Summer Rhubarb Rose Bud Cocktail

This refreshing summer elixir will brighten your day...so drop what you're doing and make a batch! It tastes great with a splash of Vodka, Champagne, Prosecco or just on it's own! Serve it with a few buds in each glass for a stunning visual.

This was adapted from Amy Chaplin's cookbook At Home In the Whole Food Kitchen. Photograph by The Succulent Kitchen.

A super refreshing summer drink that is so versatile and will keep you hydrated! Enjoy the sweet bitterness of the rhubarb and the delicate floral note of the rosebuds. You can also brew in a few hibiscus flowers for some added complexity and color.

You can order the rum soaked sugar from my store Old Salt Merchants.

Makes about 8 cups

INGREDIENTS

• 2 pounds Rhubarb, sliced into ½" pieces; about 5 cups (use dark red stalks)

• 8 cups Filtered Water

• ¼ cup Organic Dried Rose Petals

• ⅔ cup Fresh Mint Leaves (I leave them on the trimmed stems)

• Rum Soaked Sugar to taste or Raw Honey,

How To Make It

Step 1. Place the rhubarb in a large pot. Cover with water and bring to a boil over high heat. Then cover and reduce the heat to low and cook for 20 minutes.

Step 2. Remove the pot from the heat and add the rose petals and mint to the mixture. Cover and let steep for 25 minutes.

Step 3. Strain the mixture through a fine mesh sieve, pressing on the rhubarb to extract as much as possible without forcing it through the sieve. Discard the solids. Step 4. Add the rum soaked sugar or honey to the mixture until desired sweetness is achieved. Step 5. Chill. Step 6. Serve over ice and garnish with a piece of mint and rosebud.