Strawberry-Rhubarb Simple Syrup
Michelle Duvall of Blind Shot Social Club adds this strawberry-rhubarb simple syrup to her Secret Garden Sour, giving it a brilliant pink hue.
Ingredients
1 pound strawberries, washed and quartered
1 pound rhubarb, washed and cut into 1-inch pieces
1 cup water
1 cup white sugar
1 lime
Directions
Combine the strawberries, rhubarb, water and sugar in a medium saucepan. Zest the lime into the saucepan, then cut it in half and squeeze the juice into the mixture. Stir to combine.
Turn the heat to high and bring the mixture to a boil. Reduce the mixture to a simmer and cook until the fruit is quite soft, about 15 to 20 minutes.
Remove the mixture from the heat and allow it to cool for thirty minutes.
Strain the mixture through a fine-mesh sieve. Gently press the fruit to release more syrup. Store the syrup in a jar in the fridge for up to 3 weeks.
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