The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

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.

You'll need

800 gm rhubarb, chopped 800 gm white sugar 125 ml (½ cup) apple cider vinegar 1 lemon, sliced 2 handfuls unsprayed rose petals

Method

  • 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.

GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

Featured in

Nov 2013

You might also like...

Alistair’s secret barbecue sauce

recipes

Poached eggs with creamed corn and green chilli relish

Egg, spinach, rocket and feta breakfast tart

recipes

Grilled peaches with sherry and apricot-delight ice-cream

Lemon and raspberry iced tea

recipes

Ginger beer with lime

Pineapple-jerked pork neck with crushed pineapple relish and black bean and rice salad

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×