Rhubarb is not only good in sweet desserts, it is also suitable for refreshing cocktails. Presenter of the cooking show “Iron Chef America” Marc Forgione brews mint syrup from it and mixes it with sparkling wine Prosecco wine. one 8 + Excessive drinking harms to your health! 
Time: 20 мин. Difficulty: Easy Servings: 6 The recipes use measuring containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 sliced in 1 cm. Petiole of rhubarb (about 2 Art.)
- 1 tbsp. Sahara
- 1 sprig of mint
- 1 bottle (750 ml.) Chilled Prosecco
Recipes with similar ingredients: rhubarb, mint, syrup, glaze
Recipe preparation:
- In a medium-sized saucepan, mix rhubarb, sugar and 2 tbsp. water. Bring to a boil over moderate heat and cook, stirring occasionally until rhubarb begins to disintegrate into fiber, about 10 min. Remove from heat and add mint, give stand for 1 min., then strain. The mixture should be syrup consistency, if it is too liquid, put it again pan on the fire and continue cooking until it is slightly respected. Cover and set to cool in refrigerator. Distribute rhubarb syrup to 6 tbsp. for champagne and fill in Prosecco.
