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ZETA426
Rhubarb syrup with mint
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Ingredients
Directions
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Boil the rhubarb with the cane sugar and 750 ml of water for about 15 minutes at a low setting until mushroom.
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Rub through a sieve, collect the moisture and reduce it to a syrup.
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Add a handful of fresh mint leaves to the syrup, pour into a clean bottle and let it cool in the fridge.
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Serve some syrup in a glass of carbonated mineral water. The rhubarb syrup can be kept in the refrigerator for about 1 week.
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Nutrition
0Calories
Sodium0% DV0g
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Fiber0% DV0g
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