Gin Fizz

Strawberry Rhubarb

Strawberry rhubarb simple syrup: – 2 cups water – 2 cups white sugar – 4 cups chopped rhubarb fresh or frozen – 2 cups chopped frozen strawberries

Strawberry rhubarb gin fizz: – 1 750 mL bottle sparkling pink Moscato – 1 lemon – Rhubarb stalks, strawberries and lemon, for garnish sliced thinly

Strawberry rhubarb simple syrup: Place the water in a saucepan over medium heat and bring to a slow boil. Add the sugar and stir until dissolved.

Add the rhubarb and strawberries and simmer for 3 to 5 minutes, stirring occasionally.

Remove from the heat and let cool. Strain into a sealed glass jar and store in the fridge for up to 2 weeks.

Strawberry rhubarb gin fizz: To make gin fizz, combine the gin, simple syrup, and lemon juice in a pitcher filled about one-third with ice.

Pour in the Moscato and then add the lemon slices.

Stir with a long-handled bar spoon and let cool for about 5 minutes before serving.

Garnish with rhubarb stalks, strawberries and lemon slices.