Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Rhubarb and rose gin fizz
- Preparation and cooking time
- Total time
- Easy
- Makes 1
Ingredients
- 60ml Hendrick’s gin
- 15ml lemon juice
- 15ml lime juice
- 20ml rhubarb syrup
- 5ml grenadine
- 1-2 drops rose water
- 25ml double cream
- 1 egg white
- to top up soda
- to serve dried rose petals
RHUBARB SYRUP
- 250g rhubarb
- 250g caster sugar
Method
- STEP 1
Heat the oven to 200C/fan 180C/gas 6. For the syrup, put the rhubarb and the sugar in a baking dish with 250ml water and roast for 30 minutes, then strain and cool.
- STEP 2
Put all of the ingredients except the soda and rose petals into a cocktail shaker without ice and shake hard (this is called dry shaking). Open the shaker, fill with ice and shake again, very hard, for as long as you can but at least a few minutes. Strain into a chilled glass and top with the soda. Carefully garnish with a few rose petals, to serve.
