Rhubarb mojitos

Rhubarb mojitos

Total: 1 hr | Active: 30 min.
vegan, lactose-free, gluten-free
Nutritional value / glass: 121 kcal
, Carbohydrate: 13 g

Ingredients

4 glasses

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Rhubarb syrup

2 ½ dl water
600 g rhubarb, cut into pieces
250 g sugar
1 tbsp lime juice

Mojitos

2 limes, rinsed with hot water, dabbed dry, cut into eighths
2 tbsp cane sugar
1 dl white rum
6 dl sparkling mineral water
1 stick rhubarb, cut into 4 sticks approx. 10 cm long
4 sprig peppermint
¼ tsp Tasmanian pepper
some ice cubes
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Utensils

Syrup for 1 bottle (approx. 300 ml) / mojito for 4 glasses (each approx. 200 ml)

How it's done

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Rhubarb syrup

Bring the water and rhubarb to the boil, simmer for approx. 2 mins. Turn off the heat, cover and leave on the hob to infuse for approx. 15 mins. Pour the liquid and rhubarb through a sieve, retaining the juice.

Bring the juice, sugar, lime juice and raspberry powder to the boil, stirring constantly. Reduce the heat, simmer for approx. 2 mins. While still boiling hot, ladle the syrup into the clean, warmed bottle and fill to just below the rim, seal immediately, leave to cool.

Mojitos

Divide 2 tbsp of rhubarb syrup, the limes and sugar into glasses, crush gently with a fork. Pour in the rum and water. Add the rhubarb, mint, pepper and ice cubes.

Good to know
Shelf life:

How-tos

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