( 7 ratings )
- Preparation time:
- 10 minutes
- 1 Cup
- 1 cup granulated sugar
- 1 1/2 cup coarsely chopped rhubarb
- 1 tbsp lemon juice
Serve up good old-fashioned flavour with our versatile, fresh syrups.
- 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 to taste.
Switch it Up!
Instead of rhubarb, use 1/2 cup finely chopped fresh ginger. Continue with recipe.
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.
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.
Four Ways to Use it!
Ice Cream Float
Mix Ginger Ale Syrup into sparkling water. Top with your favourite ice cream.
Pour Pink Rhubarb Syrup over crushed ice in a cup.
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.
Candied Apple Slices
Heat a medium non-stick frying pan over medium-high. Add 1/2 cup Cream Soda Syrup and boil until reduced by half, 2 to 3 min. Stir in 1 tbsp butter and add 2 sliced Red Delicious apples. Cook until apples are tender and most of the liquid has been absorbed, about 4 more min. Serve over pancakes.
Nutrition (per Serving)
- 13 g