By Lori Fredrich Senior Writer Published May 31, 2020 at 8:00 AM Photography: Lori Fredrich

Welcome to Quarantine Kitchen, a cooking show focused on easy recipes and tips you can execute in your home kitchen using basic ingredients and pantry staples. The show airs live on Facebook every Sunday at 1:30 p.m. Tune in by heading to the OnMilwaukee Facebook page.  You can access past recipes and shows using this link.

Last week I found myself with two quarts of absolutely delicious strawberries from the grocery store. I ate a few of them out of hand (they were so good) and enjoyed some of them with plain yogurt and granola. And then, off the cuff, I decided they’d be great muddled into a cocktail.

When I shared the photo of the cocktail on Instagram, a number of you reached out and asked me for the recipe. As a result, I decided the drink would be a perfect feature for this week’s Quarantine Kitchen. 

The build of the drink is fairly simple and it makes use of a rhubarb syrup that’s easy to make at home. The syrup also lends itself well to a number of uses, from homemade lemonade to soaking your next bundt cake. It also makes a delicious late spring and early summer cocktail.

 

Strawberry rhubarb fizz

1 ounce rhubarb syrup (recipe below)
2 ounces strawberry infused Campari (recipe below)
1 ounce freshly squeezed lime juice
A pinch of kosher salt
Seltzer

  • Combine syrup, Campari, lime juice and salt in a shaker tin.
  • Add ice and shake until well chilled.
  • Strain into a 12-ounce glass filled with ice and top with seltzer.

Want to make a cocktail now, but don’t have strawberry infused Campari? No problem. This recipe will give you a similar result.

2-3 strawberries, washed, de-stemmed and sliced in half
1 ounce rhubarb syrup (recipe below)
2 ounces Campari
1 ounce freshly squeezed lime juice
A pinch of kosher salt
Seltzer

  • Muddle the strawberries with one ounce of rhubarb syrup in the bottom of a shaker tin.
  • Add Campari and lime juice.
  • Set aside for 10 minutes.
  • Add ice to shaker and shake until well chilled.
  • Strain into a 12-ounce glass filled with ice and top with seltzer.

Strawberry infused Campari

1 pint of ripe strawberries, washed, de-stemmed and roughly chopped
375 ml of Campari

Place strawberries in the bottom of a one quart jar and pour Campari over the top. Place a cover on the jar and give it a gentle shake. Set the jar in a cool dark place for three to five days, giving it the occasional shake. Once the Campari is well infused with strawberry flavor, strain out the strawberries with a fine mesh strainer. This recipe can be doubled.

Tip: Don't discard the strawberries from your infusion. They're great served over the top of yogurt or ice cream.

Rhubarb syrup

Makes just over 1/2 cup of syrup (enough for 4-5 drinks)
This can be easily doubled.

1 cup sliced rhubarb stems
½ cup water
½ cup sugar

  • Place rhubarb, water and sugar in a small saucepan over medium-high heat.
  • Bring the fruit mixture to a boil, stirring to thoroughly dissolve the sugar.
  • Reduce heat to medium-low and simmer for about 20 minutes, or until the rhubarb is soft and beginning to break down.
  • Strain the rhubarb out of the syrup using a fine mesh strainer and transfer it to a clean jar for storage. Allow it to cool before using.
  • The syrup will keep for one week in the refrigerator.
Lori Fredrich Senior Writer

Lori Fredrich (Lo) is an eater, writer, wonderer, bon vivante, traveler, cook, gardener and girlwonder. Born and raised in the Milwaukee area, she has tried to leave many times, but seems to be drawn to this quirky city that smells of beer and alewives.

Some might say that she is a little obsessed with food. Lo would say she is A LOT obsessed with food. After all, she has been cooking, eating and enjoying food for decades and has no plans to retire anytime soon. 

Lo's recipes and writing have been featured in a variety of publications including GO: Airtran Inflight Magazine, Cheese Connoisseur, Cooking Light, Edible Milwaukee, Milwaukee Magazine and the Milwaukee Journal Sentinel, as well as on the blog Go Bold with Butter, the web site Wisconsin Cheese Talk, and in the quarterly online magazine Grate. Pair. Share.