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Sharbate Rivas (Rhubarb Sherbet Drink) - Iran

1 pound fresh rhubarb; cut into 1" pieces
2 cups water
2 1/2 cups sugar

Combine the rhubarb and 1 cup of the water in 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 of
the juice before discarding the pulp. Measure the juice, add enough
water to make two 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 on a candy thermometer. Cool the syrup to room
temperature. For each serving pour 1/2 cup of the syrup into a
tumbler. Stir in 1/2 cup of cold water, then fill the glass with
crushed or shaved ice.

Makes 3 cups of syrup.


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