Rhubarb and ginger no-gin fizz recipe | Good Food

Non-alcoholic cocktails on tray

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

Method

step 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.
step 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 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.