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