Rhubarb and rose fizz

"Our neighbour Gwen gave me this recipe for rhubarb fizz, but the rose is my touch: the rose petals should be from the most fragrant rose you can find and, of course, free of chemical sprays," writes Dunn. "The petals and rhubarb are muddled together and left to infuse overnight for maximum flavour. This refreshing drink is always a big hit, and it works well as a non-alcoholic "Champagne". Depending on the rhubarb used, the fizz may have an attractive pale-pink hue." This recipe makes about 5 litres.

  • 800 gm rhubarb, chopped
  • 800 gm white sugar
  • 125 ml (½ cup) apple cider vinegar
  • 1 lemon, sliced
  • 2 handfuls unsprayed rose petals
01   Combine all ingredients with 5 litres water in a large non-reactive pan or stockpot, cover with a clean tea towel or cloth and leave at room temperature for 24 hours.
02   Strain through a sieve, then bottle. Using clean plastic bottles will ensure there are no unexpected explosions, but I prefer crown-sealed glass bottles for presentation.
03   Store in a warm room for 5 days, checking each day for signs of fermentation – the length of time this takes will depend on the temperature. Once you see bubbles in the bottles, transfer them to the fridge to stop the fermentation. Use within 2 months. Keep in mind that the excess sugar will continue to ferment slowly, even at low temperatures, and will eventually turn into alcohol.
Note This recipe is from The Agrarian Kitchen ($59.99, hbk) by Rodney Dunn, published by Lantern, and reproduced with minor GT style changes.

Topics:

SPRING, MODERN AUSTRALIAN, DRINK, RHUBARB, LEMONS, CHEFS' RECIPES

Recipe:

RODNEY DUNN

Photography:

LUKE BURGESS

Styling:

LUKE BURGESS , RODNEY DUNN

FEATURED IN

Nov 2013

Nov 2013

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