Persian Rhubarb Syrup
Indulge in the floral and tart allure of Persian Rhubarb Syrup, a delightful concoction that captures the essence of Middle Eastern flavors. This beautifully aromatic syrup combines the tangy brightness of fresh rhubarb with the exotic warmth of cardamom, the delicate sweetness of rose water, and a zesty touch of lemon juice. Perfectly balanced and easy to make, this syrup takes just 10 minutes of prep time and gently simmers to perfection in 30 minutes. Once strained and cooled, it becomes a versatile ingredient to elevate your drinks, desserts, or even savory dishes. Drizzle it over ice cream, mix it into sparkling water for a refreshing spritzer, or use it as a unique cocktail mixer. With its vibrant color and complex notes, this Persian-inspired rhubarb syrup is a must-try to bring a dash of elegance to your cooking.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams rhubarb
- 250 grams granulated sugar
- 250 milliliters water
- 2 tablespoons rose water
- 3 pods cardamom pods
- 1 tablespoon lemon juice
Instructions
Wash the rhubarb thoroughly and chop it into 1-inch pieces, discarding any leaves as they are toxic.
In a medium-sized saucepan, combine the chopped rhubarb, sugar, and water.
Lightly crush the cardamom pods to release their flavor, then add them to the saucepan.
Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally to dissolve the sugar.
Reduce the heat to low and let the mixture simmer for 20-25 minutes, or until the rhubarb has broken down and the liquid has become fragrant and slightly thickened.
Strain the mixture through a fine-mesh sieve or cheesecloth into a clean bowl or jar. Use the back of a spoon to press down on the rhubarb pulp and extract as much liquid as possible. Discard the pulp or save it for another use, such as baking.
Stir in the rose water and lemon juice while the syrup is still warm. Adjust the flavor to taste, adding more rose water or lemon juice if desired.
Allow the syrup to cool completely before transferring it to a sterilized jar or bottle. Store in the refrigerator for up to 2 weeks.
Use the syrup as a topping for desserts, as a flavoring for tea or cocktails, or mix with sparkling water for a refreshing drink.
Nutrition Facts
Calories |
1322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.2 g | 2% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 28 mg | 1% | |
| Total Carbohydrate | 338.5 g | 123% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 322.4 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 384 mg | 30% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 1187 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
