This syrup is delicious added to tall glasses of lemonade, iced tea, or your favorite summer cocktail. You'll also love it drizzled over vanilla ice cream, pound cake, or your favorite sponge cake recipe.
Ingredients
10ouncesraspberriesfresh or frozen
6ouncessliced rhubarb stalksfresh or frozen
1cupwater
1cupgranulated sugar
1Tablespoonlemon juice
Instructions
Place all of the ingredients in a medium saucepan placed over medium heat. Stir gently to combine the ingredients. Bring the mixture to a simmer, stirring occasionally to prevent sticking.
Once the mixture comes to a simmer, reduce the heat to low and simmer gently for five minutes. Remove the pan from the heat and allow to cool to room temperature.
Strain the mixture through a fine sieve or a colander lined with cheesecloth to remove the fruit and seeds. Press the fruit to release all of the liquid.
Transfer the strained syrup to a container with a tight-fitting lid. I like to store my homemade syrups in glass bottles with a pour spout for easy dispensing. Refrigerate until ready to use.