Rhubarb & ginger no-gin fizz
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Serves 4
Easy
Prep: 5 mins
Cook: 5 mins
plus 1 hr infusing
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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
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Ingredients
Nutrition
Units:
MetricUS
-
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
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Nutrition: Per serving
-
kcal49
-
fat0g
low
-
saturates0g
-
carbs12g
-
sugars12g
-
fibre0.3g
-
protein0.2g
-
salt0.06g
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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.
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