It’s rhubarb season so we will make a rhubarb zero waste cordial (and ice cream, and lemon powder) and a nice, refreshing gin cocktail with all of that. Perfect cocktail for surprising your mom on Mother’s day or anyone really in the upcoming summer days.
Rabarbarosa (Refreshing gin cocktail)
● 50 ml (1,66 oz) Malfy gin Rosa
● 100 ml (3,33 oz) rhubarb soda
● 1 drop of saline solution
● 80 g Rhubarb stalks
● 150 g water
● pinch of salt
● 1 whole strawberry (mine was 25 g)
● 1,25 g lemon peel
● 80 g sugar
● 0,6 g pectinex
● juice of one lemon (peel it first)
● 3 g citric acid
Cook the rhubarb stalks in water with a pinch of salt for 3 minutes on medium heat. Add all the ingredients to a blender and blend it thoroughly. Leave it to sit for at least an hour then strain it through a really fine strainer. Use the purée to make ice cream.
● 60 g Rhubarb cordial
● 240 g water
Chill both in the fridge and carbonate the mixture with your preferred technique (I used a home carbonator).
Mix all the leftover purée from the cordial with full-fat yogurt (half the weight of the purée). Add gin (go for 10% weight of the mixture) and mix it thoroughly. Freeze it in a freezer.
Dehydrate the leftover lemon peels in a dehydrator for 3 h at 70°C or 155°F. Grind with a mortar and pestle to get a nice powder. Add to the side of the glass for some extra lemon flavor.