibrous pink peel.
Provided by Foxfire13
Categories Beverages
Time 2h10m
Yield 1 pitcher, 8 serving(s)
Number Of Ingredients 6
Steps:
- In a medium saucepan, stir rhubarb, sugar and lemon juice over medium heat until sugar dissolves.
- Bring to a boil, then reduce heat to medium-low.
- Simmer, stirring occasionally, until rhubarb breaks down completely, about 6 minutes.
- Strain through a fine-mesh sieve, pressing solids to extract as much liquid as possible.
- Discard solids.
- Cover and refrigerate until cold, at least 2 hours and up to 1 day.
- Divide syrup amount 8 glasses.
- Top with seltzer or Cava wine.
- Garnish with lemon and grapefruit slices.
- Serve immediately.
Nutrition Facts : Calories 159.7, Fat 0.1, Sodium 25.1, Carbohydrate 23.6, Fiber 0.8, Sugar 20, Protein 0.5
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