Rhubarb Fizz

This is a great alternative to an alcoholic beverage when you still want something festive and a little bit special. Rather than being bubbly like soft drink, it has a beautiful, subtle fizz not unlike Lambrusco!


600g rhubarb

1 tbsp Herbies rose petals

600g sugar

½ lemon sliced

90 ml apple cider vinegar

Combine all ingredients with 3 ¾ litres of water in a large non-reactive pan or bowl, cover with a clean cloth and leave for 24 hours.

Strain through a sieve, then bottle.

Store at room temperature for about 5 days, checking each day for bubbles – the length of time it takes will depend on the temperature. Once you can see bubbles, transfer to the fridge.

Consume within 2 months. The sugar will continue to ferment and will eventually turn into alcohol.

Recipe adapted from The Agrarian Kitchen by Rodney Dunn.



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