Celebrate warmer weather and the upcoming Coronation with this deliciously floral rhubarb and rose cordial recipe. It is so easy to make and works great in a g&t, added to your favourite fizz (ours is prosecco), or simply topped up with soda water to keep it alcohol free.
Serve it in the sunshine with friends while enjoying a BBQ or garden party - bliss!
Not a fan of rose flavours? Reduce the quantity, or omit it all together. This recipe will keep in your fridge for up to a week so you have one less thing to do if you're entertaining guests.
This recipe makes about 250ml in total.
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Yields:
1 c.
Prep Time:
20 mins
Cook Time:
35 mins
Total Time:
55 mins
Cal/Serv:
84
Ingredients
finely grated zest and juice 2 lemons
200 g caster sugar
300 g rhubarb, trimmed and roughly chopped
1/4-1/2tsp rose water, to taste, we used East End
Directions
Step 1In a large pan, gently heat the lemon zest and juice, sugar and 175ml water, stirring until the sugar dissolves.
Step 2Add the rhubarb, increase the heat and bring to the boil. Reduce the heat to medium and simmer for 30min, stirring occasionally, until the rhubarb has fully broken down and the mixture is syrupy.
Step 3Line a sieve with a piece of muslin (see GH TIP) and place over a jug. Add the rhubarb mixture to the sieve and strain, working the pulp well (discard pulp).
Step 4Leave the syrup to cool completely before stirring in the rose water, to taste. Serve as desired.
TO STORE
Once cool, keep in an airtight container in the fridge for up to 1 week.
GH TIP
If you don’t have any muslin, strain the mixture through a double layer of kitchen paper, only working the pulp carefully.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
