As temperatures warm, I’m drawn to refreshing chilled beverages, but most store-bought versions are too sweet, fizzy, or artificial-tasting on my tongue—and the best brands are expensive. So I make own my fizzy beverages instead, to drink as a substitute for soda and mix into cocktails. The one I share this week in my Twice as Tasty column for the Flathead Beacon uses spring’s first flush of rhubarb.

Rhubarb grows prolifically in my garden, so this all-natural seltzer concentrate costs me pennies to make. I have full control over the sweetness, as well as the fizziness of each drink, thanks to a countertop carbonation unit. Making my own flavored seltzers also reduces the number of cans and bottles I have to haul to a recycling center. The process takes minimal hands-on time and creates a long-lasting concentrate that flavors a large batch of drinks. I can’t think of any downside to creating this seltzer and similar versions with other fruit.
Learn to make Rhubarb-Ginger Seltzer