Ingredients:

  • 3 cups (375g) fresh rhubarb, sliced into 1/2-inch pieces
  • 2 cups (300g) fresh strawberries, hulled and halved
  • 1 cup (200g) granulated sugar
  • 1 cup (240ml) freshly squeezed lemon juice
  • 2 cups (480ml) London Dry Gin
  • 1.5 liters (2 bottles) chilled Prosecco
  • 1 liter extra-fizzy club soda
  • 2 large bunches fresh mint, stems removed
  • 1 lemon, thinly sliced into rounds
  • Large blocks of ice

Instructions:

  1. Slice the 3 cups of rhubarb into 1/2 inch pieces and place them in a large glass bowl.
  2. Hull and halve the 2 cups of strawberries, adding them to the bowl with the rhubarb.
  3. Pour the 1 cup of granulated sugar over the fruit and toss until every piece is coated and glistening.
  4. Let the fruit sit at room temperature for 2 hours until a deep pink, velvety syrup forms at the bottom.
  5. Pour the 1 cup of lemon juice and 2 cups of gin over the macerated fruit.
  6. Take half of your mint leaves, slap them between your hands, and stir them into the gin fruit mixture.
  7. Cover the bowl and refrigerate for at least 1 hour until the liquid is ice cold to the touch.
  8. Place your large blocks of ice and the remaining fresh mint into your serving pitcher or dispenser.
  9. Pour the chilled gin and fruit base (including the fruit pieces!) into the dispenser.
  10. Gently pour in the 1.5 liters of Prosecco and 1 liter of club soda until the mixture is swirling with visible sizzle.