Pink rhubarb pop

Prep 10 min
Makes 1 Cup

Serve up good old-fashioned flavour with our versatile, fresh syrups.

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Ingredients

1 1/2 cups
coarsely chopped rhubarb
1 tbsp

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.
  • Make soda by adding syrup into sparkling water. Try a 3:1 water to syrup ratio, adjusting to preferred taste.

 

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.

Nutrition

Calories 49
Carbohydrates 13 g
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Chatelaine Quenchers: How to make rhubarb pop

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Photo credit: Roberto Caruso

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