Strawberry Rhubarb Gin Fizz Mocktail

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Three glasses of pink sparkling beverage are on a table. A wooden board holds lemon slices and a knife. Fresh strawberries, reminiscent of a rose latte's blush, are scattered around, with some in a wooden bowl. A vase with flowers is in the background.

Strawberry Rhubarb Gin Fizz Mocktail

Course: Mocktail

Cuisine: American, Canadian, North American

Keyword: gin fizz mocktail, gin mocktail, strawberry rhubarb gin fizz

Prep Time:10

Servings: servings

Calories: 157kcal

A perfect drink for spring and summer, strawberry rhubarb gin fizz mocktail is a refreshing, effervescent and zesty gin mocktail that would be at home at any backyard party, summer brunch or simple deck lounging session.

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Ingredients

Strawberry rhubarb simple syrup:

2 cups water
2 cups white sugar
4 cups chopped rhubarb fresh or frozen
2 cups chopped frozen strawberries

Strawberry rhubarb gin fizz:

1 ½ cups Gin alternative
1 ½ oz lemon juice Ice cubes
1 750 ml bottle alcohol-free sparkling pink wine
1 lemon
Rhubarb stalks, strawberries and lemon, for garnish sliced thinly

Instructions

Strawberry rhubarb simple syrup:

Place the water in a saucepan over medium heat and bring to a slow boil. Add the sugar and stir until dissolved. Add the rhubarb and strawberries and simmer for 3 to 5 minutes, stirring occasionally. Remove from the heat and let cool.
Strain into a sealed glass jar and store in the fridge for up to 2 weeks.

Strawberry rhubarb gin fizz:

To make gin fizz, combine the gin, simple syrup, and lemon juice in a pitcher filled about one-third with ice.
Pour in the sparkling and then add the lemon slices. Stir with a long-handled bar spoon and let cool for about
5 minutes before serving.
Garnish with rhubarb stalks, strawberries and lemon slices.

Expert Notes

Excerpted from The Prairie Table by Karlynn Johnston. Copyright © 2019 Karlynn Johnston. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

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