“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.