Welcome to Imbibe Magazine's between-issues look at liquid culture with drink recipes, news and more. From coffee to cocktails, Imbibe celebrates your world in a glass.

Friday, July 16, 2010

Drink of the Week: Rhubarb, Ginger & Star Anise Soda

Outdoor markets are in full swing for summer, and residents within greater New York City can spend their Saturdays perusing the Fort Greene Brooklyn Flea, a vintage, craft and food market where artisans and collectors sell their latest tastes and treasures. First-year vendor, Brooklyn Soda Works, has already found a loyal following for their artisanal sodas and sparkling juices, and those outside New York can still score a taste with their recipe for Rhubarb, Ginger and Star Anise soda. Perfectly balancing sweetness and spice, this unconventional but delicious summer sipper is refreshing on its own or mixed with a splash of gin.

Rhubarb, Ginger and Star Anise Soda

7 oz. of fresh rhubarb, sliced into 1-inch pieces
1 liter water
1 whole star anise pod
3/8 cups granulated sugar
2 tsp. fresh ginger juice (if you don’t have a ginger juicer use a clean garlic press)
Tools: saucepan, wooden spoon, chinois strainer, soda siphon

Bring rhubarb, star anise and water to a boil. Reduce heat and simmer, covered, for 30 minutes. Remove from heat and strain through a chinois strainer or a double layer of cheesecloth, pushing the liquid from the cooked rhubarb mash through with a wooden spoon. Add sugar, stir to dissolve and let cool to room temperature. When cool, add fresh ginger juice. Stir and add enough cold water to return the liquid level to 1 liter. Pour into a soda siphon and carbonate. Serve over ice.

If you don't have a soda siphon, you can mix a more concentrated version of the rhubarb syrup with seltzer. Simply reduce the rhubarb mixture by simmering it uncovered for 1 hour (instead of the specified 30 minutes, covered), strain, combine with sugar and cool. Mix with seltzer, to taste, and enjoy!

Makes 1 liter and will keep refrigerated for up to one week.

Caroline Mak and Antonio Ramos, Brooklyn Soda Works