Sparkling Rhubarb Ginger

Description of this recipe

This Rhubarb Ginger Sparkler is a delightful and refreshing non-alcoholic cocktail perfect for any occasion. It combines the tartness of rhubarb with the warmth of ginger and the effervescence of alcohol-free sparkling wine, creating a sophisticated and flavorful drink that everyone can enjoy. Whether you’re celebrating a special event, hosting a brunch, or simply looking for a sophisticated alternative to alcoholic beverages, this recipe is sure to impress.

Why you will love this recipe

You’ll love this Rhubarb Ginger Sparkler because it’s incredibly easy to make, bursting with complex flavors, and visually stunning. The homemade rhubarb ginger syrup adds a unique depth of flavor, while the lime juice provides a refreshing zing. The combination of sweet, tart, and spicy notes is perfectly balanced, making it a crowd-pleaser. Plus, it’s a great way to showcase seasonal rhubarb and enjoy a festive drink without the alcohol. It’s adaptable too – swap the rhubarb syrup for other fruit purees, and the non-alcoholic sparkling wine for sparkling water for a lighter drink.

Introduction

In the realm of mocktails, the Rhubarb Ginger Sparkler reigns supreme. This elegant concoction elevates the non-alcoholic drinking experience from a mere afterthought to a central part of any gathering. Gone are the days of sugary sweet, one-dimensional mocktails. This sparkler offers a layered flavor profile, sophisticated presentation, and a customizable experience that will leave your guests impressed and refreshed.

The star of the show is the homemade rhubarb ginger syrup. By gently simmering rhubarb with ginger, sugar, and a touch of water, you unlock the vibrant, tart, and subtly spicy essence of these ingredients. The infusion period allows the flavors to meld and deepen, resulting in a syrup that’s far more complex and nuanced than anything you can find in a store. This syrup becomes the base for our sparkler, providing a foundation of flavor that’s both intriguing and delicious.

Next comes the bright, zesty kick of fresh lime juice. The lime’s acidity cuts through the sweetness of the rhubarb and ginger, creating a perfectly balanced profile that awakens the palate. A splash of non-alcoholic rhubarb and ginger botanical drink enhances the depth and aromatic complexity of the overall beverage.

Finally, the chilled non-alcoholic sparkling wine adds the celebratory fizz and a touch of elegance. Choose a good quality nosecco or alcohol-free sparkling wine that complements the other flavors. The bubbles dance on the tongue, adding a playful texture that enhances the overall drinking experience.

Garnished with a piece of crystallized ginger, this Rhubarb Ginger Sparkler is a feast for the eyes as well as the taste buds. The candied ginger adds a touch of sweetness and a hint of warmth, perfectly complementing the other flavors in the drink. It’s the perfect finishing touch that elevates this mocktail to a truly special occasion beverage.

Ingredients:

100g tinned rhubarb, drained, plus 2 tbsp rhubarb syrup from the tin (or use fresh/frozen)
2 tbsp caster sugar
1 ball stem ginger, sliced
4 tbsp ASDA Extra Special Non Alcoholic Rhubarb & Ginger Flavour Botanical Drink (or similar)
1 lime, juiced
Nosecco or alcohol-free sparkling wine, chilled
4 pieces crystallized ginger

Preparation:

Step 1: Prepare the Rhubarb Ginger Syrup

In a small to medium-sized saucepan, combine the drained tinned rhubarb (or an equivalent amount of fresh or frozen rhubarb, chopped), 2 tablespoons of rhubarb syrup from the tin (or 2 tablespoons of water if using fresh or frozen rhubarb), 2 tablespoons of caster sugar, and the sliced stem ginger. This foundational step is where the magic truly begins. The rhubarb, with its unique tartness, pairs beautifully with the gentle warmth of stem ginger and the sweetness of caster sugar. The addition of rhubarb syrup (or water, in its absence) helps to create the necessary liquid base for the simmering process.

Step 2: Simmer and Infuse

Place the saucepan over medium-low heat and bring the mixture to a gentle simmer. As the mixture heats, use the back of a spoon to gently break up the rhubarb, releasing its juices and allowing the flavors to meld. Ensure that the mixture doesn’t boil vigorously, as this can affect the texture and flavor of the resulting syrup. Continue to simmer gently for approximately 10-15 minutes, or until the rhubarb is softened and the sugar has completely dissolved. Once the rhubarb is softened, remove the saucepan from the heat and allow the mixture to infuse for at least 1 hour, or even longer for a more intense flavor. The infusion process is crucial as it allows the rhubarb and ginger to fully release their flavors, resulting in a syrup that is both complex and nuanced.

Step 3: Strain the Syrup

After the infusion period, strain the mixture through a fine-mesh sieve or a cheesecloth-lined colander into a jug. Press the rhubarb solids firmly with the back of a spoon to extract as much juice as possible. Discard the solids once you have extracted all the liquid. This step is essential to create a smooth and clear syrup that is free from any unwanted pulp or sediment. The resulting syrup should be a vibrant pink color with a delicate aroma of rhubarb and ginger.

Step 4: Cool and Chill

Allow the strained rhubarb ginger syrup to cool completely at room temperature. Once cooled, transfer it to an airtight container and store it in the refrigerator. The syrup will keep, chilled, for up to two days. Cooling the syrup properly is essential for maintaining its quality and flavor.

Step 5: Assemble the Sparkler

When ready to serve, put 1 tablespoon of the prepared rhubarb ginger syrup into the bottom of each of four champagne flutes. Divide the juice of one lime between the glasses, approximately 1 teaspoon each. Add 1 tablespoon of the ASDA Extra Special Non Alcoholic Rhubarb & Ginger Flavour Botanical Drink (or a similar beverage) to each glass and stir gently with a bar spoon or teaspoon. Top the flutes up with the chilled nosecco or alcohol-free sparkling wine. Garnish each glass with a piece of crystallized ginger on the rim. Serving this mocktail in champagne flutes elevates the experience, making it feel extra special. The crystallized ginger garnish adds a touch of sweetness and visual appeal, completing the presentation.

COOKING Rating:

Easy

Serving Suggestions:

Serve chilled in champagne flutes or coupe glasses.
Perfect for brunch, parties, or any special occasion.
Pairs well with light appetizers, finger foods, or desserts.
Garnish with fresh mint sprigs or edible flowers for added visual appeal.
Serve as a welcome drink at gatherings.

Tips:

Adjust the amount of rhubarb ginger syrup and lime juice to your taste.
For a sweeter drink, add a touch more syrup. For a tarter drink, add more lime juice.
Use a good quality non-alcoholic sparkling wine for the best flavor.
Make the rhubarb ginger syrup ahead of time and store it in the refrigerator for convenience.
If you don’t have crystallized ginger, use a small slice of fresh ginger or a twist of lime for garnish.
For a pinker drink, add a few drops of red food coloring to the syrup.
Be sure to use chilled sparkling wine for the best results.
You can use frozen rhubarb if fresh is not available. Thaw it completely before using.

Prep Time:

15 minutes

Cook Time:

15 minutes

Total Time:

1 hour 30 minutes (includes infusing and cooling time)

Nutritional Information:

(Note: This is an estimate and can vary based on specific ingredients used.)

Calories:

Approximately 80-100 per serving

Protein:

Less than 1g per serving

Sodium:

Varies depending on the sparkling wine and botanical drink used, but generally low.

Conclusion

The Rhubarb Ginger Sparkler is more than just a mocktail; it’s an experience. From the vibrant flavors of homemade rhubarb ginger syrup to the celebratory fizz of non-alcoholic sparkling wine, this drink is designed to delight and impress. Whether you’re hosting a sophisticated gathering or simply looking for a refreshing alternative to alcoholic beverages, this recipe is sure to become a favorite. So gather your ingredients, follow these simple steps, and prepare to raise a glass to a truly exceptional non-alcoholic creation. The perfect symphony of sweet, tart, and bubbly is awaiting.

Questions and Answers:

Question 1: Can I make the rhubarb ginger syrup ahead of time?

Answer: Absolutely! In fact, making the rhubarb ginger syrup ahead of time is highly recommended. The flavors actually develop and intensify as the syrup sits in the refrigerator. You can prepare the syrup up to two days in advance and store it in an airtight container in the refrigerator. This will save you time and effort when you’re ready to assemble the sparklers. When you are ready to assemble the drinks, make sure the syrup is chilled and ready to go.

Question 2: I don’t have tinned rhubarb. Can I use fresh or frozen rhubarb instead?

Answer: Yes, you can absolutely use fresh or frozen rhubarb! If you’re using fresh rhubarb, simply chop it into small pieces before simmering it with the other ingredients. If you’re using frozen rhubarb, thaw it completely before use. When using fresh or frozen, substitute the 2 tablespoons of rhubarb syrup from the tin with 2 tablespoons of water. Keep in mind that fresh or frozen rhubarb may be a bit more tart than tinned rhubarb, so you might want to adjust the amount of lime juice accordingly, adding less if you prefer a sweeter drink. It’s always a good idea to taste and adjust the flavors to your liking.

Question 3: What if I can’t find ASDA Extra Special Non Alcoholic Rhubarb & Ginger Flavour Botanical Drink? Is there a suitable substitute?

Answer: While the ASDA botanical drink adds a unique dimension to the sparkler, you can certainly use a substitute. Look for other non-alcoholic rhubarb and ginger-flavored beverages. Ginger ale is also a great substitute. You could even create your own infusion by steeping a small piece of fresh ginger in hot water for a few minutes, then cooling the water and using it as a mixer. Alternatively, you can add a few drops of rhubarb bitters (non-alcoholic, if desired) to enhance the rhubarb flavor. The key is to find a beverage that complements the rhubarb and ginger notes and adds a bit of complexity to the drink.

Question 4: Can I make a larger batch of the Rhubarb Ginger Sparkler for a party?

Answer: Definitely! This recipe is easily scalable to accommodate larger gatherings. To make a larger batch, simply increase the ingredients proportionally. For example, if you’re making it for eight people, double all the ingredients. Prepare the rhubarb ginger syrup in a larger saucepan, and then strain it into a pitcher. When you’re ready to serve, combine the syrup, lime juice, and botanical drink in a large punch bowl, then top it off with the chilled non-alcoholic sparkling wine just before serving to maintain the fizz. Garnish with crystallized ginger slices and fresh mint sprigs for an elegant presentation.

Question 5: I don’t have champagne flutes. What other types of glasses can I use?

Answer: While champagne flutes are ideal for showcasing the bubbles and elegance of the sparkler, you can certainly use other types of glasses if you don’t have them on hand. Coupe glasses are a stylish alternative that also highlights the effervescence. Highball glasses or wine glasses can also work well. Just make sure the glasses are chilled to keep the drink cold and refreshing. The most important thing is to choose a glass that you enjoy drinking from and that enhances the overall presentation of the sparkler. A pretty glass definitely adds to the experience!