Rhubarb-Lemon Balm Spritzer

One of the great things about the new apartment that the boyfriend and I moved in to a few months ago is the balcony. We have enough room for a small table and chairs, and we were able to set up an herb garden in a few hanging planters. We have most of the basics (basil, oregano, thyme, and rosemary) and a few more extravagant aromatics (lemon grass and lavender, namely). We also planted a mojito mint and a lemon balm plant.

When we were at the nursery, I went a little crazy on the herbs and aromatics. And when I smelled the lemon balm, I just couldn’t pass it up. I wasn’t quite sure what I was going to use it for, but I knew I would figure something out! And that I did…

Serendipitously, when returning something to IKEA a few weeks ago, I stumbled on the rhubarb syrup in the marketplace. It was nestled between the lingonberry and elderflower syrups, and I knew it needed to come home with me. As it turns out, the rhubarb and lemon balm go beautifully together, and this Spritzer is my signature Summer 2013 drink!

Click below for the recipe. Have a question? Feel free to ask in the comments! And thanks for reading! πŸ™‚

Rhubarb-Lemon Balm Spritzer

Yield: 1 drink

Ingredients for the lemon balm simple syrup:

1/4 cup loosely packed lemon balm leaves
1 cup sugar
1/2 cup water

Ingredients for the Spritzer:

7-10 lemon balm leaves + additional for garnish
1/2 lime, cut in to wedges
1 tablespoon lemon balm simple syrup
2 ounces Saft Rabarber rhubarb drink (from IKEA)
2 ounces white rum
Club soda


Small saucepan
Wire whisk
Glass bottle for simple syrup
High-ball glass


1. In a small saucepan, combine the sugar and water. Set of medium heat, and bring to a boil.

2. Add the lemon balm leaves, and continue boiling for 3 minutes. Remove the syrup from the heat, and let cool.

3. With a strainer set over a funnel, strain the syrup in to a 1/2-cup glass container. Discard the lemon balm, and store at room temperature.

4. For the Spritzer, place one lime wedge and the lemon balm leaves in the bottom of a high-ball glass. Using your muddler, crush until fragrant and the lime releases its juices.

5. Add 2 additional lime wedges, the simple syrup, the rhubarb syrup, and the rum. Crush the lime wedges to release the juices.

6. Fill the glass with ice, and top with club soda.

7. Garnish with a lime wedge and sprig of lemon balm. Serve immediately. Enjoy! πŸ˜€


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