Description
A refreshing and sophisticated non-alcoholic cocktail combining the sharpness of rhubarb and the warmth of ginger, balanced with lime juice and topped with sparkling nosecco for a delightful fizz.
Ingredients
Scale
Rhubarb Ginger Syrup
- 100g tinned rhubarb, drained
- 2 tbsp rhubarb syrup from the tin
- 2 tbsp caster sugar
- 1 ball stem ginger, sliced
- 1 tbsp water
Drink
- 4 tbsp ASDA Extra Special Non Alcoholic Rhubarb & Ginger Flavour Botanical Drink
- 1 lime, juiced
- Nosecco or alcohol-free sparkling wine, chilled
- 4 pieces crystallised ginger, for garnish
Instructions
- Prepare the Rhubarb Ginger Syrup: Place the drained rhubarb, rhubarb syrup from the tin, caster sugar, sliced stem ginger, and 1 tablespoon of water into a small pan. Gently simmer the mixture, breaking up the rhubarb with the back of a spoon to help release flavors. Once it begins to simmer gently, remove from heat and let the mixture infuse for 1 hour to deepen the flavor.
- Strain the Syrup: After the infusion, strain the mixture into a jug, pressing the rhubarb pulp to extract all the juice. Discard the solids. Allow the syrup to cool completely. This syrup can be stored chilled for up to two days.
- Assemble the Drink: Add 1 tablespoon of the prepared rhubarb ginger syrup into the base of each of the four champagne flutes.
- Add Lime Juice: Divide the lime juice evenly among the glasses, approximately 1 teaspoon per flute, to add a fresh citrus kick.
- Mix Botanical Drink: Pour 1 tablespoon of the ASDA Extra Special Non Alcoholic Rhubarb & Ginger Flavour Botanical Drink into each glass. Stir gently with a bar spoon or teaspoon to combine all the ingredients well.
- Top with Nosecco: Fill up each flute with chilled nosecco or alcohol-free sparkling wine to add effervescence and a celebratory feel to the drink.
- Garnish and Serve: Place one piece of crystallised ginger on the rim of each glass as an attractive garnish and for an additional burst of ginger flavor. Serve immediately to enjoy the fizz at its best.
Notes
- If you don’t have tinned rhubarb, fresh or frozen rhubarb can be used; however, add 2 tablespoons water instead of rhubarb syrup and adjust lime juice to taste as fresh rhubarb is sharper.
- The prepared rhubarb ginger syrup can be kept chilled for up to two days, allowing you to make the base in advance.
- Use chilled nosecco or any quality alcohol-free sparkling wine for best fizz and flavor balance.
- Stir gently to preserve carbonation in sparkling wine and maintain a pleasant fizz.
- The crystallised ginger garnish complements and enhances the ginger flavor in the drink.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Beverage
- Method: Stovetop
- Cuisine: British
Keywords: rhubarb, ginger, no-gin fizz, non-alcoholic cocktail, mocktail, sparkling drink, summer drink, festive beverage
