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Sharbat-e Rivas – Persian Rhubarb Lemonade

Sharbat-e Rivas - Persian Rhubarb Lemonade

Course alcohol-free, Drink, Mocktail, Sharbat, Syrup
Cuisine iranian cuisine, iranian food, persian cuisine, Persian Food
Keyword Sharbat-e Rivas - Persian Rhubarb Lemonade
Prep Time 5 minutes
Cook Time 30 minutes
Author Labsalliebe

Ingredients

INGREDIENTS RHUBARB SYRUP

  • 500 g rhubarb stalks
  • 120 g sugar
  • 3 cups of water

INGREDIENTS RHUBARB LEMONADE

  • 1/2 Glas of noncarbonated water
  • 1 tsp lemon juice
  • 1/2 tsp Rose Water
  • crushed ice

TOPPING

  • 1 mint leave per Glass

Instructions

PREPARATION RHUBARB SYRUP

  1. Wash and dry the rhubarb and cut it into 2 cm slices.

  2. Place in a pot with 2-3 cups of water. Bring to a boil and simmer for 5 minutes until rhubarb is tender.

  3. Strain rhubarb, including water, through a fine sieve into a pot.

  4. Place the pot on the stovetop and add sugar; bring everything to a boil once. Reduce heat and boil down slowly until you have a syrup. (about 30 Minutes)

  5. Fill the hot syrup into a bottle.

PREPARATION RHUBARB LEMONADE

  1. Pour the syrup into a glass,

  2. fill up with water,

  3. Add crushed ice, a few drops of lemon juice, and rose water.

TOPPING

  1. Decorate with mint leaves.