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Persian Rhubarb Syrup

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.3268
Energy (kCal)3824.77
Carbohydrates (g)964.5512
Total fats (g)1.0708
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Put the rhubarb in a large stainless steel pan along with 3/4 cups water. | 2. Bring to a boil. | 3. Cover, turn heat down to low, and simmer for 30 minutes. | 4. Strain, saving only the juice. | 5. Put the rhubarb juice back into a clean stainless steel pan. | 6. Add the sugar and lime juice. | 7. Stir and bring to a simmer gently for 30 minutes or longer, until the juice turns slightly syrupy. | 8. Strain into a clean jug or pitcher, cover and cool. | 9. To make into a drink, pour 1/2 inch of syrup into a glass and add 4 ice cubes. Fill to top with seltzer or ginger ale and add mint sprig. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    rhubarb 3 trimmed cut 76.86 16.6164 3.2939999999999996 0.732
    lime juice 2 cups 121.0 40.7528 2.0328 0.3388
    sugar 4 1/2 cups 3626.91 907.182 0.0 0.0
    mint sprig - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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