In the mood for lemonade or new twist for a summer cocktail? This rhubarb syrup recipe can be used for both - best enjoyed in the sunshine, but would taste pretty good on a rainy day too!
- 8 cups rhubarb cut
- 3 cups water
- 3 cups sugar
- 3 Tbsp grated lemon rind
- 1 1/2 cups lemon juice
- Bring rhubarb, water, sugar and lemon zest to a boil. Reduce heat and cook for approximately 10 minutes or until rhubarb breaks apart. This will take longer if you are doubling the recipe.
- Remove from heat and stir in the lemon juice. Strain using cheesecloth or fine sieve. Discard pulp and let syrup cool.
Serve one part syrup to 3 parts water or soda water.