Victoire’s rhubarb & rosewater syrup
Perfect for gin cocktails, summer spritzers (and exam revision displacement activity), this pretty syrup will keep well in the fridge for at least a couple of weeks.
For 1 medium jar
1 hour preparation & cooking
500g rhubarb, washed, chopped
300g caster sugar
1 tablespoon lemon juice
A few drops of rosewater, to taste
Mix the chopped rhubarb with the sugar in a saucepan and leave to stand for 45 minutes.
Just cover with water, mix again bring to the boil, stirring to dissolve the sugar, and leave to simmer for 40 minutes or so, adding splashes of water if the rhubarb dries out too much.
Add the lemon juice, strain the fruit pulp and collect the syrup. Leave to cool (you can further reduce the syrup to the thickness you would like at this stage) then add the rosewater a drop at a time until the taste is as you require. You can eat the leftover pulp with porridge or on granola but it is extremely sweet!
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