The last batch of cherries from my little cherry tree went towards making this refreshing cherry and rhubarb cooler. The rhubarb is from the second harvest of my rhubarb plant this year. The mint is homegrown too!
Healthy drink-
The best part of home cooking is that one can control what goes into it. This very adaptable drink does not use a whole lot of sugar and is full of the goodness of nature’s bounty. I’m really glad I decided to make this; was a bit apprehensive, but it went really well and we all enjoyed this guiltfree drink on a balmy summer’s evening. Moreover, it is so pretty to look at too; such a gorgeous colour!
The cherries-
As I mentioned in my last post, these cherries are on the smaller side and are quite tart. If you are using very sweet cherries, you might need a little less honey. Do a test check. This recipe is quite adaptable. As I mentioned, the rhubarb is from my garden too.
Syrup-
A simple cherry and rhubarb syrup is made, which is then mixed with a couple of other simple ingredients to make the drink. The syrup can be made a couple of days in advance and the drink can be prepared on the day (or night before) and left in the fridge to infuse and chill a few hours before serving. After that, just add ice cubes to your glass, pour the drink, add garnishes and enjoy summer’s bounty!
Strength-
The sweetness / tartness of fruits vary. If the strength of your drink is quite strong and concentrated, feel free to dilute with a little water.
Portion-
The amount of syrup from this recipe will make more than the given portions in the recipe. I did not use all of the syrup for this batch of the drink and in addition to the leftovers, I had also frozen some of the syrup in an ice cube tray for another time.
Continue reading for the full, printable recipe for this delicious cherry and rhubarb cooler.
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Recipe card-
Cherry and rhubarb cooler
Ingredients
Cherry and rhubarb syrup
- 180 gms rhubarb, chopped
- 250 gms fresh ripe cherries, pitted
- 5-6 tbsp honey (more or less)
Rhubarb and cherry cooler
- 2 cups cherry and rhubarb syrup
- 2 cups water
- ⅓ cup freshly squeezed lemon juice
- 2-3 fresh mint leaves, torn roughly
To serve
- Ice cubes
- Mint leaves
- Lemon slices
Instructions
Cherry and rhubarb syrup
- Place all the ingredients for the syrup in a heatproof pan. Stir well.
- Place the pan over high heat and bring to a boil.
- Cook over high heat for 2 minutes, stirring frequently.
- Using a potato masher, mash the fruits to release their juices.
- Remove from heat, cover and leave for 15-20 minutes.
- Pass the mixture through a sieve.
- Pour into a glass container and cool completely.
- I spooned a little of the syrup into an ice cube tray and froze for some other time.
- When the syrup has cooled completely, put the lid on the jar and keep refrigerated till needed. See notes below.
Cherry and rhubarb cooler
- In a jug, mix all the ingredients for the cooler and stir well. Cover with plastic wrap and chill for a few hours.
To serve
- Add plain water ice cubes to the bottom of a glass.
- Pour some of the cooler into a serving glass, taking care to avoid the pieces of mint.
- Add a slice of lemon to the rim of the glass and garnish with a fresh sprig of mint.
- Serve immediately.
Notes
- The syrup can be made a couple of days in advance and the drink can be prepared and left in the fridge to infuse and chill a few hours before serving. After that, just add ice cubes to your glass, pour the drink and enjoy summer’s bounty!
You might also like to try these other recipes from my blog-
Until next time,
Sunita
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