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Rhubarb-Lemon Balm Mocktail

I love a good mocktail. Especially one that looks lovely, tastes excellent, and feels like something special. This really is the prettiest pink drink I've ever seen. It has a subtle rhubarb flavour and just the right amount of sweetness to feel refreshing and cut the sourness from the rhubarb.

If you don't have lemon balm, try mint. If you don't have either, or simply don't want to just skip the herbs all-together. I've made this syrup a number of times, with and without herbs and it's turned out equally nice every time. Pro tip - try mixing it with grapefruit perrier.

Rhubarb-Lemon Balm Mocktail

5 large stalks rhubarb, cleaned, end trimmed and leaf removed, cut into 1” chunks 4 cups water 1/2 cup sugar Packed handful of fresh lemon balm leaves (sub mint) - optional

Sparling water

To make the syrup, combine rhubarb, sugar, and water in a medium pot. Bring to a boil then reduce to a simmer. Simmer for 15 minutes, until rhubarb is very "mushy". Add the lemon balm and simmer another 5 minutes.

Remove from heat and strain out the rhubarb. Pour into a clean jar and refidgerate.

To make the mocktail, fill a glass with ice cubes or crushed ice, fill the glass half way with rhubarb syrup and then the rest of the way with sparkling water. Stir gently.

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