A simple Rhubarb & Strawberry Syrup
recipe for your Sodastream
Our rhubarb and strawberry syrup makes the perfect addition to your daily soda stream cup, turning it a lovely bright pink to quench that thirst. The syrup makes the perfect gift too, and will last in the fridge for up to a month.
Rhubarb & Strawberry Syrup
Makes 1 jar
1 bunch of rhubarb
250g punnet strawberries
1 cup sugar
1 cup water
Wash and remove leaves from rhubarb. Chop and add to a medium sized saucepan.
Remove the top off the strawberries and roughly chop.
Add to the saucepan, with the sugar and water.
Bring to the boil and cook for 5-10 minutes.
Remove from heat and let the fruit seep for 30 minutes.
Drain the syrup into a jar. Leave to cool and store in the fridge until required.
Don’t discard the fruit - it’s the perfect topping to a bowl of yoghurt, porridge, or an easy dessert. Alternatively you can freeze, and use in a pie or cake for a rainy day!
Add 3 tbsp of syrup to a glass, with a big handful of ice, a shot of gin and a dash of soda for a delicious and refreshing cocktail. Garnish with strawberries or mint.