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Non-alcoholic cocktails on tray

Rhubarb & ginger no-gin fizz

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus 1 hr infusing
  • Easy
  • Serves 4

Toast the new year with this fabulous rhubarb and ginger no-gin fizz. Made with a flavourful, non-alcoholic botanical tipple, it's a perfect mocktail for celebrations

  • Gluten-free
  • Vegetarian
Nutrition: Per serving
HighlightNutrientUnit
kcal49
low infat0g
saturates0g
carbs12g
sugars12g
fibre0.3g
protein0.2g
salt0.06g
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Ingredients

  • 100g tinned rhubarb, drained, plus 2 tbsp rhubarb syrup from the tin
  • 2 tbsp caster sugar
  • 1 ball stem ginger, sliced
  • 4 tbsp non alcoholic rhubarb & ginger flavour gin
  • 1 lime, juiced
  • nosecco or alcohol-free sparking wine, chilled
  • 4 pieces crystallised ginger

Method

  • STEP 1

    Put the rhubarb, the rhubarb syrup, sugar, stem ginger and 1 tbsp water in a small pan and bring to a gentle simmer, breaking up the rhubarb with a back of a spoon. Remove from the heat and leave to infuse for 1 hr. Strain into a jug, pressing the rhubarb through to release all the juice. Discard the solids and leave to cool completely. Will keep, chilled, for up to two days.

  • STEP 2

    Put 1 tbsp of the prepared rhubarb ginger syrup into the bottom of four champagne flutes. Divide the lime juice between the glasses, about 1 tsp each. Add the non alcoholic rhubarb & ginger flavour gin to each glass and stir with a bar spoon or teaspoon. Top the flutes up with the chilled nosecco and put a piece of crystallised ginger onto the side of each glass to serve.

RECIPE TIPS

NO TINNED RHUBARB?
Use frozen or fresh rhubarb if you like, adding 2 tbsp water instead of the syrup from the tin. It may be sharper than the tinned, so add less lime juice if you prefer a sweeter drink.

Goes well with

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