Pink Rhubarb-Lemon Syrup
100
- Prep Time10 min
- Total Time10 min
- Makes1 Cup
Make a delicious, fresh pop with this syrup and soda water. (Or add some gin!) Plus, variations for homemade ginger ale; lemon-mint; and cream soda syrups.
Ingredients
1 cup granulated sugar
1 1/2 cups coarsely chopped rhubarb
1 tbsp lemon juice*
sparkling water
Instructions
Make syrup by mixing sugar with 1/2 cup water in a small saucepan. Bring to a boil over medium-high. Stir in rhubarb and remove from heat. Cover and let steep for 1 hour. Strain, then stir in lemon juice. (*For a rhubarb-only syrup, omit the lemon juice.)
Make soda by adding syrup into sparkling water. Try a 3:1 water to syrup ratio, adjusting to preferred taste.
Nutrition (per serving)
Calories 49, Carbohydrates 13g.
Syrup Variations
1. Ginger ale:
Instead of rhubarb, use 1/2 cup finely chopped fresh ginger. Continue with recipe.
Use in an ice cream float:
Mix Ginger Ale Syrup into sparkling water. Top with your favourite ice cream.
2. Lemon-mint syrup:
Instead of water, use 1/2 cup lemon juice. Omit rhubarb. When syrup mixture boils, stir in 1 cup coarsely chopped mint and the peel of 1 lemon. Continue with recipe.
Use in a lemon-mint fruit dip:
Combine 1/2 cup Greek yogurt with 3 tbsp Lemon-Mint Syrup and 1/2 tsp lemon zest. Mix thoroughly. Serve as a dip for fresh fruit.
3. Cream soda
Reduce granulated sugar to 3/4 cup and add 1/4 cup brown sugar. Omit rhubarb. Stir in 1 1/2 tsp pure vanilla. Continue with recipe.
Get more of our best rhubarb recipes.
Get more patio cocktail recipes.
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