I’ve had a lovely relaxing day as Alfie has been on a holiday program at Taronga Zoo and Arabella has been studying and Archie has been at Uni. That means I’ve had the house all to myself and it’s been a cherished day of time to myself and meandering around without being interrupted.
Strife did pound through the door though when both Virgin Mobile and Vodafone cut Archie and Arabella from their mobile phones. Apparently I hadn’t paid their bills. I hadn’t paid their bills because they were four times over their monthly limit. There were a lot of vocal phone calls between me and the teenagers and the phone providers but after a morning lost, the phones were re-connected.
While arguing with overseas telemarketers and wondering if I’d lost my ability to understand English, I thought I’d share the rhubarb and rosewater ‘mocktail’ recipe I served at Arabella’s birthday party.
This is a fabulous, festive and refreshing drink that’s so pretty to look at and will add a sparkle to your next party.
I was first exposed to this drink at a Hen’s Party where this was served as the non-alcoholic beverage of choice. It was so pretty it stuck in my mind and so when Arabella’s 18th clocked around and we knew the occasion wouldn’t pass without a party, I contacted my friend and asked for the recipe.
Rhubarb and Rosewater Sherbet (Sharbat-e Reevas)
Degree of Difficulty: 3/5
Cost: While rhubarb is in season this is an inexpensive syrup to make and a little, goes a long way!
- 500 gm rhubarb, roughly chopped
- 400 gm sugar
- Juice of 1 lime
- 2 tbsp rosewater
- Soda water to serve
- Dried rose petals (optional) to serve
Combine the rhubarb and sugar in a large heavy-based saucepan and macerate for 1.5 hours.
Add 1 cup (250ml) water and bring to the boil over a low heat, stirring until the sugar has dissolved. Increase the heat and simmer gently for 20 minutes. Strain through a piece of muslin or clean Chux, then return the strained juice to the pan and add the lime juice. Boil until the syrup is thick (10-15 minutes). Remove from the heat and cool. Stir in the rosewater and transfer to a sterilised bottle, then seal and store in a cool place. Syrup will keep for 3 months.
To serve, mix 1 cm syrup with chilled water or soda water. Top with ice, garnish with rose petals, if using, and serve.
(And serve with straws as the rose petals will stick to glossy lips!)