My garden has rhubarb a plenty at the moment. They must enjoy this crazy rain/sun/rain/sun weather. I'm glad somebody does!
So here's the recipe - bloody easy if you ask me!
Rhubarb Fizz (courtesy of Good magazine)
1) Cut into small pieces about 8 stalks of Rhubarb (4 cups).
2) Cut up 1 lemon into small chunks
3) Place into a large bucket and add 1tsp white vinegar, 680g of sugar and 4½ litres of water.
4) Cover and leave for 48hrs
5) Strain and pour into bottles with screw top lids.
6) Leave for at least a week.
7) Refrigerate and then enjoy with ice in a tall glass!
NB: The recipe suggested using a bucket or plastic container with a sealed lid. Do you know how hard it is to find one of these? Anyway I improvised with a food covering/shower cap like thing. Please also note that the longer you leave your fizz the more fizzy it will get. Slowly loosen the cap each day to relieve the pressure in the bottle. Also be careful when opening - you could get a rhubarb shower instead!
A week later:
Wow! Not only is this drink naturally carbonated (definitely got a fizz to it) it tastes amazing! Kind of like a mixture between ginger beer and lemon cordial with a hint of rhubarb. Quite sweet so perhaps add lots of ice cubes to the glass. I tried it with a bit of vodka too - very palatable!
Final verdict: SUPER SIMPLE TO MAKE, TASTES GREAT!
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3 comments:
Warehouse sell nappy buckets which are basically white buckets with lids =)
http://www.thewarehouse.co.nz/red/catalog/product/Nappy-Bucket-White-20L?SKU=565887
Is that 680g ie 680ml of water? Just thinking it sounds very exact and hard to measure... presumably 700ml would do? Not that I'm thinking of having a go, no not at all! ;)
A xxx
Whoops - left out how much water! Will rectify immediately!
My local warehouse had lots of lids with no buckets :-(
Thanks for posting this recipe; in our part of Wellington the ony success we have is with rhubarb. We bottled it today - a week's waiting is a long time!
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