This makes a classy last-minute homemade Christmas gift or a refreshing booze-free drink to serve for the festive season.
With Christmas mere days away, I must confess I am making the most of the opportunity to blast the carols and soak up the spirit of Christmas as my tree stands all a-twinkle in the evening light. I’ve done the shopping, wrapped some of the gifts and feel as prepared as one can with three young kids enthusiastically anticipating the big day.
This recipe comes to you as both a gift idea for those hard-to-buy-for family members and friends and as a refreshing alcohol-free drink for the big day. It blushes the prettiest pink and makes you feel festive just having a glass of it in your hand. Merry Christmas!
STRAWBERRY AND RHUBARB SYRUP
Makes 3 cups
- 500g strawberries
- 400g rhubarb
- 1 cup sugar
- 1 cup water
- 1 lemon
Hull the strawberries, cut in half and put into a large heavy-bottomed pot.
Slice the rhubarb into 1cm pieces and add to the pot along with the sugar and water. Over a high heat, bring to the boil, then reduce the heat to a simmer and cook for 5 minutes. Remove from the heat.
Peel strips of lemon zest from the lemon using a vegetable peeler. Add to the pot and set aside to infuse and cool for an hour.
Set a sieve over a large pyrex jug or bowl and strain the syrup from the fruit pulp. Do not push on the pulp as this will make for a cloudy syrup. Instead you can use a spoon and gently turn the fruit over to help it to drain.
Store in the fridge in an airtight bottle. Serve over ice with soda water, lemon slices and mint. The pulp is delicious on yoghurt or cereal or turned into a fruit crumble.