Red Rhubarb Purée Gin Fizz

Use Purée Red Rhubarb, Frozen, Boiron (1kg) to make this recipe. Red rhubarb purée gives a Gin Fizz vivid colour and natural sharpness. Turn it into a light syrup first, then shake with gin and lemon before adding soda in the glass.

At a glance

• Yield: 2
• Preparation: 10 minutes
• Cooking: 5 minutes
• Chilling or freezing: 1 hour

Purée Red Rhubarb, Frozen — Boiron (1kg)

£22.78

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Ingredients

• 140g red rhubarb purée, thawed
• 70g caster sugar
• 40ml water
• 100ml gin
• 30ml lemon juice
• 150ml chilled soda water
• Ice

Method

1. Warm rhubarb purée, sugar and water until the sugar dissolves. Cool and chill.
2. Add 100ml rhubarb syrup, gin and lemon juice to an ice-filled shaker.
3. Shake for 12 seconds and strain into two ice-filled highball glasses.
4. Top with soda water and stir once. Reserve extra syrup for another drink.

Why this recipe works

Pre-dissolving sugar creates a smooth fruit base and prevents gritty sweetness. Soda is added last to preserve carbonation and lighten the concentrated rhubarb.

Practical tips and variations

• Taste the purée before committing to all the sugar.
• For an alcohol-free version, replace gin with cold juniper tea or a botanical spirit.
• Keep every ingredient cold to limit dilution.

Serving and storage

Refrigerate the rhubarb syrup for up to five days. Add gin, ice and soda only when serving.

Frequently asked questions

Can I make the syrup ahead?

Yes. It keeps covered in the fridge for up to five days.

Why is my drink too sharp?

Add a little more syrup or soda, tasting after each addition.

Does the main recipe contain alcohol?

Yes. Use the botanical zero-alcohol variation if preferred.