When you want a little something extra to sweeten your water, make this rhubarb rosewater syrup. The rhubarb is tart, but balanced out with sugar, and the rosewater adds an extra special floral note. It is a bright, sweet, happy kind of syrup; try adding it to a tall glass of ice-cold water or using it to jazz up any other drink.
Rhubarb Rose Water Syrup [Vegan]
- 14 ounces rhubarb
- 1 1/4 cups caster sugar
- Juice of 1 lemon
- 1-2 teaspoons rosewater
- 3 cups water
- Remove any leaves from the rhubarb stems and cut into 3/4-inch pieces.
- In a heavy-bottomed saucepan, mix the sliced rhubarb and the sugar together. Add the lemon juice and water, bring to the boil, then removed the lid and lower heat. Simmer on low heat, with the lid off, for an hour.
- Using a fine mesh strainer (or cheesecloth), strain the liquid into a bowl and add one teaspoon of the rosewater. Taste, and add the remaining teaspoon of rosewater at your discretion.
- Store the syrup in a jar.
Makes 1 1/4 cups.