Monday, July 22, 2013

Strawberry, Rhubarb, Ginger, & Peppercorn Soda Recipe

Some summer nights are meant to be enjoyed outdoors. Since I moved to Colorado, I've been so enamored with the trees, grass, water...





We moved from Wyoming where there were only trees in the parks or lining a few city streets. Last night, I had to soak it in on the deck. Being 8 1/2 months pregnant, I can't say that I'm particularly fond of cooking or being inside while the oven is going, so a simple meal of fruit, flatbread, and a spread did the trick.

The real star of the show was my strawberry, rhubarb, ginger, and peppercorn soda. Some of you might know that I started a fresh, artisan soda company two years ago and had to abandon it due to money and personal issues. I miss it dearly. Coming up with these recipes makes me so happy...and I figured I might as well share one with you! This is my favorite.

A symphony of strawberries and rhubarb with the spice of ginger and peppercorn...it's heaven. It's also very simple...

You'll need fresh strawberries, rhubarb, ginger root, sugar, and peppercorns of your choice. I used a combination of black and pink peppercorns. 

Start by cutting up your strawberries (discard the tops and halve them) and the rhubarb (thin slices). Place them in a stockpot with the water, sugar, and peppercorns. Bring to a boil, and then simmer for one hour or until the fruit breaks down. The rhubarb should break up when you stir it. Turn off the heat and let it cool completely. 

Strain through a sieve and funnel into the container of your choice. I like my soda syrup pulpy, and you'll get medium pulp using a sieve. If you'd like it to be smoother, place a piece of cheesecloth over the sieve before straining. This is the lengthiest part of the process. 





...but it's SO worth it.

Slice a few thin pieces of ginger root (I use quite a few because I love the spicy kick it adds to the soda) and place inside the container. The flavor gets better the longer the ginger sits in the syrup. You can also boil the ginger with your fruit when making the syrup, or even add a few slices to each glass! 

I use 2-3 TBSP of syrup to an 8 oz drinking glass. Fill a cup with ice, pour your syrup over the ice, and then top with sparkling water. We actually use a Sodastream machine (leftover from the days of my fresh soda slinging venture), but we've also used Perrier and it's very tasty with the syrup. I hope you enjoy!! 


Bottles dug from my parents property in North Idaho. They find old artifacts from the 1800s and I reap the benefits. Pretty good deal if you ask me!



Strawberry, Rhubarb, Ginger & Peppercorn Soda

2 1/2 cups cut strawberries
2 1/2 cups cut rhubarb
2 1/2 cups water 
2 cups sugar (I used cane sugar because it was on hand. You can also use turbinado sugar)
1 ginger root, cut into slices based upon your taste preference
5 peppercorns 

Place all ingredients in a stockpot, stir, and bring to a boil. Simmer for one hour, turn off the heat and let syrup cool completely. 

Strain pulp through a sieve and discard pulp (I've actually used the pulp as a tasty ice cream topping!) 

Place slices of ginger inside container and refrigerate syrup until ready to use. Syrup will stay fresh up to two weeks, if it lasts that long. 

Use 2-3 TBSP syrup to an 8 oz glass. Fill glass with ice, pour syrup over ice, top off glass with sparkling water. Enjoy!! 



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6 comments:

  1. Awesome! Will have to try this!

    ReplyDelete
  2. This sounds absolutely AMAZING Jana! I have some bottles I've been saving and now I know how to use them. Thanks for the fabulous recipe!
    Vanessa

    ReplyDelete
  3. Suzanne of Simply Suzannes at Home

    Your photographs are so beautiful!
    I visited Colorado for the first time last year, and think it's quite beautiful there. Thanks for sharing!
    Have a beautiful week,
    Suzanne

    ReplyDelete
  4. You’ve done an incredible job. I will certainly digg it and for my part suggest to my friends. I’m sure they’ll be benefited from this site.

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    ReplyDelete