Supergolden Bakes · by Lucy Parissi | Supergolden Bakes★ 5.0 (1)
Cocktail Friday: Rhubarb Blush Sour and Rhubarb syrup
NUTRITION · PER SERVING25M COOK
CAL 42%·PRO 12%
CARBS 177G83% OF CAL
8G FIBER0G ADDED0G INTRINSIC22G OTHER146G TOTAL SUGAR
FAT 1G1% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A pink cocktail made with rhubarb syrup, gin, elderflower syrup, and fresh lemon, topped with foam and rose petals. Floral and tart.
drinkdairy freegluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 1- 450 g (1 pound) fresh rhubarb (chopped)
- 100 g (½ cup) sugar
- 125 ml (½ cup) water
- 60 ml (¼ cup) gin
- 2 tbsp rhubarb syrup
- 2 tbsp fresh lemon juice (or more to taste)
- 2 tbsp St Germain Elderflower Syrup
- 1 tbsp egg white
- edible rose petal to garnish (optional)
At a glance
PER SERVING · TIME 25M
CAL 42%·PRO 12%
CARBS 177G83% OF CAL
8G FIBER0G ADDED0G INTRINSIC22G OTHER146G TOTAL SUGAR
FAT 1G1% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 20m
- Sodium
- 50mg
- Total sugar
- 146g
- Added sugar
- ≥100g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1358mg
- Calcium
- 398mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 50MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.