Cherry and rhubarb cooler
Homegrown rhubarb and cherry has been used to make this cherry and rhubarb cooler. A simple rhubarb and cherry syrup is made which is mixed with a couple of simple ingredients to make the drink.
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!