Rhubarb & elderflower gin punch
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 60g golden caster sugar
- 200g rhubarb, roughly chopped, plus an extra stick to serve
- ½ lemon, juiced
- 200ml London Dry gin
- 50ml elderflower liqueur
- 50ml elderflower cordial
- 200ml prosecco
- 200ml soda water, chilled
To serve
- ice
- small bunch of mint, leaves picked
- ½ cucumber, cut into thin rounds
Method
- STEP 1
Tip the sugar and 75ml water into a saucepan over a medium heat. Heat gently until the sugar has dissolved, then stir in the chopped rhubarb. Simmer for 15 mins until the rhubarb is soft and falling apart. Leave to cool before passing through a fine sieve, using a ladle or the back of a spoon to extract as much liquid as possible.
- STEP 2
Peel the extra stick of rhubarb into strips using a vegetable peeler. To serve, tip some ice, the mint leaves and cucumber slices into a large punch bowl or jug, then pour over the rhubarb syrup, lemon juice, gin, elderflower liqueur, elderflower cordial, prosecco and soda water. Stir well.
