Rhubarb Aperol spritz
-
Easy
- April 2013

-
Serves 6
-
takes 30 minutes to make plus cooling and chilling
Bright pink and fizzy, this rhubarb and Aperol spritz cocktail makes the perfect pre-dinner tipple.
Advertisement
Ingredients
- 600g forced rhubarb
- 80g caster sugar
- 150ml clear apple juice
- 300ml Aperol
Method
- Cut the rhubarb into small pieces and place in a pan with 80g caster sugar and 150ml clear apple juice. Bring to the boil, then simmer for 15 minutes.
- Strain through a fine sieve, then put back on the heat to reduce to about 200ml.
- Cool the syrup completely, then chill.
- Take 6 wine glasses and, into each, pour 2 measures of Aperol to 1 measure of rhubarb syrup, then top up with chilled prosecco. Stir, then serve.
Advertisement
Rate & review
Rate
Reviews