It’s summer, summer time!
And in case you haven’t noticed, I am absolutely LOVING it. Fresh summer fruit has made it into soo many of my recent recipes. Lately I have been into rhubarb a lot (due to my brother-in-law generously sharing his bountiful harvest).
Apparently I am a little late to the game as it might be hard to find fresh rhubarb at the market or store. But the red and green stalks seem to be growing plentiful in Canadian gardens all summer long.
I even found a way to preserve rhubarb’s fruity deliciously beyond summertime with this Rhubarb Simple Syrup from last week. It simply was begging to be made into my favorite summer cocktail/mocktail: The Mojito
Two years ago I was on a fruity mojito making and drinking roll (the non-alcoholic mocktail version) while we were staying on Bali. There were maracuya, strawberry and even a papaya version.
Today’s mojito is even easier to prepare since the rhubarb syrup combines fruity flavor and sweetness. Once you have prepared the rhubarb syrup you just need to grab half a lime, some mint leaves, ice and sparkling water (and rum for an alcoholic version).
In almost no time you will have a delicious, fruity refreshment to cool you down on hot summer nights.
While we are on the topic of summer. Tonight we are leaving for Kelowna to visit my family. Located right by the Okanagan Lake, Kelowna (British Columbia) is the perfect place to spend summer. But not only because of the near refreshing lake.
Another reason why I love summer in Kelowna is all the wonderful fruit that grows in its orchards. I think we’ll just miss cherry season but we might be just in time to pick us some (dripping down your arms) juicy peaches.
I am so excited to spend a week with my family and having them all meet baby Olivia for the first time. But first there will be an 8-hour car right with a 4-week-old.
I am not sure which I am scared about more, the long car ride or flying alone with a baby at the end of that visit (Konrad will drive back home to Calgary before us)?
Anyway, if all goes well and we are all not having too much fun, I’ll be back with another great recipe next week.
- 7-10 fresh mint leaves (1 sprig for garnish)
- ½ lime, cut into 4 wedges
- 1 cup ice cubes
- ¼ cup rhubarb syrup
- 3 tbsp white rum, optional
- ½ cup sparkling water
- Place mint leaves in a glass together with 3 lime wedges. Muddle (handle of a wooden spoon works for me) mint and lime to release lime juice and mint oil. Add the rhubarb syrup to the glass.
- Fill the glass with ice and add optional rum. Fill the glass with sparkling water, stir (unless you like the layered look) and garnish with the remaining lime wedge and mint sprig.