How to make Strawberry Rhubarb syrup, a marvelous mocktail

Strawberry Rhubarb Mocktail, a refreshing zero proof, non-alcoholic happy hour.

When I think back to my trip to Italy, my most vivid memory isn’t seeing the famous buildings up close or exploring the gorgeous countryside or even gorging myself on all the delicious pasta and gelato.

My most vivid memory is sitting on an outdoor patio of a cafe along the canal in Milan, sipping a refreshing Aperol Spritz.

I can’t go back to Milan anytime I want to recapture that perfect summer moment, but I can make this Strawberry Rhubarb syrup with bubbly club soda. Even better, I get to enjoy it on my own patio anytime I want to relax this summer.

One of my favorite things is sipping something outside. As I plan how to make this a Best Summer, a drink on the patio is near the top of the list.

Sitting on my patio sipping cappuccino, iced coffee or tea, or cocktails highlights any day. Are you a patio sipper?

Zero Proof Mocktails

It’s easy to open a bottle of wine when you’re ready to fill a glass. But sometimes I don’t want the alcohol. I’m not alone. Alcohol free is gaining tracton.

• A friend told me he’d had enough alcohol to last him a lifetime.
• While another’s religious values don’t support it.
• Some forgo alcohol to help with weight management.
• Or because she’s expecting a baby.
• Or he’s the designated driver.
• Some find their behavior improves or they just plain feel better. That’s true. Alcohol can trigger migraines, disrupt sleep and be a cancer precursor.

Whatever your reason, there’s more to an alcohol-free happy hour than club soda with a lime wedge. Fortunately, mocktails are a thing. Most restaurant and bar menus feature alcohol-free beverages. This is smart marketing to keep the teetotalers entertained. And so easy to make at home. Fruit syrup is a quick way to get the party started.

How to make cooked Strawberry Rhubarb Syrup

The ingredients

You tried store-bought and they seem too sweet. Not enough fruit flavor. I’m with you. Plus when you’re in the kitchen you can tweak the flavors and amount of sugar.

When these ingredients are available at the grocery, I use fresh rhubarb and strawberries to make strawberry rhubarb syrup. Though you could easily substitute frozen. If you don’t want to use rhubarb, an all-strawberry syrup works. I’ve added balsamic vinegar and black pepper to give the syrup pizazz.

• 2 cups rhubarb, about 1 pound
• 2 cups sliced strawberries, about 1 pound
• 1/2 cup sugar
• 2 tablespoons balsamic vinegar
• 1/8 teaspoon black pepper

rhubarb and strawberries

The strawberries and rhubarb serves two roles. They create the juice for the syrup, but then the cooked fruit can be eaten with cheese or to top yogurt or cottage cheese.

Combine all ingredients in heavy-bottomed, stainless steel saucepan over medium heat.

Stir fruit and sugar together

Stir to mix. Bring to a boil, cover. Cook until fruit is soft, about 10-15 minutes. The fruit will look dull and syrup dark red.

Boil fruit in saucepan 10-15 minutes

Isn’t this beautiful?! Love the color! Set a strainer over a measuring cup. Spoon fruit and liquid into strainer and strain for at least 30 minutes and up to 2 hours. Pour syrup into a bottle, label with name and date, refrigerate.

strain cooked fruit

How long does it last?

Store in the refrigerator for up to a month, otherwise, freeze for up to year.

Homemade rhubarb syrup for non alcoholic cocktails

Use this cooked syrup to flavor lemonade, seltzer, or coconut water. Or drizzle it over pancakes, waffles, oatmeal or yogurt. The sweet and tangy syrup also makes a refreshing mocktail.

To make a drink, add 2 tablespoons syrup to glass, add club soda or seltzer water and ice. Stir. Depending on the size of your glass, you may need to adjust the amount of soda. Garnish with an orange or lemon slice or sprig of mint. Head outside with your sunnies and a book. Put your feet up. Say cheers! We’ll look like twins!!

If you don’t want to cook, try a prepared syrup like these from Stonewall Kitchen.

Top syrup with splash of club soda or seltzer

More LiveBest strawberry and rhubarb recipes

• Strawberry Cucumber Salad
• Strawberry Basil Tarts
• Rhubarb Chutney
• Rhubarb Ginger Jam
• Rhubarb Sorbet

P.S. Hungry for more healthy diet tips and recipes? Sign up for my newsletter here.

This post contains affiliate links. That means if you click on a link and make a purchase, I may make a small commission. This does not affect the price you pay but helps fund the website.

pin it for later!

Strawberry Rhubarb

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

Add this sweet and tangy syrup to lemonade, seltzer, club soda or coconut water.

• Author: Judy Barbe
• Prep Time: 45 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour
• Yield: 1.5 cups 1x
• Category: Beverages
• Method: cooked
• Cuisine: american

Ingredients

Scale 1x2x3x

• 2 cups chopped rhubarb, cut into 1/2-inch pieces (about 1 pound)
• 2 cups sliced strawberries, (about 1 pound)
• 1 cup water
• 1/2 cup sugar
• 2 tablespoons balsamic vinegar
• 1/8 teaspoon black pepper

Cook Mode Prevent your screen from going dark

Instructions

• Cook Combine all ingredients in heavy-bottomed, stainless steel saucepan over medium heat. Stir to mix. Bring to a boil, cover. Cook until fruit is soft, about 10-15 minutes. The fruit will look dull and syrup dark red.
• Strain  Set a strainer over a bowl. Spoon fruit and liquid into strainer and strain for at least 30 minutes and up to 2 hours. Pour syrup into a bottle, label with name and date, refrigerate.
• Drink  To make a drink, add 2 tablespoons syrup to glass, add club soda or seltzer water and ice. Stir. Depending on the size of your glass, you may need to adjust the amount of soda.  Garnish with a strawberry, an orange or lemon slice or sprig of mint.