Rhubarb Fizz Food
RHUBARB FIZZ
For a nonalcoholic version, combine four ounces rhubarb syrup with two ounces chilled seltzer.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes Cocktail Recipes
Time 5m
Yield Makes 6 drinks
Number Of Ingredients 6
Steps:
- Combine gin, syrup, and lemon juice in a pitcher and stir to combine. Divide among ice-filled glasses and top off each with 2 ounces wine. Stir gently and garnish with lemon rounds. Serve immediately.
RHUBARB & GINGER NO-GIN FIZZ
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
Provided by Katie Hiscock
Categories Drink
Time 10m
Number Of Ingredients 7
Steps:
- 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.
- 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.
Nutrition Facts : Calories 49 calories, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar, Fiber 0.3 grams fiber, Protein 0.2 grams protein, Sodium 0.06 milligram of sodium
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