- 50g caster sugar
- 2 large sticks rhubarb, chopped
Botanically, rhubarb is a vegetable (it's related to sorrel and dock) but its thick, fleshy…
- 1 orange, zest pared into strips
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 1 small star anise
Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…
- 50ml lemon juice
- 100ml rosé wine
- soda water
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.)
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.
Makes 200ml rhubarb syrupThis 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 orangeOnce you’ve zested the orange, eat it or keep it in the fridge for up to one week.