Rhubarb and Strawberry fizz

Rhubarb and Strawberry fizz

This recipe relies on a ferment of ginger and sugar water, called 'ginger bug', which is then added to whatever flavourings you choose - it can even be used on its own (with water and a little sugar) to make homemade ginger beer. The whole process will take around 10 - 12 days.

Prep time:

Cooking time:

Total time:

Serves: 1

For the 'ginger bug'

8cm stick of ginger

1tbsp unrefined sugar

2tbsp spring water

For the rhubarb & strawberry mix

1 punnet of strawberries

3 sticks of rhubarb

Sugar (to taste)

2l water

  1. The ginger bug takes around five days to make. Grate a 2cm peeled section of ginger into a small container. Add a teaspoon of sugar to 'feed' the ferment and submerge in a little water.
  2. Cover and leave for 24 hours.
  3. Repeat the process each day (adding ginger, sugar and water) until the mixture begins to bubble.
  4. Once it's ready, other ingredients can be added to make a (slightly) fizzy drink.
  5. Chop the strawberries and rhubarb and then simmer until soft in approx 2 litres of water.
  6. Leave to cool and then add the ginger bug. Cover with a muslin/tea towel and leave for around 5 days, checking the mixture daily.
  7. Strain and serve, adding more sugar or water if needed.

Photographs: David Merewether
Recipes Type: Special Occasions

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