Strawberry Rhubarb Gin Fizz is a fun summer cocktail that’s perfect for backyard sipping! It’s made with a homemade strawberry rhubarb simple syrup, fresh lemon juice, sparkling pink moscato and gin! You’ll want to make a pitcher of this for your next summer gathering!
Prep Time:10 minutes
Cook Time:5 minutes
Total Time:15 minutes (plus 2 hours for syrup to cool)
Yield:8 cocktails 1x
For the strawberry rhubarb simple syrup:
1 cup water
1 cup cane sugar
2 cups chopped rhubarb, fresh or frozen
1 cup chopped strawberries, fresh or frozen
For the gin fizz:
1 1/2 cups strawberry rhubarb simple syrup
1 1/2 cups gin
1 lemon, juiced
1 bottle (750 ml) sparkling pink moscato
Lemon slices and strawberries to garnish
Prepare the simple syrup:
In a small saucepan, bring the water to a low boil. Add in the sugar and stir until it dissolves. Add in the rhubarb and strawberries, cover and let simmer for 5 minutes, or until they have softened. Remove from heat and let cool.
Place a mesh strainer over a wide mouth mason jar or glass dish. Pour the strawberry rhubarb mixture through the strainer. Use the back of a spoon to press out extra liquid from the mixture.
Prepare the gin fizz:
Pour the syrup, gin and lemon juice into a large pitcher, and stir until combined.
Slowly pour in the moscato and stir. Let it sit for a few minutes while you add ice, lemon slices and strawberries to your cocktail glasses.
Pour the gin fizz into the prepared glasses and enjoy!
The original recipe for the strawberry rhubarb simple syrup made a larger batch, but I halved it in order to yield just enough for the gin fizz recipe, which was about 1 1/2 cups.
While I used cane sugar in the simple syrup recipe, you can also use granulated (white) sugar, which is what the original recipe calls for.
You can make the simple syrup ahead of time, and refrigerate it until ready to use. It will last about 2 weeks in the refrigerator.