RHUBARB & GINGER NO-GIN FIZZ

Rhubarb & ginger no-gin fizz image

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

Ingredients

100g tinned rhubarb, drained, plus 2 tbsp rhubarb syrup from the tin
2 tbsp caster sugar
1 ball stem ginger, sliced
4 tbsp non alcoholic rhubarb & ginger flavour gin
1 lime, juiced
nosecco or alcohol-free sparking wine, chilled
4 pieces crystallised ginger

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