Rhubarb and redcurrant syrup

Homemade rhubarb and redcurrant syrup to use in drinks, cocktails or even to flavour hot tea.

Course Drinks

Cuisine Scandinavian

Keyword fruit syrup, redcurrant syrup, rhubarb syrup

Prep Time 45 minutes

Cook Time 15 minutes

Total Time 1 hour

Servings portions

Calories 59kcal

Author Eva | Electric Blue Food

Ingredients

250 g rhubarb
250 g redcurrant
250 g sugar
1/2 lemon juiced
750 ml water

Metric - US Customary

Instructions

Clean the rhubarb and chop it into 1-2 cm slices. Add the chopped rhubarb, redcurrants and sugar to a stainless steel or enameled pot. Toss to combine and let sit for 30 minutes.
Add the water and lemon juice and bring to a boil. When it boils, lower the temperature and simmer for 15 minutes.
Remove from the heat and pour the mixture through a fine mesh sieve into a clean bottle or jar. Discard cooked fruit bits.

Notes

The use of non-reactive cookware like stainless steel or enameled pans is recommended due to the high acidity of the ingredients of this recipe.

The nutritional information is meant as a guideline only. Please notice that the calorie count is referred to the syrup alone and does not count any extra calories added by the beverage this syrup is added to, if different from plain water.

Nutrition