Ingredients for Persian Rhubarb Syrup
- 1 pound rhubarb, chopped into 1-inch pieces
- Fresh Lime Juice
- 1 cup granulated sugar
- Fresh mint sprig, for garnish
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How to Make Persian Rhubarb Syrup
- Wash and chop 1 pound of rhubarb into 1-inch pieces.
- Combine the chopped rhubarb and 3/4 cup of water in a large stainless steel saucepan.
- Bring the mixture to a rolling boil over medium-high heat.
- Reduce heat to low, cover, and simmer gently for 30 minutes, or until the rhubarb is very soft.
- Carefully strain the mixture through a fine-mesh sieve or cheesecloth, pressing on the solids to extract as much juice as possible. Discard the solids.
- Return the strained rhubarb juice to the clean saucepan.
- Add 1 cup of granulated sugar and the juice of 1 lime to the saucepan.
- Stir well to combine the sugar and lime juice with the rhubarb juice.
- Bring the mixture to a gentle simmer over medium-low heat.
- Continue to simmer for 30-45 minutes, or until the syrup has thickened slightly and coats the back of a spoon. Stir frequently to prevent sticking.
- Remove from heat and strain the syrup again through a fine-mesh sieve or cheesecloth into a clean jar or pitcher.
- Allow the syrup to cool completely before covering and refrigerating. This will help it thicken further.
- To serve as a drink: Pour 1/2 inch of syrup into a glass filled with ice. Top with seltzer or ginger ale and garnish with a fresh mint sprig.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
737g
Fat
0g
Carbs
66g
