Sweet, Tart, Fizzy! What a refreshing,bubbly treat after a long day gardening!
Quantity
10
Quantity Unit
1/4 cup servings
Prep Time (minutes)
45
Cook Time (minutes)
20
Ready In (minutes)
65
Ingredients
Amount
Measure
Ingredient
2
cups, diced
rhubarb
1
1/2
cup
grapefruit juice, fresh
1/2
cup (8 fl oz)
Agave Syrup
10
cups (8 fl oz)
Seltzer Water, Chilled
16
ounces
ice, crushed
Steps
Sequence
Step
1
In large non-reactive pot, combine the rhubarb, grapefruit juice an agave. Bring to a boil, stir to combine the agave with the mixture.
2
Reduce heat to low an simmer until the rhubarb is soft, about 10 minutes. Remove from heat.
3
Using a potato masher, mash the rhubarb into the liquid. Allow to cool.
4
Using a fine mesh sieve, strain the mixture making sure to press the fruit against the sides of the sieve with the back of a spatula or wooden spoon to extract as much liquid as possible. You may also place the pulp in a square of cheese cloth and squeeze it over the container. Discard the rhubarb pieces.
5
Refrigerate the syrup in a covered container for up to 5 days.
6
To make Rhubarb – Grapefruit Soda: Gently stir ¼ cup Rhubarb Grapefruit Syrup, or to taste, into 8 ounces of Chilled Seltzer Water in each tall glass.
