Rhubarb Rosemary & Ginger Soda

makes 2 sodas

Soda=America’s obesity epidemic and I, most of the time, can’t stand the stuff. However, I like bubbles. Sparkling water: now that’s what I’m into.  Soda is usually chock full of unnecessary sugar and it just makes me feel really gross.  So what do I do when I want a little bit of sweetness and flavor in my sparkling water? Make my own soda, of course…or drink some grapefruit San Pellegrino!

To be honest, I had never made soda before, but with tons of leftover rhubarb from the pie I made a couple weeks ago, I had to find a way to use it. A great way to use up produce is, of course, preserving it into a jam but I wanted to play with simple syrups. This is the result!

This is a very subtly sweet and flavored bubbly, but it is so refreshing and lovely.  The tang of rhubarb is evened out by the savory rosemary, sweet sugar, and spicy ginger making this “soda” the perfect spring drink.

Adding a little bit of lemon juice or lemonade would make it even better.  If you’re a big soda drinker, try this drink out to cut out some unnecessary sugar.  If you’re a soda hater but a bubble lover, try this if you’re feeling a bit sweet.

Let’s get bubbly!

Prep time: 5 minutes  Cook time: 30 minutes  Total time: 40 minutes

What you’ll need:

1 cup chopped fresh rhubarb

1/2 teaspoon minced ginger

1/2 teaspoon fresh or dried rosemary leaves

1 cup granulated white sugar

1 cup water

pinch of salt

club soda

Combine the rhubarb, ginger, rosemary, sugar, water, and salt in a medium sized heavy-bottomed sauce pan.  Place over medium-high heat until the sugar has dissolved and it comes to a boil.  Let boil for 2-3 minutes then turn down to a low simmer for 30 minutes.  Either strain into a different container or pour it in*.

To make the soda, mix together 4 tablespoons of the syrup and 16 ounces of club soda. Pour over ice and enjoy!

Save the rest of the syrup if you don’t use it all to make soda and pour it over oatmeal, ice cream, or anything else you think up.

Tips:

*If you allow the rhubarb, rosemary, and ginger to stay in the syrup, it will become more concentrated and even tastier over time!

*If of age…I bet some white rum would be prrrrretty tasty splashed in here.

Recipe adapted from here

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