ROAST RHUBARB, BLOOD ORANGE, SWEET CICELY, & LEMONGRASS MOCKTAIL

This recipe involves straining off the delicious juices from a potential dessert, letting them cool, and sticking them in a glass. I have given two options for the mixer: you can either use ginger ale and sparkling water or, if you have a juicer, try topping up the drink with fresh rhubarb juice and adding a dash of sparkling water to give some fizz. Four or five stalks of rhubarb will provide a third of a cup (100ml) juice.

MAKE IT! Glass: Highball Serves 1

 1/4 cup (50ml) Roast Rhubarb Juice (see below)

 2/3 oz (20ml) ginger ale  1/4 cup (50ml) sparkling water or 1/4 cup (50ml) freshly juiced raw

rhubarb and 2/3oz (20ml) sparkling water

 Squeeze of fresh lemon

 Juicer (optional), mixing glass, barspoon/long spoon, tea strainer

 Ice cubes

 Sweet cicely leaf and/or blood orange segment to garnish

Method:

1. Fill the mixing glass two-thirds of the way up with ice. Add the Roast Rhubarb Juice, ginger ale/fresh rhubarb juice (whichever you are using), and squeeze of lemon. Stir well to chill the drink properly.

2. Strain into the serving glass, using a tea strainer to catch any bits, and top with the correct measure of sparkling water. Garnish with a sweet cicely leaf and/or a segment of blood orange.