Summer is a time for cold refreshing beverages in the garden or by the beach. This mint and rhubarb cordial is the perfect addition to any drink. Whether it is in a bubbly gin cocktail or just a glass of ice cold water. This fresh sweet syrup will keep you refreshed throughout the summer months.
Cordial vs Simple Syrup are they the same?
Simple syrup and cordial are both sweet liquids, but they differ in ingredients and purpose.
Simple syrup is made by dissolving sugar in water, typically in a 1:1 or 2:1 ratio, and is used primarily to sweeten beverages without leaving sugar crystals behind.
Cordial, on the other hand, is a sweet, flavored syrup made by infusing fruits, herbs, or flowers—like elderflower or lemon—into a sugar syrup.
While simple syrup is neutral and versatile, cordial is more concentrated in flavor and intended as a flavorful base for drinks or desserts.
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Tools and Ingredients for the Mint Rhubarb Cordial
Tools
Ingredients
How to make Mint Rhubarb Cordial
Begin by roughly chopping your mint and rhubarb, this doesn’t need to be precise or finely done.
Into a large heavy bottomed pot add the water and sugar. Using a wooden spoon stir it until the sugar has dissolved.
Add in the rhubarb, mint and lemon juice. I like to add them now rather than after the sugar water is boiling, I find the mint leaves don’t get scorched this way. Plus we want all the flavour we can get.
Slowly bring this up to a gentle boil and boil it for around five minutes.
After the five minutes place the lid onto the pot and place it to one side to cool. I leave mine at the back of the cooktop.
Once this has cooled place the pot into the fridge and leave it overnight.
Straining
The next day when you have time take the pot out of the fridge. Place whichever strainer you have decided to use (eg. jelly bag, cheesecloth, coffee filter or fine mesh sieve) over a jug or a bowl with pouring spout. Then using a ladle or cup scoop the syrup out of the pot and put it through the strainer. I like to leave it to naturally drink in rather than squeezing it, so just do a bit leave it, once it stops dripping then do a bit more.
I do know that for jelly if you squeeze the bag your end result will be cloudy, not sure if syrup is the same but I don’t want to risk it just to find out.
Once the jug is full pour it into clean glass bottles or jars you will probably need a funnel for this to avoid any spills.
Repeat this process until all of the cordial has been strained out of the fruit.
Your mint rhubarb cordial is now ready to enjoy.
Store it in your fridge for up to a month. It can also be frozen for a longer shelf life Although I would suggest using a freezer safe container if you do this.
Serving Suggestions for Mint and Rhubarb Cordial
- Add it to a Margarita style drink for something a little different. It pairs very nice with the citrus flavours.
- Add it a gin and tonic or soda water this will add a lovely sweet touch.
- If you don’t want alcohol why not have it diluted down in a glass nice cold iced water, very refreshing.
- Pour it over slushed ice for a slushy or make it into a sorbet.
- Add it to whipped cream and serve it with a fruity dessert.
Mint & Rhubarb Cordial
The combination of mint and rhubarb gives this cordial a beautifully fresh flavor with just the right touch of sweetness. It adds a wonderfully crisp and refreshing note to any cold summer drink, making it a perfect seasonal treat.
Ingredients
- 4 cups (920g) Granulated sugar
- 4 Cups (1 litre) Water
- 550g Rhubarb, roughly 3 large stalks
- 1 packed cup mint leaves, around 50 large leaves
- 1/4 Cup Lemon juice, (1 large lemon)
Instructions
<ol><li>Begin by roughly chopping your mint and rhubarb, this doesn't need to be precise or finely done.</li><li>Into a large heavy bottomed pot add the water and sugar. Using a wooden spoon stir it until the sugar has dissolved. </li><li>Add in the rhubarb, mint and lemon juice. Slowly bring this up to a gentle boil and boil it for around 5 minutes. </li><li>After the 5 minutes place the lid onto the pot and place it to one side to cool. I leave mine at the back of the cooktop.</li><li>Once this has cooled place the pot into the fridge and leave it overnight. </li><li>The next day when you have time take the pot out of the fridge. Place whichever strainer you have decided to use (see note) over a jug or a bowl with pouring spout. Then using a ladle or cup scoop the syrup out of the pot and put it through the strainer. I like to leave it to naturally drink in rather than squeezing it, so just do a bit leave it, once it stops dripping then do a bit more. (see note).</li><li>Once the jug is full pour it into clean glass bottles or jars you will probably need a funnel for this to avoid any spills. </li><li>Repeat this process until all of the cordial has been strained out of the fruit.<br/></li></ol><p>Your mint rhubarb cordial is now ready to enjoy. See below for my favourite serving suggestions.</p>
Notes
- For strainers you can use a jelly bag, cheesecloth, coffee filters or fine mesh sieve although this may leave some sediment.
- I do know that for jelly if you squeeze the bag your end result will be cloudy, not sure if syrup is the same but I don't want to risk it just to find out.
- Store it in your fridge for up to a month. It can also be frozen for a longer shelf life Although I would suggest using a freezer safe container if you do this.
Serving Suggestions:
- Add it to a Margarita style drink for something a little different. It pairs very nice with the citrus flavours.
- Add it a gin and tonic or soda water this will add a lovely sweet touch.
- If you don't want alcohol why not have it diluted down in a glass nice cold iced water, very refreshing.
- Pour it over slushed ice for a slushy or make it into a sorbet.
- Add it to whipped cream and serve it with a fruity dessert.
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