Rhubarb Rosewater Cucumber Cocktail
4 servings (1 ¼ cup rhubarb-cucumber simple syrup)
10 to 15 minutes
- ½ cup (67 g) rhubarb, cut into ½ in (13 mm) chunks
- ⅓ cup (59 g) cucumber, washed, peeled and diced
- 1 cup (200 g) Redpath® Granulated Sugar
- ¾ cup (180 ml) water
- 1 tsp (5 ml) rosewater
- 2 ½ cups (600 ml) prosecco or sparkling wine
- In a heavy-bottomed pot, combine rhubarb chunks, diced cucumber and Redpath® Granulated Sugar. Add water and place over medium-high heat. Stir to dissolve sugar. Bring to a boil, reduce heat to low and simmer 10 to 15 minutes or until rhubarb is soft. Turn off heat and cool slightly; 5 minutes.
- Strain mixture over a bowl or large measuring cup, gently pressing down the solids to remove as much liquid as possible.
- Discard solids. Cool simple syrup completely. Stir the rosewater into the cooled syrup. Transfer to a sterilized jar or airtight container and place into the fridge to chill at least an hour.
- In a large pitcher filled with ice, add ¾ cup (180 millilitres) of the cooled rhubarb-cucumber simple syrup. Top with the prosecco (or sparkling wine).
- Pour into chilled glasses filled with ice. Garnish glasses with a wheel of cucumber and a stalk of rhubarb. Serve immediately.
- Simple syrup can be made several days in advance. Make sure to keep it in a sterilized jar in the fridge after preparing.
- If desired, the solids from the simple syrup can be used as a jam.
- Leftover simple syrup can be used to flavour lemonades, sparkling water, drizzled over cake, or even in ice cream.