Sweet rhubarb cocktail
Makes 10 | prep 10 minutes | total time
To make the syrup
- 3 Taylors of Harrogate Sweet Rhubarb tea bags
- 200ml boiling water
- 100ml lemon juice
- 50ml elderflower cordial
- 2 tsp caster sugar
- 50ml ginger syrup
- 1 tbsp honey
- 75cl bottle Prosecco
- Infuse the tea bags in the hot water, leave to brew until cool then remove the tea bags.
- Add the lemon juice, elderflower cordial, caster sugar, ginger syrup and honey and then chill.
- Pour 40ml of the syrup into a flute with cubes of ice and top with Prosecco to serve.