Cheers, It’s Friday! Rhubarb Lilac Spritzer
Every Friday, the editors of Love& share what they will be imbibing over the weekend. From fancy-schmancy seasonal specialties to the easiest cocktail hacks, we’ve got you covered.
Post Courtesy of Lark and Linen
My sweet friend, Erin, is constantly churning out the simplest, most delectable, recipes that always leave my jaw agape and my mouth watering. So when she posted about her recipe for rhubarb lilac syrup, I instantly bookmarked it for future reference. The lovely pink color is about as romantic as it gets if you are having a summery cocktail with your honey on the porch. Make it as boozy as you want by adding more vodka.
As luck would have it, just a few days later, I found myself at my cottage with both rhubarb and lilacs growing in abundance in my grandma’s garden. So I naturally whipped some up, and couldn’t have been more pleased with the results. Whether you stir it into a cocktail, mix it with sparkling water, or pour it atop your vanilla ice cream, there’s one thing for certain: you need this sweet and sticky magic in your life.
- 5-6 stalks rhubarb, chopped into 1″ pieces
- 1 cup granulated sugar
- 1 cup water
- 1 large handful of lilac blossoms, removed from the stem
- In a medium sized pot, over medium heat, bring all ingredients just to a boil.
- Turn to low, cover and simmer for 15-20 minutes until sugar is disolved and rhubarb begins to separate. Strain through a fine mesh sieve and store in a glass jar in the fridge.
- Mix your syrup into sparkling water, add vodka to make it sinful, or pour over vanilla ice cream.