Low Carb Rosy Rhubarb Spritz
4.1g
Net Carbs
0.7g
Protein
0.2g
Fat
5.3g
Fiber
118
Calories
Cooking tip: We love the rhubarb simple syrup developed for this recipe. Consider trying it with sparkling water for a non-alcoholic sipper, or drizzle over Greek yogurt or overnight oats for a perfectly spring fruit boost. It can last in the refrigerator for about 5 days, so it can be made in advance and used in a multitude of ways. Note that while we used a mix of stevia and erythritol for the sweetener, other granulated non-sugar sweeteners can be used. Just give the cooled simple syrup a taste and add liquid stevia or monkfruit to get your desired level of sweetness.
Ingredients:
- 3/4 cup tap water FNDDS
- 8 ounces fresh rhubarb USDA
- 16 fluid ounces sparkling water FNDDS
- 6 cups municipal tap ice cubes USDA
- 1/3 cup truvia, sweet completed granulated sweetener
- 1/2 fruit fresh lemon FNDDS
- 6 fluid ounces gin FNDDS
- 4 fluid ounces lemon juice, 100%, fresh squeezed FNDDS
Directions:
Ingredient note: we recommend using Rose & Elderflower Gin for this recipe.
- Make rhubarb simple syrup: In a small pot over medium-high heat, stir together rhubarb, water, and sweetener. Juice the lemon into the pot, then add the spent lemon half. Bring to a boil, then cover and reduce heat to simmer for 20 minutes.
- Into a fine mesh strainer over a medium bowl, pour the rhubarb mixture. Use a spoon to gently press out as much fluid as possible and discard the solids. Cover the bowl and refrigerate until cool, at least 1 hour.
- To assemble each cocktail, into a cocktail shaker measure 2 fluid ounces rhubarb simple syrup, 1 ½ fluid ounces gin, 1 ounce lemon juice and a handful of ice. Shake until frosty on the exterior and strain into a tall Collins glass filled with ice. Top with sparkling water, about 4 fluid ounces and enjoy! One cocktail as described is one serving.
