Celebrate spring with this Rhubarb, Ginger & Lime Mocktail

We have all realised that when we drink less, we feel better—but that doesn’t mean we should settle for a boring glass of sparkling water with some lime!  It is still a treat to have something special to sip on, and this mocktail is the perfect way to celebrate the arrival of spring. This recipe was taken from the Nordic summer cookbook, available to buy here.

With its vibrant pink colour and refreshing zest, it’s incredibly pretty and a fantastic way to use up a glut of garden rhubarb.

Ingredients

For the Rhubarb Syrup:

• 700g Rhubarb (chopped into 2–3 cm pieces)
• 3 Star anise
• 1 Litre Water (4 cups)
• 175g Sugar

To Serve (Per Mocktail):

• 200ml Rhubarb syrup
• 100ml Alcohol-free ginger ale
• ½ Lime (juiced)
• Fresh mint or a lime wheel for garnish (optional) Or use the leftover star anise!

Method

1. Prepare the Rhubarb Base

Add the chopped rhubarb, water, and star anise to a large saucepan. Bring to a gentle simmer and cook for approximately 30 minutes until the rhubarb is completely soft and has released its flavour. I forgot the star anise but it still tasted great!

2. Strain and Sweeten

Strain the liquid through a fine sieve into a clean bowl.

Top Tip: Don't throw away the leftover rhubarb pulp! It is delicious stirred into yoghurt or served with a dollop of cream for dessert.

Return the pink juice to the pan and add the sugar. Stir over low heat until the sugar has fully dissolved.

3. Bottle and Chill

Once the syrup has cooled, pour it into a sterilised glass bottle and seal. This will keep beautifully in the fridge for a few weeks, making it an ideal "make-ahead" treat for busy weekends.

4. The Perfect Pour

To assemble your drink, add 200ml of the chilled rhubarb syrup to a glass. Top with 100ml of alcohol-free ginger ale and the juice of half a lime. Stir gently to combine and add an ice-cube.

Serving Suggestions

If you are hosting a crowd, this recipe scales up perfectly for a large jug. It’s a wonderful addition to an Easter Sunday lunch or any garden gathering this summer.

While it’s designed as a sophisticated mocktail, you can always add a "sneaky" measure of gin if you fancy transitioning it into a classic cocktail!

I’ve added sprigs of blossom to the glass tied up with a ribbon to make this extra pretty!