This recipe for rhubarb-pink peppercorn syrup is great for cocktails and prosecco, to sweeten tea and lemonade and make any fizzy drink you can think of.
It’s finally…. RHUBARB SEASON! I have waited (rather not) patiently for those red stalks to show up. Back in January when I visited my family in Germany, my sister shared involuntary her rhubarb soda with me. This soda was made with an organic, not from concentrate rhubarb juice. I liked everything about that and put it on my to-make list.
Without calling a juicer my own, I settled on making rhubarb-pink peppercorn syrup, this opens up a small world of possibilities. It’s thick enough so I can pour this over my pancakes or waffles, iced tea, yogurt… rhubarb-pink peppercorn syrup sweetens and adds a bold flavor and color!
rhubarb – pink peppercorn syrup
Pink peppercorns are berries with a lighter peppery and fruity taste. They go well with fruits and dessert and I added them to my syrup for a little kick without tasting the spiciness, it’s rather a hint.
For sure rhubarb is the main actor in this rhubarb-pink peppercorn syrup and I used more stalks every time I tested this recipe. More of the good stuff means more flavor, but this also leads to jam in the strainer. I like to start the first round with a colander and the second with a fine mesh strainer. You can also place everything (after cooling) in a cheesecloth and squeeze all the liquid out.
- 2 pounds rhubarb, ends trimmed, stalks chopped
- 200 g / 1 cup granulated sugar
- 475 ml / 2 cups water
- 5 Tbsp. pink peppercorns
- Combine the rhubarb, sugar, water, and pink peppercorns in a medium pot. Bring to a boil, reduce heat, cover with a lid and simmer for 30 minutes.
- Remove from the heat and set aside to cool.
- Strain the mixture through a fine colander set over a bowl, using a spoon to press down and extract as much liquid as possible. Refrigerate the rhubarb-pink peppercorn syrup until completely chilled, about 2 hours.
rhubarb-pink peppercorn syrup
Check out these recipes for drinks flavored with rhubarb-pink peppercorn syrup:
For the rhubarb-pink peppercorn syrup lemonade, I mix 1 part syrup with 4 parts sparkling water or club soda, add more or less for a ratio to your liking.
A rhubarb-pink peppercorn syrup lemonade for grown-ups! Just shake 120 ml/4 oz. vodka, the same amount of rhubarb-pink peppercorn syrup and ice cubes. Pour this mixture into two glasses filled with more ice and top it off with sparkling water. Garnish with slices of lime and a few thyme stalks (mint would work too).
This recipe is inspired by Berliner Weisse which is a sour beer with sweet woodruff or raspberry syrup. I mixed rhubarb-pink peppercorn syrup with a somewhat bitter beer and found it very refreshing especially served ice cold. This beer cocktail might become one of my favorite drinks this summer, I really like this fruity-bitter-sweet combination!