rhubeena

yes, i’m still workin’ on preserving all that rhubarb

this is a new one for me and i’m quite excited about it. i was inspired by these ladies over here, and this one here too!

the very cool thing is that ‘beenas can be made all summer with each new fruit as it bursts into season. that means by the end of the summer you can have a tidy little ‘beena selection tucked away in your larder. and throughout the year, whenever the spirit moves you, you can enjoy the tastes of summer! simply dilute to taste with spring or sparkling water.

…that’s assuming of course that you have any left after all of the insane-in-the-membrane cocktail parties you’ll be throwing all summer once you are moved to put a little spirit in the mix. simply dilute spirits to taste with rhubeena.

know what i’m sayin?

they appear to have sealed just fine, but sometimes with too much headspace the keeping time is cut short because not all the air has been expelled.

you know what that means?

…to be on the safe side i better cocktail it up!

pronto!

:)

summer 2011 update:
i cut it down to 2 cups of sugar per quart and found the sweet/sour balance more to my taste.

lavender syrup