Rhubarb Soda Recipe

Spring is here. To celebrate it, Executive Chef, Justine Smith created this recipe to share with you.

Make the Syrup
1 Large piece fresh rhubarb
1 Orange, zest and juice
1 ½ Cups Water
¾ Cup Sugar
 
Place all ingredients into a small pot and bring to a simmer on medium heat, stirring frequently to dissolve the sugar without catching on the bottom. Once the sugar is dissolve reduce the heat to low and let simmer for 15 minutes, stirring occasionally. Afterwards, turn off the heat, strain the syrup through a fine sieve and set aside to chill. This syrup will hold in the fridge for up to 5 days, so if you can enjoy rhubarb floats all week.
 
Make the Soda
Slowly combine 200 millilitres of rhubarb syrup with 840ml sparkling water, these measurements are perfect for a sodastream bottle but using your preferred brand of sparkling or soda water works just fine too!
 
Make the Float
Once you’ve finished your rhubarb soda and have it in glasses bring it all together with a scoop of vanilla ice cream, supporting your favourite local ice cream shop if possible! Finish it off with a slice of orange and a reusable straw.