Recipe to try: Rhubarb-Lemon Balm Spritzer

I received this in the mail from Emily D. my curiosity was piqued. Maybe it’s because I drank my first-ever Lingonberry drink a week ago. Yes, after all these years of frequenting the IKEA cafe, it never caught my eye. But that day, maybe the queue was extra long, and it was hot, and I was bothered, and the berries aligned … so I gulped down the tiny UHT pack of Lingonberry along with its sugary empty promises. (I can hear my trainer screaming now. No carbs!)

Nonetheless, the humble berry has received a nod from Dr Oz and can be paired quite successfully with other drinks for extra fizz.

So I may pick up the Saft Rabarber on the next trip. And I have a great excuse now that I have this delicious recipe from Emily D. It’s perfect for hot summer days (which I have all year round, another perfect excuse.) Cheers!

The Rhubarb-Lemon Balm Spritzer Recipe

Yield: 1 drink

Ingredients for the lemon balm simple syrup:

• 1/4 cup loosely packed lemon balm leaves
• 1 cup sugar
• 1/2 cup water

Ingredients for the Spritzer:

• 7-10 lemon balm leaves + additional for garnish
• 1/2 lime, cut in to wedges
• 1 tablespoon lemon balm simple syrup
• 2 ounces Saft Rabarber rhubarb drink (from IKEA)
• 2 ounces white rum
• Ice
• Club soda

Tools:

• Small saucepan
• Wire whisk
• Strainer
• Funnel
• Glass bottle for simple syrup
• Muddler
• High-ball glass

Steps:

1. In a small saucepan, combine the sugar and water. Set it to medium heat and bring it to a boil.

2. Add the lemon balm leaves and continue boiling for 3 minutes. Remove the syrup from the heat and let it cool.

3. With a strainer set over a funnel, strain the syrup into a 1/2 cup glass container. Discard the lemon balm and store it at room temperature.

4. For the Spritzer, place one lime wedge and the lemon balm leaves in the bottom of a high-ball glass. Using your muddler, crush until fragrant, and the lime releases its juices.

5. Add 2 additional lime wedges, the simple syrup, the rhubarb syrup, and the rum. Crush the lime wedges to release the juices.

6. Fill the glass with ice and top it with club soda.

7. Garnish with a lime wedge and sprig of lemon balm. Serve immediately. Enjoy!

See the Rhubarb-Lemon Balm Spritzer recipe.