rhubarb simple syrup & a summery martini
Chowhound is one of my favourite foodie sites – great for recommendations on restaurants from everyday food fans in almost any city in North America, and around the world. I’m a subscriber of Chow’s daily recipe and a few weeks back I received this drink recipe which I will take a pass on except for the rhubarb simple syrup element. Although simple syrup is, well, simple to make I’ve never actually attempted it. It is called for in so many delicious looking dessert and drink recipes (including using it to sweeten home-brewed iced tea) yet I’ve never made any to have on hand. That is until now as there is finally a jar in my fridge. If you’re not fortunate enough to have a mum to offer you some rhubarb from her garden, I know it is still available at markets in Ontario, as was in evidence at the St. Lawrence Market last weekend…
rhubarb simple syrup
5 ounces rhubarb, washed and cut into 1/2-inch chunks (about 1 cup)
1 cup granulated sugar
1 1/4 cups water
- Combine all ingredients in a small saucepan and stir. Place over high heat and bring to a boil. Once the mixture boils, reduce heat to low and simmer until rhubarb is falling apart and colour has bled into the syrup, about 20 to 25 minutes.
- Remove from heat and strain liquid using a fine mesh strainer, saving the solids for use over ice cream or for sweetening plain yogurt. Let syrup cool to room temperature, then transfer to a resealable container and store in the refrigerator.
Immediately after the syrup had cooled I knew I needed to test it out, so I concocted this summery martini…
1 ounce Limoncello
1 ounce rhubarb simple syrup
Shake all ingredients with ice in a martini shaker and strain into a martini glass. Garnish with a lemon twist or float a few raspberries, strawberry pieces, or blueberries in the glass.