Ingredients
Rhubarb Puree
6 ounces rhubarb, chopped
1/4 cup sugar
juice of 1/2 of a lime
2 tablespoons water
Yogurt
1/2 cup full fat yogurt
1 tablespoon maple syrup
Method
Sources
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Cocktail technique manual — ice, shaking, stirring, carbonating
Canvas bag + mallet for hand-crushed ice — juleps, tiki drinks
Large 2-inch ice cubes — slow melting for spirits and cocktails
Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Cocktail technique manual — ice, shaking, stirring, carbonating
Canvas bag + mallet for hand-crushed ice — juleps, tiki drinks
Large 2-inch ice cubes — slow melting for spirits and cocktails
Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Combine ingredients in a saucepan over medium heat until rhubarb is falling apart and sugar is dissolved, about 10-15 minutes. Cool. Combine the rhubarb mixture and the yogurt and maple syrup in a food processor and blend until smooth. Pour into ice tray and cover with saran wrap. Push a toothpick into the center of each one and freeze. Dip in warm water to remove from molds easily.