Strawberry Rhubarb Fizz Cocktail

Patio season is officially in effect here in Canada. The only thing that trumps patio season is summer fruit season. I decided to combine the two of them together to make the most incredible summer evening cocktail there is. As previously mentioned a number of times on this blog, I love gin. The more creative ways I can come up with to consume more, the better. But I realize it’s not for everyone. That’s the beauty of this cocktail. It can be made with or without alcohol. Simply omit the gin and pour this delicious strawberry rhubarb syrup over ice and top with sparkling water or soda, and you have yourself the most refreshing drink for when you are sitting out on the back deck or at our friend’s BBQ. The syrup can stay in your refrigerator for over 1 month. The vanilla pod gives this drink delicious warmth, with the strawberries and rhubarb adding a freshness that only comes from homegrown summer fruit. 

Combine strawberries, rhubarb, vanilla bean and lemon peel into a large saucepan.

Add sugar.

Add water.

Bring mixture to a boil and then reduce to a gentle simmer.

Simmer for 20 minutes, stirring occasionally.

Remove from heat and remove your vanilla bean pod.

Add the juice of half the lemon you used for the zest earlier.

Allow mixture to cool completely.

Once cool, pour through a mesh strainer into a large bowl.

Press solids through the mesh strainer with a spoon.

Let solids sit in the strainer for 45 minutes to 1 hour. They will eventually let out even more juice.

Pour juice into a sterilized glass jar if not using right away.

If kept refrigerated, this will last at least 1 month. Just give it a shake when you want to use it, as it will separate a little.

Note: Do not discard the pulp from the fruit!! It is delicious and I love stirring it into yogurt or using it as a topping for ice cream! 

When you are ready to make your delicious cocktail, add ice to the bottom of a rocks glass.

Add 2 tbsp of strawberry rhubarb syrup.

Add 1 oz of good quality gin.

Squeeze in about 1 tsp of lemon juice. Must be fresh!

Top with sparkling water or soda water.

I prefer plain sparkling water from my Sodastream.

So delicious and refreshing.

Perfect for a warm summer evening.

Enjoy!

Strawberry Rhubarb Fizz Cocktail

2016-07-03 18:32:14

Yields 6

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Prep Time

15 min

Cook Time

20 min

Total Time

35 min

Prep Time

15 min

Cook Time

20 min

Total Time

35 min

For the syrup

1. 1 pound strawberries, stems removed and halved
2. 1 pound rhubarb, chopped into 1/2-inch segments
3. 1 cup white sugar
4. 1 vanilla bean, cut lengthwise and seeds scraped
5. 1 cup water
6. 1 lemon, divided - peeled lengthwise into thin strips and juiced.

For the Cocktail

1. 1 oz. good quality gin
2. 3 ice cubes
3. 4 oz. sparkling water or club soda
4. 1 tsp freshly squeezed lemon juice

Instructions

1. Combine strawberries, rhubarb, vanilla bean and scrapings, and lemon peel into a large saucepan.
2. Add sugar and water.
3. Bring mixture to a boil and then reduce to a gentle simmer.
4. Simmer for 20 minutes, stirring occasionally.
5. Remove from heat and remove your vanilla bean pod.
6. Add the juice of half the lemon you used for the zest earlier.
7. Allow mixture to cool completely.
8. Once cool, pour through a mesh strainer into a large bowl.
9. Press solids through the mesh strainer with a spoon.
10. Let solids sit in the strainer for 45 minutes to 1 hour. They will eventually let out even more juice.
11. Pour juice into a sterilized glass jar if not using right away.
12. When you are ready to make your delicious cocktail, add ice to the bottom of a rocks glass.
13. Add 2 tbsp of strawberry rhubarb syrup.
14. Add 1 oz of good quality gin.
15. Squeeze in about 1 tsp of lemon juice. Must be fresh!
16. Top with sparkling water or soda water.
17. Enjoy!

Notes

1. Note: Do not discard the pulp from the fruit!! It is delicious and I love stirring it into yogurt or using it as a topping for ice cream!
2. If kept refrigerated, this will last at least 1 month. Just give it a shake when you want to use it, as it will separate a little.

By Claudia's Cookbook

Adapted from Smitten Kitchen

Adapted from Smitten Kitchen

Claudia's Cookbook http://www.claudiascookbook.com/