Strawberry Rhubarb Cocktail

Recipe-Ingredients

Ingredients for 1 pacotizing® beaker

1 pacotizing® beaker = 10 portions

Rhubarb syrup:

500 g rhubarb
4 g vanilla bean
200 g sugar
400 g water

Strawberry-Rhubarb Cocktail:

300 g strawberries
350 g rhubarb syrup
0.5 g lime zest

Recipe preparation

Rhubarb syrup:

Cut rhubarb into small pieces and bring to a boil with water, sugar and vanilla, let steep for 10 min and strain. Squeeze rhubarb and collect juice, boil all ingredients together again and fill into a sterilized bottle.

Strawberry-Rhubarb Cocktail: 

(1) Mash strawberries slightly, pour into a pacotizing® beaker with rhubarb syrup and lime zest. 
(2) Close with lid and label. Freeze at -20 °C for at least 24 h. 
(3) If necessary, pacotize® 1 time without overpressure. 

TIP: Pour one portion into a glass, top with Prosecco and decorate with mint.