Cocktails and Drinks
Rhubarb Sour With Homemade Rhubarb Syrup
Make your own homemade rhubarb syrup to use in the Rhubarb Sour cocktail. Subtly flavoured and delicious – not to
- Serves 1 cup
- Prep 5 minutes
- Cook 20 minutes
- Total 25 minutes
You will also love my Pink Mojito!
The keyword for 2015, so far, has be stress. No, actually it has been S T R E S S. All caps. Underlined. Some of the stress is rooted in real issues I have been grappling with… some I have created myself out of thin air.
But before I get completely lost in introspection, I have to share this recipe for rhubarb syrup. I am so obsessed with this I have made three different versions in the past two weeks.
It is not just gorgeous in cocktails and drinks – it is wonderful drizzled on cakes, stirred into porridge, on/in ice cream (recipe coming soon)…
How to Make Rhubarb Syrup
- Put all the ingredients into a medium pot and bring to the boil. Reduce the heat to a simmer and cook for 20 minutes or until the fruit is very soft. Turn the heat off and cool in the pot.
- Strain through a fine sieve into a measuring jug. Leave the fruit to drain for a few hours and then use a funnel to transfer to a bottle or other suitable container. Keep in the fridge for up to four weeks.
Have you made my Rhubarb Sour? Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #Nusde and make my day!
ALL IMAGES AND CONTENT ON Nusde ARE COPYRIGHT PROTECTED. IF YOU WISH TO SHARE THIS RECIPE, THEN PLEASE DO SO BY USING THE SHARE BUTTONS PROVIDED. DO NOT SCREENSHOT / POST RECIPE OR CONTENT IN FULL.
Recipe
Cocktail Friday: Rhubarb Blush Sour and Rhubarb syrup
Make your own rhubarb syrup to use in the rhubarb blush sour cocktail.
- Serves 1 cup
- Prep 5 minutes
- Cook 20 minutes
- Total 25 minutes
Ingredients
Rhubarb syrup
- 1 lb (450g) fresh rhubarb (chopped)
- ½ cup (100g) sugar
- ½ cup (125ml) water
Rhubarb Sour *serves 2*
- ¼ cup (60ml) gin
- 2 tbsp rhubarb syrup
- 2 tbsp fresh lemon juice (or more to taste)
- 2 tbsp St Germain Elderflower Syrup
- 1 tbsp egg white
- edible rose petal to garnish (optional)
Method
- 1
Make the rhubarb syrup: put all the ingredients into a medium pot and bring to the boil. Reduce the heat to a simmer and cook for 20 minutes or until the fruit is very soft. Turn the heat off and cool in the pot.
- 2
Strain through a fine sieve into a measuring jug. Leave the fruit to drain for a few hours and then use a funnel to transfer to a bottle or other suitable container. Keep in the fridge for up to four weeks.
- 3
Make the cocktail. Put all the ingredients into a cocktail shaker. Add plenty of ice and shake hard for 30 seconds.
- 4
Strain into two rocks glasses filled with crushed ice. Garnish with a rose petal.
Notes
To make this into a Rhubarb Gin Fizz pour into a tall glasses filled with ice and top with soda water. Divide between two champagne flutes and top up with chilled Prosecco to make Rhubarb French 75.
