Rhubarb & elderflower gin punch
- Ailsa Burt
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Serves 4
Easy
Prep: 15 mins
Cook: 20 mins
0 reviews
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Treat party guests to this pretty pink-hued punch with rhubarb & elderflower gin. It's quick to make and can be easily scaled up for more guests
Gluten-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
60g golden caster sugar
-
200g rhubarb
roughly chopped, plus an extra stick to serve
-
½ lemon
juiced
-
200ml London Dry gin
-
50ml elderflower liqueur
-
50ml elderflower cordial
-
200ml prosecco
-
200ml soda water
chilled
To serve
-
ice
-
small bunch of mint
leaves picked
-
½ cucumber
cut into thin rounds
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Nutrition: Per serving
- kcal265
- fat0g
- saturates0g
- carbs23g
- sugars23g
- fibre0.4g
- protein0.3g
- salt0.04g
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Method
-
step 1
Tip the sugar and 75ml water into a saucepan over a medium heat. Heat gently until the sugar has dissolved, then stir in the chopped rhubarb. Simmer for 15 mins until the rhubarb is soft and falling apart. Leave to cool before passing through a fine sieve, using a ladle or the back of a spoon to extract as much liquid as possible.
-
step 2
Peel the extra stick of rhubarb into strips using a vegetable peeler. To serve, tip some ice, the mint leaves and cucumber slices into a large punch bowl or jug, then pour over the rhubarb syrup, lemon juice, gin, elderflower liqueur, elderflower cordial, prosecco and soda water. Stir well.
Recipe from Good Food magazine, May 2023
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