Description
A bright and tangy homemade rhubarb simple syrup, perfect for cocktails, desserts, and beverages. This easy-to-make syrup captures the essence of spring.
Ingredients
Scale
- 3 cups fresh rhubarb, chopped
- 2 cups water
- 1½ cups granulated sugar
- 1 strip lemon peel (optional)
- 1 cinnamon stick (optional)
- 1 sprig fresh mint (optional)
Instructions
- In a medium saucepan, combine chopped rhubarb and water.
- Bring to a boil over medium-high heat, then reduce to a simmer and cook for 20–25 minutes, or until the rhubarb breaks down completely.
- Set a fine mesh strainer over a large bowl and pour the mixture through it. Do not press the fruit.
- Return the strained liquid to the saucepan, add sugar, and bring to a boil.
- Let boil for 5 minutes, stirring occasionally, until the sugar is fully dissolved.
- Remove from heat and add any optional flavorings.
- Let steep for 10–30 minutes depending on desired strength.
- Remove flavorings and allow the syrup to cool completely.
- Pour into a clean glass jar or bottle and store in the refrigerator or freezer.
Notes
- For a clearer syrup, avoid pressing the fruit during straining.
- Adjust sugar to your preference for a sweeter or tarter rhubarb syrup.
- The syrup can be frozen in ice cube trays for easy portioning.
- Store in the refrigerator for up to 1 week or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Syrups
- Method: Simmering and Infusing
- Cuisine: American
Nutrition
- Serving Size: 1 oz
- Calories: 50 kcal
- Sugar: 12g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg