Sharbate Rivas (rhubarb Sherbet Drink) Recipe
Yield: 3 cupsRecipe by luhu.jp
Ingredients:
1 lbs: Rhubarb, fresh, trimmed,
2 1/2 cup: Water, up to 2 cups
, washed and cut into 1 inch 2 1/2 c Sugar
, pieces
Directions:
Combine the rhubarb and 1 cup of the water in a 2 to 3 quart
enameled or stainless steel saucepan. Bring to a boil over high
heat, reduce the heat to low, cover and simmer for 20 minutes. When
the rhubarb is soft, pour the entire contents of the pan into a fine
sieve set over a deep bowl and, with the back of a spoon, press out
all the juice before discarding the pulp.
Measure the juice, add enough water to make 2 cups and return it to
the pan. Add the sugar and bring to a boil over moderate heat,
stirring until the sugar dissolves. Increase the heat to high and
boil briskly, uncovered and undisturbed for 5 minutes, or until the
syrup reaches a temperature of 220 degrees (F) on a candy
thermometer. cool the syrup to room temperature.
For each serving pour
cup of the syrup into a tumbler. Stir in
cup of cold water, then fill the glass with crushed or shaved ice.
114 of 116
Source: Time Life Series: Middle Eastern Cooking, "circa 69"
MMed by: earl.cravens@salata.com
Submitted By EARL CRAVENS On 04-28-95
Source from luhu.jp
enameled or stainless steel saucepan. Bring to a boil over high
heat, reduce the heat to low, cover and simmer for 20 minutes. When
the rhubarb is soft, pour the entire contents of the pan into a fine
sieve set over a deep bowl and, with the back of a spoon, press out
all the juice before discarding the pulp.
Measure the juice, add enough water to make 2 cups and return it to
the pan. Add the sugar and bring to a boil over moderate heat,
stirring until the sugar dissolves. Increase the heat to high and
boil briskly, uncovered and undisturbed for 5 minutes, or until the
syrup reaches a temperature of 220 degrees (F) on a candy
thermometer. cool the syrup to room temperature.
For each serving pour
cup of the syrup into a tumbler. Stir in
cup of cold water, then fill the glass with crushed or shaved ice.
114 of 116
Source: Time Life Series: Middle Eastern Cooking, "circa 69"
MMed by: earl.cravens@salata.com
Submitted By EARL CRAVENS On 04-28-95
Source from luhu.jp