Rhubarb Lemon Fizz Freeze
This refreshing and tangy Rhubarb Lemon Fizz Freeze is the perfect summer cooler. Its delightful balance of sweet and tart flavors will leave you wanting more. The combination of rhubarb, honey, and lemon juice creates a luscious base, while the addition of Prosecco adds a touch of effervescence. Topped with a hint of cardamom, this cocktail is a unique and flavorful treat.
Rhubarb Lemon Fizz Freeze
A refreshing and tangy cocktail with a delightful balance of sweet and tart flavors, perfect for cooling off in the summer.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Ingredients
- 1/4 cup diced rhubarb (fresh or frozen)
- 2 tbsp water
- 1 tbsp honey
- 1 tbsp vanilla sugar
- 1/4 cup Prosecco (or sparkling wine of choice)
- 2 tbsp fresh lemon juice
- A pinch of ground cardamom (optional)
- A pinch of table salt
Instructions
- In a medium saucepan, combine rhubarb, water, honey, and sugar. Bring to a boil, then simmer until the rhubarb is soft, about 5 minutes.
- Transfer the rhubarb mixture to a blender and blend until smooth, then strain through a fine mesh sieve into a large bowl.
- Stir in Prosecco, lemon juice, cardamom (if using), and salt.
- Pour the mixture into an ice cube tray and freeze for at least 3 hours or up to 5 days.
- Freeze a medium glass or metal bowl, food processor workbowl, and food processor blade for at least 30 minutes.
- Working quickly, and with one tray at a time, use a dinner knife to loosen the cubes and place them in the chilled workbowl.
- Pulse the cubes in the food processor until the mixture is smooth and creamy, about 18-20 pulses.
- Transfer the mixture to the chilled bowl and freeze while processing the remaining trays.
- Serve immediately, or transfer to an airtight container and freeze until ready to serve.