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Rhubarb & Elderflower Gin Punch: spring gin punch with rhubarb syrup — Drinks recipe | AfoodrinkDrinks

Rhubarb & Elderflower Gin Punch

Tart rhubarb, floral elderflower liqueur, fresh lemon, and dry gin make a bright spring punch for grown-up gatherings. Mix the syrup ahead, then add bubbles right before serving.

Total time
25 min
Yield
8 servings
Difficulty
Easy

Prep 15mCook 10mBritishDrinks

Rhubarb brings a sharp, rosy flavor to this gin punch, while elderflower liqueur softens it with a light floral sweetness. The result is fresh, not heavy, and just right for a spring brunch, garden party, or relaxed evening with friends.

The recipe starts with a quick rhubarb syrup. A syrup is simply sugar dissolved in liquid, often with fruit or herbs added for flavor. Once it cools, you stir it with gin, elderflower liqueur, lemon juice, and sparkling water.

This is an alcoholic punch, so serve it only to adults of legal drinking age. For the freshest fizz, wait to add the sparkling water until the pitcher is on the table.

01What you'll need

Ingredients

11 items · 8 servings

  • 12 ounces rhubarb, trimmed and chopped into 1/2-inch pieces, about 3 cups
  • 3/4 cup granulated sugar
  • 3/4 cup water
  • 2 wide strips lemon zest, yellow part only
  • Pinch fine salt
  • 1 cup dry gin, chilled
  • 1/2 cup elderflower liqueur, such as St-Germain, chilled
  • 1/2 cup fresh lemon juice, chilled, from about 3 to 4 lemons
  • 2 cups chilled sparkling water or club soda
  • Ice, for serving
  • Thin lemon wheels, rhubarb ribbons, or edible flowers, for garnish, optional

02How to make it

Step-by-step

  1. 1. Simmer the rhubarb

    Add the rhubarb, sugar, water, lemon zest, and salt to a medium saucepan. Set it over medium heat and stir until the sugar dissolves. Bring the mixture to a gentle simmer, which means small bubbles should rise steadily but not boil hard.

  2. 2. Cook until soft

    Cook for 8 to 10 minutes, stirring now and then, until the rhubarb breaks down and the liquid turns pink. Do not mash it hard, or the syrup may turn cloudy.

  3. 3. Strain the syrup

    Set a fine-mesh strainer over a bowl or large measuring cup. Pour in the rhubarb mixture and let it drain. Press very lightly if needed, then discard the solids and lemon zest. You should have about 1 1/2 cups syrup.

  4. 4. Chill the syrup

    Let the syrup cool at room temperature for about 20 minutes, then refrigerate until cold. If you are short on time, set the bowl of syrup in a larger bowl filled with ice water and stir until chilled.

  5. 5. Mix the punch base

    In a large pitcher or punch bowl, stir together the chilled rhubarb syrup, gin, elderflower liqueur, and fresh lemon juice. Taste before adding bubbles. If your rhubarb was very tart, you can add 1 to 2 tablespoons more elderflower liqueur or simple syrup.

  6. 6. Add the sparkle

    Just before serving, gently stir in the chilled sparkling water or club soda. Stir slowly so you keep as much fizz as possible.

  7. 7. Serve over ice

    Fill glasses with ice and pour in the punch. Garnish with lemon wheels, thin strips of rhubarb, or edible flowers if you like. Serve right away while the punch is cold and bubbly.

03From our kitchen

Cook's tips

  • Make-ahead: The rhubarb syrup can be made up to 5 days ahead and stored in a sealed jar in the refrigerator. You can also mix the syrup, gin, elderflower liqueur, and lemon juice up to 1 day ahead; add sparkling water only when serving.
  • Storage: Once the punch is mixed with sparkling water, it is best within 1 to 2 hours. Leftovers are safe to refrigerate for up to 1 day, but they will lose their bubbles.
  • Swap the bubbles: Sparkling water keeps the drink lighter. Club soda adds a little mineral flavor. Dry sparkling wine can replace the sparkling water for a stronger, more celebratory punch.
  • Gin choice: Use a dry gin you enjoy. A very botanical gin will taste more herbal, while a softer citrus-led gin will make the punch brighter.
  • Rhubarb color: Red rhubarb makes a pinker syrup, but green rhubarb tastes just as good. If the color is pale, add 2 sliced strawberries to the syrup while it simmers.
  • Less sweet option: Start with 1/2 cup sugar in the syrup. After straining and chilling, taste the punch base and add more sweetener only if needed.

Cook's note

This recipe contains alcohol and is intended for adults of legal drinking age. Keep the punch clearly labeled and away from children. For a non-alcoholic version, skip the gin and elderflower liqueur and mix the chilled rhubarb syrup with lemon juice, sparkling water, and a small splash of elderflower cordial to taste.

04Frequently asked

Questions & answers

Can I use frozen rhubarb?

Yes. Use the same weight of frozen rhubarb and add it straight to the pan. It may release more liquid, so simmer the syrup for an extra 2 to 3 minutes if it looks thin.

Can I make this punch without elderflower liqueur?

You can. Replace it with 1/3 cup elderflower cordial and reduce the rhubarb syrup by 2 to 3 tablespoons, or use a floral simple syrup. The punch will be less boozy if you use cordial.

How do I make rhubarb ribbons for garnish?

Use a vegetable peeler to shave long strips from a fresh rhubarb stalk. Drop the strips into ice water for 10 to 15 minutes; they will curl slightly and look pretty in the glass.

Can I serve this in a punch bowl instead of a pitcher?

Yes. Use a punch bowl that holds at least 2 quarts. Add a large block of ice or an ice ring rather than lots of small cubes, since larger ice melts more slowly.

Why did my syrup turn cloudy?

Cloudiness usually comes from pressing the cooked rhubarb too firmly through the strainer. It is still fine to drink. For a clearer syrup next time, let it drain on its own and press only very gently.

05Per serving

Nutrition facts

Nutrition Facts

8 servings

Amount per serving

Calories187

% Daily Value*

Total Fat0 g
0%
Saturated Fat0 g
0%
Cholesterol0 mg
0%
Sodium20 mg
1%
Total Carbohydrate26 g
9%
Dietary Fiber1 g
4%
Total Sugars23 g
Protein0 g
0%
Vitamin D0 mcg
0%
Calcium37 mg
3%
Iron0.1 mg
1%
Potassium138 mg
3%

* Percent Daily Values are based on a 2,000-calorie diet.

05Keep cooking

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