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This week's happy hour beverage was inspired by Martha. In fact, it graced the cover of her latest issue. The picture looked so lovely and refreshing and when I looked up the recipe, it was a no brainer. Saft is basically a simple syrup, with a little more going on. I used a combination of fresh strawberries and rhubarb, combined with ginger, sugar, water and fresh mint leaves. Martha's recipe doesn't call for booze, but I'm always looking for a way to slip a little in, so I added a little pomegranate liqueur along with the club soda. The addition of mint leaves adds a perfect touch to the sweet, summery beverage. Good stuff! I hope you have a fabulous weekend! Saft Sparkler with Pama modified (cut in half with a few other tweaks) from this martha recipe makes 10-12 drinks 4 cups fresh berries, I used strawberries and rhubarb 1 piece fresh ginger (3 inches), thinly sliced 2 cups water 1 cups sugar, plus more as needed 4 sprigs fresh mint club soda pomegranate liqueur, or other booze of choice 1 Bring fruit, ginger, and water to a simmer in a large pot. Cook until fruit is soft, 10 to 15 minutes. Let cool slightly, then strain through a cheesecloth-lined sieve into a large saucepan, pressing on fruit. (Press gently to prevent syrup from becoming cloudy.) Discard fruit. Add sugar and taste, adding more as needed to reach desired sweetness. 2 Bring juice mixture to a gentle simmer, stirring often until sugar dissolves. Add mint, and cook over medium-high heat, stirring often, until liquid reduces to a light syrup, about 15 minutes. Let cool completely. Discard mint. Transfer syrup to sterilized bottles or airtight containers. Cover, and refrigerate for up to 3 months. 3 Pour 1 part saft, 1 part lique, 2 parts club soda over ice. Add a sprig of mint and you've got yourself a tasty beverage. Cheers!