Rhubarb Maple Mint Mocktail

There comes a very special time in the Midwest when we come out of winter hibernation and into the first warm weather of spring. The maple sap has been collected for the year and turned into maple syrup, the rhubarb plants stand tall threatening to flower, and the mint has grown up lush. That’s when it’s time for this sweet, tart, and refreshing little mocktail. Perfect for that first lake dip of the year, or listening to frog song in the evenings on the porch. We love this as a non-alcoholic drink, but if you need something a little stronger after a long day of planting and yardwork, we recommend it with an oz of your favorite gin.

Print

With ImageWithout Image

Rhubarb Maple Mint Mocktail

Yield: 4

Author: Roxanne of Winterspring Farm

Prep time: 20 MinCook time: 15 MinInactive time: 6 HourTotal time: 6 H & 35 M

Wet your whistle with this elegantly tart and sweet springtime beverage with ingredients you can source from local farms and/or your own garden!

Ingredients

Rhubarb Maple Mint Mocktail

• 1 cup chopped fresh rhubarb stalk
• 1 cup water
• 4 tablespoons maple syrup
• 2-4 sprigs fresh mint
• 4 cans seltzer water of your choice. We like lime flavor.

Instructions

1. Add the water and rhubarb to a small saucepan and bring to a boil.
2. Once boiling, adjust to low heat and simmer for 15 mins.
3. Strain off the rhubarb pulp in a sieve and press it out with a spoon to get all the juices. Compost the pulp and reserve the liquid in a jar.
4. As the rhubarb infusion is cooling, add the maple syrup and a couple of the sprigs of fresh mint, reserving some for garnish if desired.
5. Once cooled, cap, label, and store in the fridge for up to 5 days.
6. To serve, add 1/4 cup of the rhubarb maple mint mixture to 1 can of seltzer water with ice. Enjoy on a hot day!

Notes

Feel free to use honey as a substitute for maple syrup, or lemon balm, lemon verbena, or tulsi in place of mint.