Best Rhubarb Ginger No Gin Fizz Recipes
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
RHUBARB GIN
Use seasonal rhubarb to make this G&T-with-a-difference, or top the finished gin with soda water for a refreshing and gloriously pink summertime drink
Provided by Diana Henry
Categories Cocktails, Drink
Time 10m
Yield makes 2 litres
Number Of Ingredients 3
Steps:
- Wash the rhubarb, trim the stalks and discard the base and any leaves. Cut the stalks into 3cm lengths. Put in a large jar with the sugar. Shake everything around, put the lid on and leave overnight. The sugar will draw the juice out of the rhubarb.
- After 24 hrs, add the gin, seal and shake everything around. Leave for about 4 weeks before drinking. You can strain the liquor off through a muslin-lined sieve and transfer to a bottle, but I often just leave the rhubarb and booze in the jar and ladle it into drinks that way. Over time the rhubarb and the gin go a much paler colour - this doesn't look as dramatic. The upside is you that have to get through it fairly quickly!
Nutrition Facts : Calories 63 calories, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar
RHUBARB FIZZ
Use bright-pink stemmed rhubarb to achieve the gorgeous blush colour in this rhubarb fizz cocktail, made with a blend of sparkling wine and gin
Provided by Miriam Nice
Categories Drink
Time 15m
Number Of Ingredients 8
Steps:
- First, make the cordial. Tip the sugar and 75ml water into a saucepan set over a medium heat. Bring to a simmer, then add the lemon zest and juice, rhubarb and ginger. Cook until the rhubarb starts to break down and collapse, about 5-10 mins. Pour into a heatproof jug through a fine mesh sieve and set aside to cool. (You will make enough cordial for two drinks.)
- Pour the gin into an ice-filled coupe glass, then stir in 50ml of the cordial. Top up with sparkling wine. Twist the strip of rhubarb around a finger to curl, if using, then drop into the drink to garnish.
Nutrition Facts : Calories 186 calories, Carbohydrate 21 grams carbohydrates, Sugar 21 grams sugar, Fiber 0.4 grams fiber, Protein 0.3 grams protein, Sodium 0.01 milligram of sodium
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.
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