Category: Frosted Brews
Runestone Rhubarb Vanilla Fizz
Description
Sharp rhubarb and soft vanilla are locked together in a rosy fizz poured over a hoard of crushed ice.
Why You’ll Love This
- Sharp rhubarb and soft vanilla balance beautifully.
- A rosy fizz made for crushed ice.
- The cooked fruit can be reused at breakfast.
Prep Time
10 Minutes
Makes
2 goblets
Ingredients
- 250g rhubarb, sliced
- 90g sugar
- ½ tsp vanilla extract
- 1 tbsp lemon juice
- 350ml sparkling water
- Crushed ice
Method
- Simmer rhubarb, sugar and 150ml water for 12 minutes.
- Strain without pressing, then stir in vanilla and lemon and cool.
- Fill two glasses with crushed ice.
- Add rhubarb syrup and sparkling water, then stir lightly.
Alchemist’s Tip
Save the cooked rhubarb for breakfast bowls. A few strawberries can join the pan in season.
Serving & Storage
Chill the syrup completely before adding bubbles.
