Flavoured syrups are great ways to make mocktails or other flavoured drinks. They keep well for a few weeks in the fridge and only require a few ingredients.
Here are 2 recipes, one for a rhubarb syrup and one for a basil syrup. Great flavours for spring and also here are great mocktail ideas .
1,25 kg fresh or frozen chopped rhubarb
500 ml water
500 g sugar
1 vanilla pod
Place the rhubarb in a pan with the sugar, water and vanilla. Bring to the boil, simmer for a few minutes and strain so that you have a clear pink syrup. Cool, pour into a bottle and store in the fridge.
To make a cocktail, mix 30 ml of the syrup with about 120 ml sparkling water. Add ice and garnish with mint leaves.
500 g water
500 g sugar
Kombucha and basil mocktail
1 bottle ginger kombucha
3 slices ginger
Place water and sugar in a saucepan, heat until boiling, then cool. Add basil to the syrup and blend.
Peel the ginger and cut into slices about 5mm thick.
Put two slices of ginger and the 30 ml basil syrup into a glass. Add ice cubes. Pour in about 150 ml kombucha. Mix it all through and grind black pepper on top. Serve immediately.