Jess' Rhubarb Spritz
By Jess Murphy
Use this cordial as a mixer for your alcohol beverage of choice!
1 person
10 minutes
10 minutes
Ingredients
- 1 slice Fresh Ginger root, peeled
- 300 g Golden Caster Sugar
- 1 - Lemon zest and juice
- 1 - Orange zest and juice
- 450 g Rhubarb chopped
Method
- Put the sugar in a large saucepan with 300ml water. Bring to a simmer then add the zest and juice of both the orange and the lemon along with the rhubarb and the ginger.
- Cook the mixture over a medium heat until the rhubarb is falling apart.
- Pour the mixture through a sieve lined with muslin into a clean heatproof jug then transfer to bottles. Keeps in the fridge for up to 1 month.
- Serve approx 25ml of cordial per 100ml sparkling water. Enjoy!
