It’s summer time & my Ginger and Irish Rhubarb Syrup is back for 2025.

The blend of rhubarb and ginger have always been complimentary flavours. The balance of sweetness from the Irish rhubarb and spice from the Peruvian ginger creates a fresh sharp tang. Jam packed with over 50% of rhubarb to give you that nice tart taste with a balance of ginger in the background.

By re-using the waste ginger skin in the syrup it gives it a deeper flavour. Add 1-2 tablespoons, depending on strength, to any sparkling liquid or dessert. Goes great on pancakes, porridge, ice cream and yoghurt. Try a tablespoon in an Iced tea. Great addition to some sparkling water or sparkling wine.

Blasta Bellini
| 20ml ginger & rhubarb syrup | 50ml cranberry juice |
| glass of chilled Prosecco |

Pour syrup into a chilled fluted glass. Add cranberry juice. Pour Prosecco onto top and stir. Sláinte

Please hold onto bottle when you are finished and reuse it in various ways. Great for taking a shake on the go. Having a picnic but don’t want to take the full bottle of wine. Lovely for a vase of small flowers.

Weight: 250g

Ingredients: 52% Irish rhubarb, Peruvian ginger infused water, raw cane sugar