Recipe Cucumber and Rhubarb Seltzer

INGRÉDIENTS

PRÉPARATION

Thinly slice 1 cucumber and reserve it to garnish the glasses. Roughly chop the remaining 2 cucumbers and, if necessary, cut the rhubarb into smaller pieces. In a small saucepan, combine the chopped cucumbers, rhubarb, sugar, and water. Bring to a boil over high heat. Once boiling, reduce the heat to low and simmer for 10 minutes. Place a sieve over an airtight container and strain the syrup. Press with the back of a spoon to extract as much juice as possible. Refrigerate the syrup for at least 1 hour. To serve, fill a 300 ml (10 oz) glass with ice. Add 60 ml (1/4 cup) of the cucumber and rhubarb syrup and top with sparkling water (see NOTES). Garnish with a few cucumber slices and serve.

Final Note

To turn this mocktail into a cocktail, add 30 ml (2 tbsp) per glass of your favorite Quebec gin.