If like me, you love your glass of bubbles with a little bit of extra twist but are not necessarily looking for a fancy cocktail, adding a splash of fruit syrup is a quick and easy way to spruce up your experience.
There are lots of ready-made fruit syrups out there that will do the trick, off course. But nothing beats a homemade freshly prepared syrup. The added benefit is that you can create slightly out-of-the-way flavour combinations and off course, you will feel just the extra bit smug pouring something uniquely made at home.
With rhubarb season getting currently into full swing in Europe, I’ve been looking for a unique take on rhubarb syrup.
Although technically a vegetable, rhubarb is usually treated like fruit and often combined with strawberries or apples.
Its tart, tangy taste is the perfect compliment for a dry sparkling wine.
Rhubarb-apple syrup recipe
Yields round about 300 ml syrup
500 g rhubarb
250 ml apple juice
150 g sugar
1 vanilla pod
Rinse the rhubarb clean, remove the ends and chop the into small pieces. Place rhubarb, apple juice and sugar in a saucepan and bring to boil over medium heat. Reduce heat and let simmer for about 15 minutes until the rhubarb is soft and starts to fall apart.
Pour the mixture through a fine-mesh strainer over a bowl. Let the solids drain for about half an hour, and every now and then gently press with the back of a spoon to extract more syrup.
In a saucepan, add the extracted syrup, the pulp of a vanilla pod and bring to boil again over medium heat. Reduce heat and let simmer for 15 minutes.
Take the syrup from the heat and skim any foam.
Set aside and let cool completely. Fill into a glass container or sterilized bottle, seal and refrigerate.
Kept cool and at a dark place (like in the fridge), the syrup can be kept for 4 to 6 months.