Have you ever tried rhubarb champagne? It’s a delectable, sweet,
refreshing, ever so slightly alcoholic, pink, fizzy beverage, which
you can easily make at home. Now is a perfect time of year for brewing
some – rhubarb is abundant, and it’s a delicious drink for the warming
This recipe is an amalgamation of a number of recipes from the
internet. Obviously, you can multiply the volumes in this recipe if
you’re very thirsty and/or have a party coming up!
Chop up your home-grown rhubarb into little pieces, until you’ve got 3
and a half cups. One site said that if you freeze the rhubarb first
then your champagne will be pinker, though I suspect that the colour
of your rhubarb will have more of an impact. Mine was a very pale pink
because I have a light-coloured variety of rhubarb. I’d love to try
making some with the dark, almost purple rhubarb!
Put this, along with 3 and a half cups of sugar, into a large-ish
vessel, which has been well cleaned and rinsed with boiling water. I
used a ceramic fermenting crock, but you could also use a very clean
plastic bucket or a large jar.
Add the juice from a couple of lemons, 12 tablespoons of apple cider
vinegar, and 4 litres of water, and leave to ferment for around 3
Then bottle (I used some glass swing-top bottles I got at a garage
sale, but I’ve heard that plastic soft-drink bottles also work well)
and leave for around 3 weeks.
Then pop it like a champagne bottle! It’ll fizz, just like the real
deal. But to my mind, it’s much more delicious. And kinda more
satisfying, because I made it myself. I’m funny like that…
We’re currently enjoying ours cut half and half with mineral water, in
account of the syrupy sweetness of the champagne. Tonight we even had
some outrageously delicious local strawberries chopped up in it. What
a supremely delicious (and rather good looking) treat!
Article originally titled: Mmmm Pink Fizzy Rhubarb Champagne