Rhubarb spritz
- Miriam Nice
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Serves 2
Easy
Prep: 5 mins
Cook: 5 mins - 6 mins
A star rating of 1 out of 5.1 ratingRate
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Try this lovely low alcohol rhubarb spritz. A spritz would normally contain gin, but the sharp lemon and aromatic star anise mean you won’t miss it
Gluten-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
50g caster sugar
-
2 large sticks rhubarb
chopped
-
1 orange
zest pared into strips
-
1 small star anise
-
50ml lemon juice
-
100ml rosé wine
-
soda water
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Nutrition: Per serving
- kcal82
- fat0g
- saturates0g
- carbs11g
- sugars11g
- fibre0.5g
- protein0g
- salt0.02g
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Method
-
step 1
Put the caster sugar, rhubarb, orange and star anise in a pan with the water. Bring to a simmer and cook gently for 5-6 mins, or until the rhubarb is soft and the sugar has dissolved. Remove from the heat, leave to cool and strain into a jug. (See tip below.)
-
step 2
Pour 100ml of the syrup into a mixing glass or a jug with the lemon juice, rosé and ice. Stir well until the mixture has chilled, then strain into two wine glasses over ice. Top up with soda water, taste and add a dash more syrup, if you like. Garnish each with a peeled rhubarb ribbon.
RECIPE TIPS
MAKES 200ML RHUBARB SYRUP
This recipe will make 200ml rhubarb syrup, so use it to make another round of cocktails, or store it in the fridge for up to 24 hrs. It’s great on its own with tonic water.
ZESTING THE ORANGE
Once you’ve zested the orange, eat it or keep it in the fridge for up to one week.
Recipe from Good Food magazine, April 2020
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