“Pink Prosecco” Wild Rhubarb Spritz
A naturally fermented, non-alcoholic sparkling soda inspired by rosé prosecco – made with rhubarb, muscat grape juice, citrus, and wild fermentation. We used fresh rhubarb from our farm to create this seasonal take on a sparkling drink — it’s not your traditional prosecco, but it’s just as celebratory! Low alcohol (<0.5%)
Takes 6 days 15 minutes
Serves 8
Ingredients
- 400 g rhubarb approx. 3 cups chopped
- 300 ml grape juice or 500g / 3¼ cups fresh grapes, juiced
- 1 unwaxed organic lemon
- 1 unwaxed organic lime
- 2 unwaxed organic oranges
- 120 g organic cane sugar or raw sugar ⅓ cup
- 1 thumb-sized piece of fresh ginger
- 1 L filtered water 4 cups
Instructions
Make the rhubarb syrup base:
- Roughly chop 400g rhubarb (approx. 3 cups) and place in a saucepan with 300ml water (1¼ cups) and 120g sugar (⅓ cup).
- Bring to a gentle simmer and cook for 10 minutes until the rhubarb softens and releases its colour.
- Remove from heat and allow to cool to room temperature.
Juice the grapes:
- While the syrup cools, juice enough muscat grapes to yield 300ml (1¼ cups). Set aside.
Prepare the fruit:
- Thinly slice 1 lemon, 1 lime, and 2 oranges (all unwaxed and organic), keeping the peel on.
- Slice the ginger (no need to peel if organic).
Combine for wild fermentation:
- In a clean 3-litre glass jar, add the cooled rhubarb syrup, 300ml grape juice, 1L filtered water (4 cups), sliced citrus fruit, and ginger.
- Stir well with a clean wooden spoon or silicone spatula.
Cover and ferment:
- Cover the jar with a clean cloth or paper towel secured with an elastic band.
- Leave to ferment at room temperature (20–24°C) for 2–3 days.
- Stir once or twice daily. Look for bubbles, floating fruit, a gentle fizz, and a fruity-tangy aroma.
Strain and bottle:
- After 2–3 days, strain the mixture through a fine sieve or muslin cloth into swing-top bottles, leaving about 3cm headspace.
Secondary fermentation (carbonation):
- Seal bottles and leave at room temperature for a further 2–3 days to build natural fizz.
- Burp daily to release pressure.
Chill and serve:
- Once bubbly to your liking, refrigerate.
- Chill thoroughly before serving. Pour into champagne flutes and garnish with a ribbon of rhubarb, citrus twist, or edible flower.
How should you clean the fruit to remove any bacteria but retain the yeast please?
Great question! To keep the natural wild yeast but remove dirt and excess bacteria, just give the fruit a gentle rinse with cool water, no soap or vinegar. Avoid scrubbing too hard, as that can remove the yeast from the skin💚