Rhubarb & ginger no-gin fizz
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Rhubarb & ginger no-gin fizz

By Katie Hiscock

Made with a flavourful, non-alcoholic botanical tipple, it’s a perfect mocktail for celebrations

  • Prep:5 mins
    Cook:5 mins
    plus 1 hr infusing
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 49
  • fat 0g
  • saturates 0g
  • carbs 12g
  • sugars 0g
  • fibre 0.3g
  • protein 0.2g
  • salt 0.06g

Ingredients

  • 100g tinned rhubarb, drained, plus 2 tbsp rhubarb syrup from the tin
  • 2 tbsp caster sugar
  • 1 ball stem ginger, sliced
  • 4 tbsp ASDA Extra Special Non Alcoholic Rhubarb & Ginger Flavour Botanical Drink
  • 1 lime, juiced
  • nosecco or alcohol-free sparking wine, chilled
  • 4 pieces crystallised ginger

Tip

Shop the ASDA bundle offer for the rhubarb & ginger no-gin fizz at ASDA.
NO TINNED RHUBARB?
Use frozen or fresh rhubarb if you like, adding 2 tbsp water instead of the syrup from the tin. It may be sharper than the tinned, so add less lime juice if you prefer a sweeter drink.

Method

  1. 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.

  2. 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 ASDA Extra Special Non Alcoholic Rhubarb & Ginger Flavour Botanical Drink 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.

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