RHUBARB-STRAWBERRY-ROSEMARY SYRUP
Ingredients
- 4 cups rhubarb
- 1 cup strawberries
- 2 tablespoons honey
- 2 cups water
- 2 sprigs fresh rosemary optional, if you don't like rosemary
Instructions
- Add all ingredients to a heavy saucepan and bring to a boil. Lower heat and simmer gently, stirring occasionally for about 20 minutes, or until rhubarb breaks down.
- Remove from the heat and strain into a bowl through a strainer.
- Cool syrup completely, then transfer to a sealable container, and store in refrigerator for up to 2 months.
Notes
Use syrup, to taste, to make mocktails with sparkling mineral water and quarter of lime. Add mint for a change of flavors.