drinks summer

rhubarb raspberry fizz

Monday, April 29, 2013

rhubarb raspberry fizz

Instead of simmering the rhubarb and raspberries with honey, I’ve added the honey to the warm juice after it’s been cooked and strained. I found this gave it a more ‘clean’ honey taste. I thought 2 tablespoons was the perfect amount – it still left a little bit of tartness to the drink. Feel free to add more if you’d like it sweeter. If you want to make the juice ahead, remember that honey will firm up in the fridge, and you will have to gently reheat the mixture to loosen the honey. Sugar could be substituted, although I would include it in the simmering stage. A tablespoon or two of minced ginger would be lovely here, and strawberries or blueberries would make a nice substitution for the raspberries. A splash of bourbon is also excellent! I made this with both club soda and ginger ale, and liked it both ways.
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Rhubarb Raspberry Fizz

rhubarb raspberry fizz

Sarah Kieffer
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Ingredients

  • 12 ounces rhubarb chopped into 1 inch pieces
  • 4 ounces raspberries
  • 1 vanilla bean pod seeds scraped
  • 2 cups water
  • 8 tablespoons good honey more or less to taste, see note
  • Club soda ginger ale, or any other bubbly drink you think would be a good fit

Instructions

  • Place the rhubarb, raspberries, vanilla bean seeds and pod, and water in a sauce pan. Bring to a boil, and then let simmer for 30 minutes until rhubarb is tender. Place the mixture in a strainer over a large bowl and press on the rhubarb and raspberries until all the juice is released (you should have about 2 cups). Discard the pulp. Divide the warm mixture equally between 4 glasses and stir 2 tablespoons honey into each glass (more or less to taste), making sure honey is dissolved. Let cool, and then add equal amounts club soda or ginger ale to each glass (about 1/2 cup per glass). Top with ice, and serve.

Notes

I’ve added the honey to the warm juice after it’s been cooked and strained. I found this gave it a more ‘clean’ honey taste. I thought 2 tablespoons was the perfect amount – it still left a little bit of tartness to the drink. Feel free to add more if you’d like it sweeter. 
 If you want to make the juice ahead, remember that honey will firm up in the fridge, and you will have to gently reheat the mixture to loosen the honey. Sugar could be substituted, although I would include it in the simmering stage. A tablespoon or two of minced ginger would be lovely here, and strawberries or blueberries would make a nice substitution for the raspberries. A splash of bourbon is also excellent! I made this with both club soda and ginger ale, and liked it both ways.
 

 

 

  • Reply
    karla from color + spice
    Monday, June 10, 2013 at 5:27 pm

    absolutely love the color on these

  • Reply
    Kathryn
    Wednesday, May 1, 2013 at 6:33 am

    These are real beauties Sarah!

  • Reply
    vanillasugarblog
    Monday, April 29, 2013 at 6:48 pm

    drive by hello!
    had to tell you that I love your new look!

  • Reply
    Trisha @ Vignette
    Monday, April 29, 2013 at 6:26 pm

    These look so vibrant and fresh! I haven’t seen rhubarb used in a fizzy drink before – looks delightful! Must try for sure.

  • Reply
    Rachel @ Bakerita
    Monday, April 29, 2013 at 3:29 pm

    Wow, just found your blog and it is GORGEOUS! Your photos are stunning, and your recipes are incredible! This fizz looks so amazing, I’ll definitely have to try it when I need a refreshing summer drink. So excited to follow your blog.

  • Reply
    Christine
    Monday, April 29, 2013 at 12:37 pm

    Looks delish! I can’t wait to try it…although I will have to wait a while before I will get any raspberries from the garden…although the rhubarb is making its way up! Hooray spring is finally on its way.

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