Small-Batch Rhubarb and Lemon Fizz
Early spring rhubarb makes a tart syrup that needs little else beyond cold sparkling water. Use the stalks only; discard the leaves. Red stalks can make the syrup pink, while green stalks give a paler drink. Color isn’t a reliable guide to sweetness, so taste the first glass before mixing the rest.
What you need for four glasses
- 2 cups chopped rhubarb stalks, cut into 1/2-inch pieces
- 3/4 cup water
- 1/2 cup granulated sugar
- 1 tablespoon fresh lemon juice
- 3 cups chilled plain sparkling water, plus ice
Set out a saucepan, a fine-mesh sieve, and a heatproof bowl. Use plain sparkling water so that you can judge the rhubarb flavor without competing citrus flavoring or sweetener.
Cook the concentrate
Combine the rhubarb, still water, and sugar in the saucepan. Bring to a simmer, stirring to dissolve the sugar, then simmer uncovered for 10 to 12 minutes, until the pieces are soft and beginning to fall apart. Strain into the bowl. Let the liquid drain on its own for a clearer syrup, or press gently to recover more at the cost of a little cloudiness. Stir in the lemon juice. Transfer the syrup to a covered container and refrigerate until cold.
Mix by the glass
Start with 3 tablespoons of syrup in a glass filled halfway with ice. Add 3/4 cup sparkling water and stir once or twice. Repeat for the remaining glasses. Add the sparkling water last and open it just before serving; a premixed pitcher loses its fizz while it sits. Keep any extra syrup refrigerated and use it within three days.
Correct a too-tart glass
Try a splash of plain sparkling water first if the whole drink tastes concentrated. If the rhubarb flavor is right but still too sharp, stir in a teaspoon of simple syrup. To make a little, dissolve equal volumes of sugar and hot water, then cool it. For a stronger rhubarb flavor without extra sourness, use another spoonful of rhubarb syrup and skip any additional lemon. A cloudy syrup is fine for this drink; avoid filtering it through paper unless appearance matters more than speed.
