by Lara Candland
This recipe grew from the combination of people and plants in my life that spontaneously and fortuitously converged—the rhubarb that sprouts up every year in my garden, despite my lack foresight or gardening skill, the strawberry starts that master gardener Raquel's master gardener mother sold to me at the Provo Farmers Market (that grow even for me!), and the huge tub of honey my Grandma Beth gave me last Christmas from Cousin Stan's hives. You can play with ginger and lemon amounts in this recipe, depending on if you're in the mood for more of a flavored ginger ale or a lemonade-y soda, but it's the honey that really makes this drink work. The honey fragrance is all flower, garden, and summer, which is where and when this soda should be sipped.
- 2 cups roughly chopped rhubarb
- 2 cups strawberries, trimmed and roughly chopped
- 1 cups honey
- 1-2 Tablespoons fresh grated ginger
- 2 cups water
- pinch of salt
- Pellegrino or other sparkling water
- 2 Tablespoons fresh squeezed lemon juice
Bring first six ingredients to a boil and then reduce to a simmer for about fifteen minutes. Strain into a glass bowl and cool. I used a colander to strain rather than a fine mesh strainer, and loved the bits of fruit that slipped through into the drink. Mix a 22 oz. bottle of sparkling water with the lemon and about a cup of the fruit syrup, to taste.
Lara Candland is a mother, poet and teacher. She teaches writing and cooking at the Walden School of Liberal Arts in Provo and creative writing at BYU.