You can’t but marvel at nature, especially whilst cooking fruits like the colourful rhubarb. It is always a joy to create impressive looking dishes and drinks all done with nature-powered colourings. I have rhubarb popping up in my garden, and I’m on my second harvest already, so I thought a little celebratory drink to mark the arrival of spring is in order!
Rhubarb and Ginger Gin Fizz
200 ml water
150g finely chopped rhubarb
1/2 vanilla bean, pod split and scraped
1 thumb of fresh ginger, finely chopped
100ml rhubarb syrup
150ml prosecco or other sparkling wine
a squirt of lemon juice
crushed ice to serve
4 sprigs of rosemary
To make the syrup:
Combine all the ingredients in a heavy-bottomed saucepan and bring to a boil. Lower the heat to a simmer and cook gently until the fruit is soft and the liquid has thickened slightly, about 20 minutes.
Pour and strain the liquid into a large bowl.
Pour the hot syrup into a sterilized glass bottle, cover or cork the bottle and refrigerate. The rhubarb syrup will keep for a week in the fridge.
Make the cocktails by mixing the gin, rhubarb syrup, and lemon juice in a jug or cocktail mixer. Divide the crushed ice between 4 glasses, pour in the mixture and top each glass with sparkling wine. Stir gently and garnish with rosemary sprigs. Serve immediately.
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