Sharbate Rivas (Rhubarb Sherbet Drink) - Iran

[Guest guest]

Perfect hot weather drink

 

Sharbate Rivas (Rhubarb Sherbet Drink) - Iran

 

1 pound fresh rhubarb, cut into 1 " pieces

2 cups water

2 1/2 cups sugar

 

Combine the rhubarb and 1 cup of the water in 2 to

3-quart enameled

or stainless-steel saucepan. Bring to a boil over high

heat, reduce

the heat to low, cover and simmer for 20 minutes.

When the rhubarb

is soft, pour the entire contents of the pan into a

fine sieve set

over a deep bowl and, with the back of a spoon, press

out all of

the juice before discarding the pulp. Measure the

juice, add enough

water to make two cups and return it to the pan. Add

the sugar

and bring to a boil over moderate heat, stirring until

the sugar

dissolves. Increase the heat to high and boil

briskly, uncovered

and undisturbed, for 5 minutes, or until the syrup

reaches a

temperature of 220 on a candy thermometer. Cool the

syrup to room

temperature. For each serving pour 1/3 to 1/2 cup of

the syrup into a

tumbler. Stir in 1/2 cup of cold water, then fill the

glass with

crushed or shaved ice.

Makes 3 cups of syrup.

 

 

 

______________________________\

____

The fish are biting.

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[Guest guest]

I'll have to save this one. We still have 3 feet of snow and temps below zero.

Katie

 

 

Renuka Singh <rsingh7567 wrote:

Perfect hot weather drink

 

Sharbate Rivas (Rhubarb Sherbet Drink) - Iran

 

1 pound fresh rhubarb, cut into 1 " pieces

2 cups water

2 1/2 cups sugar

 

Combine the rhubarb and 1 cup of the water in 2 to

3-quart enameled

or stainless-steel saucepan. Bring to a boil over high

heat, reduce

the heat to low, cover and simmer for 20 minutes.

When the rhubarb

is soft, pour the entire contents of the pan into a

fine sieve set

over a deep bowl and, with the back of a spoon, press

out all of

the juice before discarding the pulp. Measure the

juice, add enough

water to make two cups and return it to the pan. Add

the sugar

and bring to a boil over moderate heat, stirring until

the sugar

dissolves. Increase the heat to high and boil

briskly, uncovered

and undisturbed, for 5 minutes, or until the syrup

reaches a

temperature of 220 on a candy thermometer. Cool the

syrup to room

temperature. For each serving pour 1/3 to 1/2 cup of

the syrup into a

tumbler. Stir in 1/2 cup of cold water, then fill the

glass with

crushed or shaved ice.

Makes 3 cups of syrup.

 

________

The fish are biting.

Get more visitors on your site using Search Marketing.

http://searchmarketing./arp/sponsoredsearch_v2.php

 

 

 

 

 

 

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