Today at Sparkling Charm I am giving the Mojito a make-over with the Righteous Rhubarb. Mix yourself one of these “Sparkling Charm Originals” today. Light! Refreshing! DELICIOUS!
Sparkle! Sparkle! XX-gwyn
1 ounce clear rum (optional)
2 ounces rhubarb syrup (recipe below)
5 mint leaves
1 tablespoon lemon juice
1 lemon slice
1 pinch of sugar
Sparkling Water, just a splash
frozen rhubarb, cubed and sugared
In the bottom of a glass, add the lemon zest, a lemon slice, the mint leaves, the lemon juice and a pinch of sugar. Using a muddler or the end of a wooden spoon muddle the ingredients.
Fill the glass with crushed ice, the rum, and the rhubarb syrup. Add a splash of Sparkling Water and give it a quick stir. Add a mint leaf, a few lemon slices, and/or a rhubarb stalk to garnish.
5 stalks rhubarb, cut into 1/2 inch pieces.
1 cup sugar
Place a strainer over a bowl. Add the rhubarb pieces to the strainer. Add the sugar and toss to coat the rhubarb. Let the rhubarb and sugar mixture set for at least three hours, preferably over night. Using a rubber spatula, press the rhubarb into the strainer to release any remaining juice. Pour your syrup into a mason jar and refrigerate until needed. The syrup can be stored for 7 days.
Note: Freeze the sugar soaked rhubarb pieces for ice cubes in your Sparkling Charm Lemon Rhubarb Mojito or other recipes.