Strawberry Rhubarb Italian Soda

Last night I needed to be “working mom” and attended an event that we hosted for the top wealth managers named in Portland Monthly’s May issue. We hosted the event at the Sunset Porsche dealership (ooh la la!) There was beautiful catering by Mezzaluna and several wine tasting stations hosted by Dobbes, Ponzi, Alexana and Torii Mor. Everything was beautiful.

I came home and turned on the DVR to fetch my recording of Pregnant in Heels — have you all seen this? It’s on Bravo and is a cute little documentary/reality show that involves Rosie Pope, the baby planner/pregnancy concierge to the NYC elite. She too is a working mom and this is woven throughout the storyline. She’s awesome. You’re welcome Bravo for the gracious plug!

Last night was a simple pasta with butter and cheese night for Brycey, and while we waited for my brother to come and babysit we made this italian soda. On nights that I have to be out working we usually make a treat of some kind before I go. Last night’s was not exactly sugar-free but ya gotta live a little.

I’ve started to get into the idea of simple syrups. The possibilities are endless. Think of the cocktails, iced teas, lemonades, ice creams. Since rhubarb is in season I used this along with strawberries to make strawberry-rhubarb infused simple syrup. This is a recipe that I got from one of my favorite food blogs: Eat,Live Run.

It’s a 2 part process, the first being the syrup infusion. Once you have this you can keep it for up to 7 days or so in the refrigerator and get creative. Margueritas anyone?

We made italian sodas, which I admit, I do love once in awhile. This couldn’t be simpler, promise!

Strawberry Rhubarb Italian Soda

2 large stalks rhubarb, chopped
16 oz fresh strawberries, sliced
1.5 c water
1.5 c sugar
Sparkling water for serving

Combine rhubarb, strawberries, water and sugar in a large pot and bring to a boil. Reduce heat and simmer for about 20 minutes, or until the fruit has broken up. Strain the syrup twice. You can keep the fruit to top pancakes with for breakfast, indeed.

Place the strained syrup in a jar a let it chill thoroughly.

To assemble, fill tall glasses with ice and sparkling water. Add about 2 tbsp to ¼ c of simple syrup to the glass, depending how sweet you like it.

Have a fantastic day.


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