Rhubarb Ginger Injection

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   For the syrup clean, wash and cut rhubarb into pieces. Peel the ginger and cut into thin slices. Put both in a saucepan with 200 ml water and sugar and bring to the boil. Simmer over medium heat for 5-8 minutes until the rhubarb is soft.

2. 2

   Remove from heat and leave to soak for about 30 minutes. Pass through a fine sieve, collecting the syrup and pouring it into a hot rinsed sealable bottle (approx. 300 ml). Let the rhubarb syrup cool down.

3. 3

   For the spray, put 3-4 tablespoons of syrup and some crushed ice into each glass. Top up with prosecco and serve immediately. The rest of the syrup can be kept sealed in the refrigerator for about 2 weeks.