 |
Prep Time: 15 Minutes Cook Time: 105 Minutes |
Ready In: 120 Minutes Servings: 12 |
|
To call this bracing pink drink a rhubarb-infused ginger ale doesn't do it justice; it's much less syrupy-sweet and more cooling. The slightly tart flavor of rhubarb pairs well with lush picnic dishes. Ingredients:
1/2 lb fresh rhubarb stalks, cut into 1/2-inch pieces (10 cups) |
2 1/2 cups cold water |
1 3/4 cups sugar |
3 tablespoons coarsely chopped peeled fresh ginger |
about 2 cups sparkling water |
Directions:
1. Bring rhubarb, cold water, sugar, and ginger to a simmer in a 4- to 5-quart pot over moderate heat, uncovered, stirring once or twice, then simmer 1 minute. Remove from heat and let steep, uncovered, 1 hour.
2. Pour mixture through a large fine-mesh sieve into a large bowl, gently stirring but not pressing on solids (discard solids; you will have about 6 cups syrup). Chill syrup completely, about 45 minutes.
3. Serve syrup in glasses over ice with a splash of sparkling water.
4. Cooks' notes: ·Syrup can be made 3 days ahead and chilled, covered. Add sparkling water just before serving. ·Syrup keeps, frozen, 3 months.
|
|