Rhubarb Rosewater Sparkling Wine

The ingredient of Rhubarb Rosewater Sparkling Wine

• 215g 1 cup caster sugar
• 5 stalks about 245g rhubarb trimmed leaves discarded washed coarsely chopped
• 1 tbsp rosewater
• 2 x 750ml bottles sparkling wine chilled

The Instruction of rhubarb rosewater sparkling wine

• place the water and sugar in a large saucepan over medium heat and stir until the sugar dissolves increase heat to high and bring to the boil
• add the rhubarb and return to the boil reduce heat to low and simmer stirring occasionally for 10 minutes or until the syrup is bright pink and the rhubarb is tender see microwave tip remove from heat and set aside until cooled to room temperature
• strain the syrup through a fine sieve into a large bowl and discard the rhubarb pulp add the rosewater and stir to combine pour into an airtight container and place in the fridge for 2 hours to chill
• place 1 tablespoon of the rhubarb syrup into each serving glass and top with sparkling wine

Nutritions of Rhubarb Rosewater Sparkling Wine

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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