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Rhubarb Mint Mocktail

Mint and rhubarb are some of the first edibles to come up in the spring - so celebrate this warmer weather with a lively combination in a refreshing and colourful drink. This mocktail (can be a cocktail if you add a splash of rum/gin/vodka) is easy to prep, and is sure to delight people of all ages. This recipe is adapted from Canadian Living in their June 2008 issue.

Course Drinks
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

Rhubarb Syrup

  • 2 cups chopped rhubarb
  • 1/2 cup water
  • 1/2 cup sugar
  • 1/4 tsp lime zest optional

Rhubarb Mint Mocktail

  • 10 mint leaves
  • 1/4 cup rhubarb syrup see recipe above
  • 1 Tbsp freshly squeezed lime
  • ice cubes
  • sparkling water or ginger ale

Instructions

Rhubarb Syrup

  1. Place water, sugar, and rhubarb in a pot on medium heat, and bring to a simmer.

  2. Once rhubarb is fully cooked (about 20-25 minutes) remove from heat and strain through a fine mesh sieve.

  3. Allow to cool, and store in an airtight container/mason jar in the fridge for up to two weeks.

Rhubarb Mint Mocktail

  1. In a cocktail shaker (or a mason jar) shake mint leaves with ice cubes until muddled and fragrant.

  2. Add rhubarb syrup and lime juice. Shake.

  3. Divide between 2-3 glasses and top up with sparkling water or ginger ale and ice if desired.

  4. Garnish with a lime wedge and fresh mint leaf.

Recipe Notes

Don't toss the stewed rhubarb you strained to make the syrup! It is absolutely perfect with an unsweetened tangy yogurt for a simple dessert or breakfast.