There's talk of a Prosecco shortage this summer, but so far I haven't seen any evidence of it. Maybe it will happen when summer does eventually arrive, but hopefully not, as I quite like my weekend tipple.
There are so many ways to drink Prosecco; as it comes, with a drizzle of Chambord raspberry liquor or Creme de Cassis blackcurrant liquor, or even in a sparkling white sangria, which we enjoyed on a recent holiday in Majorca last month.
Last week I had a few sticks of rhubarb, and rather than making my usual pie or crumble I decided to make a rhubarb vodka syrup to use in a cocktail.
Rhubarb Vodka Syrup - makes approx 300ml
3-4 sticks of rhubarb
200g caster sugar
- cut the rhubarb into 1" pieces & add to a large saucepan and cover with cold water
- bring to the boil, turn down the heat and simmer gently (with the lid on) until the rhubarb is completely soft
- leave to cool in the pan
- strain the juices through a jam bag or piece of muslin
- this gave me 600ml of juice, to which I added 200g of sugar (adjust accordingly)
- pour into a saucepan and bring to the boil, and simmer until the juice has been reduced to around 200ml
- stir in 100ml vodka and pour into a sterilised bottle
Rhubarb and Prosecco Fizz
rhubarb vodka syrup
- add approx 10ml of syrup to a champagne flute
- fill to just under halfway with ginger ale
- top up with Prosecco, and add some mint leaves
Ensure that your ingredients are ice cold, and add a small stick of rhubarb as a stirrer