Rhubarb and strawberry fizz

Rhubarb and strawberry fizz

By
From
Real Food by Mike
Makes
1.8 litres
Photographer
Alan Benson

This is such a refreshing drink and probably one of the quicker fermented drinks to make. Once you get to know the recipe, the flavour combinations and adjustments are endless. Try replacing the mint with basil as your first experiment. For a cheeky aperitif, add a nip of vodka or gin to get the party started.

Ingredients

Quantity Ingredient
200g rhubarb, sliced
20g sugar
1 granny smith apple, grated
125g strawberries, sliced
1/2 bunch mint, leaves picked and roughly chopped
1/2 vanilla bean, seeds scraped
1/2 lemon, sliced
1/2 orange, sliced
1.5 litres sparkling mineral water

Method

  1. Toss the rhubarb and sugar together in a bowl and leave for 1 hour to allow all the lovely rhubarb juices to seep out.
  2. Combine all the remaining ingredients, except the mineral water, in a bowl. Add the rhubarb before setting the mixture aside at room temperature, covered, overnight.
  3. The next day, strain the mixture through muslin (cheesecloth). Divide between six glasses and top up with mineral water. Serve chilled.

Medicinal Benefit

  • This drink is full of the vitamins B, B1 (thiamine), B2 (riboflavin) and B3 (niacin), which help convert food into energy and help in the production of red blood cells. It is also high in B5, B6 and B7, which also assist in the production of red blood cells as well as in lowering the homocysteine levels in the blood – if these get too high, they can contribute to heart disease and stroke.
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