Persian Rhubarb Syrup

Submitted by breezee1984

"Add some seltzer or ginger ale and ice and this drink is a winner! Also can be used as an ice cream topping!"

 

• Ready In: 1hr
• Ingredients: 4
• Serves: 5

ingredients

• 1360.77 g rhubarb, trimmed and cut crosswise into 1/2 inch pieces
• 473.18 ml fresh lime juice
• 1064.65 ml sugar or 1064.65 ml Splenda granular
• fresh mint sprig

directions

1. Put the rhubarb in a large stainless steel pan along with 3/4 cups water.
2. Bring to a boil.
3. Cover, turn heat down to low, and simmer for 30 minutes.
4. Strain, saving only the juice.
5. Put the rhubarb juice back into a clean stainless steel pan.
6. Add the sugar and lime juice.
7. Stir and bring to a simmer gently for 30 minutes or longer, until the juice turns slightly syrupy.
8. Strain into a clean jug or pitcher, cover and cool.
9. To make into a drink, pour 1/2 inch of syrup into a glass and add 4 ice cubes. Fill to top with seltzer or ginger ale and add mint sprig.

Reviews

[Baby Kato]

I made 1/2 the batch, wow, what a great syrup. It was really full of lime flavor. We loved it. I can't wait to try this with my favorite lemonade soda... yumm. Thanks so much for sharing.

 

[Chef Kate]

Such a good syrup! Delicious used as suggested. Also delicious mixed with sparkling water and some gin (I suspect not at all a Persian use for it but very good indeed)

 

[Artandkitchen]

What for a refreshing and different drink!<br/>My children could'nt guess what is the main ingredient of this syrup. Rhubarb give a great taste, acidity and consistency to this syrup.<br/>I think this would work very well with lemon juice as well.<br/>Thanks a lot for this short trip to Persia!