Non-Alcoholic Rhubarb & Ginger Fizz

Name: Non-Alcoholic Rhubarb & Ginger Fizz
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4
Ingredients: 100 g tinned rhubarb drained, plus 2 tbsp rhubarb syrup from the tin; 1 ball stem ginger, sliced; 1 lime, juiced; 2 tbsp caster sugar; 4 tbsp non-alcoholic rhubarb and ginger gin; 750 ml alcohol-free sparkling wine, chilled; 4 pieces crystallised ginger

A sophisticated and refreshing mocktail that perfectly balances tart rhubarb with warming ginger spice. This elegant, alcohol-free fizz is the ideal choice for celebrations or a stylish evening at home.

Servings4 Portions

Prep Time5 Mins

Cook Time5 Mins

Difficulty

Easy

Ingredients

tinned rhubarb drained, plus 2 tbsp rhubarb syrup from the tin
100 g
stem ginger, sliced
1 ball
lime, juiced
1
caster sugar
2 tbsp
non-alcoholic rhubarb and ginger gin
4 tbsp
alcohol-free sparkling wine, chilled
750 ml
crystallised ginger
4 pieces

Step-by-Step Instructions

In a small saucepan, combine the tinned rhubarb, 2 tablespoons of its syrup, caster sugar, sliced stem ginger, and 1 tablespoon of water. Bring the mixture to a gentle simmer over low heat, using the back of a spoon to break up the rhubarb pieces as they soften.

Remove the pan from the heat and let the mixture infuse for at least 1 hour to develop the flavors. Strain the liquid through a fine-mesh sieve into a jug, pressing firmly on the rhubarb to extract all the juice. Discard the solids and allow the syrup to cool completely. This syrup can be stored in the refrigerator for up to two days.

To assemble the drinks, pour 1 tablespoon of the cooled rhubarb-ginger syrup into the bottom of four champagne flutes. Divide the lime juice and the non-alcoholic rhubarb and ginger gin equally among the glasses, then stir gently with a bar spoon or long teaspoon.

Top up each glass with the chilled alcohol-free sparkling wine. Garnish the side of each flute with a piece of crystallised ginger and serve immediately.

Chef's Tips

For a more intense ginger flavor, add a teaspoon of the syrup from the stem ginger jar to the infusion. If you don't have non-alcoholic gin, you can substitute it with a splash of premium tonic water for a similar botanical profile.