Description
Make a simple, flavorful syrup from fresh strawberries and rhubarb to mix with sparkling water for a homemade soda.
Ingredients
Scale
- 2 cups chopped fresh rhubarb
- 2 cups sliced fresh strawberries
- 1 1/2 cups granulated sugar
- 1 cup water
- 1 tablespoon fresh lemon juice
Instructions
- Combine the chopped rhubarb, sliced strawberries, sugar, and water in a medium saucepan.
- Bring the mixture to a boil over medium-high heat, stirring until the sugar dissolves.
- Reduce the heat to low and simmer for 15 to 20 minutes, stirring occasionally, until the rhubarb is very soft and the mixture has thickened slightly.
- Remove the saucepan from the heat and stir in the lemon juice.
- Mash the fruit mixture lightly with a potato masher to release more juice.
- Pour the mixture through a fine-mesh sieve set over a bowl. Press gently on the solids to extract all the liquid. Discard the solids or save them for another use.
- Let the strained syrup cool completely.
- Transfer the cooled syrup to a clean, airtight jar or bottle.
- To make soda, mix 1 part syrup with 3 to 4 parts chilled sparkling water, adjusting the ratio to your taste preference.
Notes
- For a different flavor, add 1 teaspoon of fresh grated ginger or a few mint leaves during the simmering process. Remove herbs or ginger before straining.
- Store the finished syrup in the refrigerator for up to 2 weeks.
- If you prefer a less tart syrup, increase the sugar to 1 3/4 cups.
- The leftover cooked fruit pulp can be spread thinly on parchment paper and baked at 200 degrees Fahrenheit until dry, then pulsed in a food processor to create a fruit powder for dusting desserts.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Beverage
- Method: Stovetop Simmering
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup syrup
- Calories: 180
- Sugar: 45g
- Sodium: 1mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg