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Rhubarb Raspberry Gin Fizz
Author Lora Wiley-Lennartz
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2
ounces
gin
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Splash rhubarb raspberry syrup*
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pinch
of sugar
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Club soda
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fresh mint and raspberry for garnish
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Crush two or three mint leaves and place them in the bottom of the glass.
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Shake the gin, rhubarb raspberry syrup and sugar together and pour into the glass.
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Top off with club soda, swirl and garnish with mint leaves.
*Rhubarb raspberry syrup:Ingredients:
- 3 pounds of fresh rhubarb
- 3 cups of fresh raspberries
- 2 + 1/4 cups white granulated sugar
- 1/4 cup freshly squeezed lemon juice
Directions:
- Wash and dry the rhubarb. Trim off all the leaves and cut the stalks into small pieces. Wash the raspberries and pat dry.
- Place 8 + 1/2 cups of water in a large saucepan, add the white granulated sugar. Bring to a boil.
- Add the fresh rhubarb pieces and raspberries. Cook for 30 minutes or until the rhubarb has become completely soft.
- Strain the mixture through a cheesecloth back into the saucepan. Stir in the fresh lemon juice and cook for another 10-15 minutes.
- Remove from the heat and strain once more.
- Place a funnel into a clean 24-ounce bottle. Strain the hot liquid once more through a cheesecloth into the bottle.
- Seal the bottle and refrigerate.