Strawberry + Rhubarb + Basil Spritzer

Being the first day of the Wakefield Farmer’s Market, I wanted to make it special, and so instead of one item at the demo table, I made two, and am so glad I did and I think so were the market customers.

Farmer Dave’s had the juiciest strawberries; farmer and owner, Jane mentioned that the current warm weather is seeing a great bumper crop of these fresh berries. And the Kelly’s Farm Stand had ruby red stalks of rhubarb, and who’s not succumbed to the call of late spring.

These two ingredients were meant to be together and I cooked them down, blitzed them once cooled, and turned it into the most refreshing lemonade replacement you can find.

I think I may have to make a batch and freeze it into ice cubes for those hotter days of August right around the corner, and to cheer me up in the middle of freezing March.

Serves 6-8

1½ cup strawberries
¾ cup chopped rhubarb
¼ cup chopped basil
¾ cup organic cane sugar
24 fl. Oz. seltzer water
16 fl. Oz. plain cold water
1-2 cups of crushed ice

1. Wash and dice the strawberries and rhubarb into small pieces
2. Heat a heavy bottomed pan and add the berries, rhubarb and sugar to the pan and let it cook down on medium to low heat for about 20-25 minutes
3. When the berries and rhubarb have softened, and the sugar has melted, turn off the heat and let it cool off
4. Once cooled, pour into a blender jar with the basil and blitz until smooth
5. Pour into a jug, add the seltzer and water based on how strong you want the flavors

Tip – You can skip the water and just add ice just before serving and let that melt into the jug instead
Tip – Adjust for sweetness by adding some honey or agave, which will blend better at this stage and a squeeze of lemon if desired


6. Make and keep the base in the fridge and use as needed during the week or turn the puree into ice cubes and use in your sparkling water all summer