Name: Rhubarb & elderflower gin punch
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 60g golden caster sugar; 200g rhubarb roughly chopped, plus an extra stick to serve; ½ lemon juiced; 200ml London Dry gin; 50ml elderflower liqueur; 50ml elderflower cordial; 200ml prosecco; 200ml soda water chilled; ice; small bunch of mint leaves picked; ½ cucumber cut into thin rounds

60g golden caster sugar
200g rhubarb
roughly chopped, plus an extra stick to serve
½ lemon
juiced
200ml London Dry gin
50ml elderflower liqueur
50ml elderflower cordial
200ml prosecco
200ml soda water
chilled

To serve

ice
small bunch of mint
leaves picked
½ cucumber
cut into thin rounds

Method

step 1
Tip the sugar and 75ml water into a saucepan over a medium heat. Heat gently until the sugar has dissolved, then stir in the chopped rhubarb. Simmer for 15 mins until the rhubarb is soft and falling apart. Leave to cool before passing through a fine sieve, using a ladle or the back of a spoon to extract as much liquid as possible.
step 2
Peel the extra stick of rhubarb into strips using a vegetable peeler. To serve, tip some ice, the mint leaves and cucumber slices into a large punch bowl or jug, then pour over the rhubarb syrup, lemon juice, gin, elderflower liqueur, elderflower cordial, prosecco and soda water. Stir well.