Summer Pink Rhubarb Spritz

Name: Summer Pink Rhubarb Spritz
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Italy
Ingredients: 400 g of rhubarb (fresh, pink); 200 g of sugar; 200 ml of water; 360 ml of prosecco (well chilled); 240 ml of Aperol; 120 ml of sparkling water (well chilled); 16 ice cubes; 60 ml of rhubarb syrup

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A refreshing, sparkling cocktail with the delicate flavors of pink rhubarb, perfect for sunny days and festive occasions.

Total time: 35 min
Prep: 20 min
Cook: 15 min
Rest: 1 h
Difficulty: Easy
Per person: €0.75

By the CookinBreak team

Ingredients 8

glasses

Estimated cost €3.00

Equipment

Saucepan
Vegetable peelerfor the rhubarb ribbons
Fine-mesh strainer
Airtight bottle
Spritz glasses

Instructions

Tap a number to check off the step, and a time to start a timer.

Make the rhubarb syrup. Wash the rhubarb and cut it into small pieces. In a saucepan, combine the rhubarb, sugar, and water.

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Bring the mixture to a boil, then reduce the heat and simmer for about fifteen minutes, until the rhubarb is very tender.

Strain the mixture through a fine-mesh strainer, pressing well to extract all the juice. Let the syrup cool completely, then pour it into an airtight bottle and refrigerate for at least one hour.

To assemble the cocktails, fill each spritz glass with ice.

Pour the prosecco, Aperol, and rhubarb syrup into each glass.

Top with the sparkling water. Stir gently.

Garnish each glass with a thin ribbon of fresh rhubarb before serving.

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Goes well with

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Shrimp Spaghetti with Garlic and Parsley

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For dessert

Strawberry Tiramisu

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Nutrition facts

per serving · estimate

300kcal

Protein0 g0%
Carbs35 g100%
Fat0 g0%
Fiber1 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For a non-alcoholic version, replace the prosecco and Aperol with non-alcoholic cider and a dash of grenadine for color and flavor. You can make the rhubarb syrup several days ahead and keep it in the refrigerator.

Freezing : Can you freeze this recipe?

Not recommended

The spritz cannot be frozen. Neither can the rhubarb syrup, due to the risk of crystallization and loss of texture.

Storage : How long does it keep?

The rhubarb syrup keeps 5 to 7 days in the refrigerator in an airtight bottle. The finished spritz is assembled at the last minute to preserve the fizz.

Making ahead : Can you make it the day before?

Yes

The rhubarb syrup is ideal to make the day before. Assemble the spritz just before serving.

Reheating : How do you reheat it?

Not applicable, this drink is served chilled over ice.

Variations

Garnish each glass with a thin ribbon of fresh rhubarb.
Make the syrup ahead and let it cool completely.
Serve in spritz glasses filled with ice.

Mistakes to avoid

Using a syrup that is still warm: let it cool completely and refrigerate it.
Forgetting to press the rhubarb while straining: press down to extract all the juice.
Stirring vigorously: stir gently to keep the bubbles.

Frequently asked questions

How do you make the rhubarb syrup?

Simmer the rhubarb, cut into pieces, with the sugar and water for about 15 minutes until very tender, strain the mixture while pressing well, then let it cool completely.

What are the quantities for one glass?

For 4 glasses, use 360 ml of prosecco, 240 ml of Aperol, 60 ml of rhubarb syrup, and 120 ml of sparkling water, which is about 90 ml of prosecco and 60 ml of Aperol per glass.

In what order do you assemble the spritz?

Fill each glass with ice, pour in the prosecco, Aperol, and rhubarb syrup, top with well-chilled sparkling water, and stir gently before garnishing with a ribbon of rhubarb.

Can it be made ahead?

You can make the rhubarb syrup ahead and keep it well chilled, but assemble the cocktail at the last minute with well-chilled prosecco and sparkling water to preserve the bubbles.