Rhubarb syrup with mint

Name: rhubarb syrup with mint
Total time: 30 min
Yield: 0
Ingredients: 1 kilogram rhubarb; 400 gram cane sugar; 1 hand fresh mint; mineral water with carbonic acid

Ingredients

1 kilogram rhubarb
400 gram cane sugar

1 hand fresh mint
Mineral water with carbonic acid

Directions

Boil the rhubarb with the cane sugar and 750 ml of water for about 15 minutes at a low setting until mushroom.
Rub through a sieve, collect the moisture and reduce it to a syrup.
Add a handful of fresh mint leaves to the syrup, pour into a clean bottle and let it cool in the fridge.
Serve some syrup in a glass of carbonated mineral water. The rhubarb syrup can be kept in the refrigerator for about 1 week.