I’m becoming a fan of making soft drinks at home with club soda and homemade fruit syrups. I don’t drink a lot of soda to begin with, but I do like the bubbly refreshment of soft drinks (especially in the summer). Making your own flavored syrups doesn’t require much effort, makes for a MUCH healthier drink, and opens up a world of creative flavors that are unmatched by process canned sodas.

It is rhubarb season and last week I began preserving the mountain of rhubarb available to me via my in-laws. One of the new items on my list this year was rhubarb syrup—and it is delicious!

I based my recipe on several I researched, sticking to a simple ratio of rhubarb to sugar and adding in my own supplementary flavors.

Rhubarb Syrup with Citrus and Vanilla
makes approximately 4 cups syrup

1 ½ pounds rhubarb, chopped
3 cups water
zest of 1 lemon
zest and juice of 1 orange
½ vanilla bean
2 ½ cups sugar

This recipe can easily be made and stored in the refrigerator for immediate use, but is also safe for canning.

Combine the rhubarb, water, lemon zest, orange zest, vanilla bean in a non-reactive pot and bring to a boil. Reduce heat and allow to simmer for about 10-15 minutes, or until the rhubarb is soft and has given most of its color to the water.

Please a fine-mesh sieve over a bowl and strain the rhubarb juice—this should take about 30 minutes. Pressing the rhubarb in the sieve will make for cloudy syrup, so just let gravity to the job for you and take a break or get your canning pot ready while the juice drips through the sieve.

To can, fill your canning pot with your jars and cold water and bring to a boil. When it has reached a boil, turn the temperature down and simmer for 10 minutes or until you’re ready to fill the jars. Place the lids in a small saucepan and bring to a low simmer to soften the seal.

When the juice has strained, compost (or discard) the rhubarb solids and zest and place the juice back in the pot along with the juice of the orange (strained to remove pulp) and the sugar. Bring to a boil and simmer for 10-15 minutes until the syrup has thickened slightly.

Remove the jars from the canning pot. Fill with the syrup, leaving ½” headspace. Wipe rims, apply lids, and screw on bands. Process in a boiling water canner for 10 minutes (15 minutes for Spokane due to elevation).

When the time is up, pull the canning pot off of the heat and let sit for 5 minutes, then remove the jars and allow them to cool on a towel-lined countertop. Check seals and store in a cool, dark place.

To make soda:

Add approximately 2 tablespoons syrup to a glass of ice, top with club soda, stir, and enjoy. It really is surprising and refreshing.
 

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