Matcha Rhubarb Fizz
A sparkling, botanical cooler featuring homemade rhubarb-strawberry-ginger syrup, spicy ginger beer, and whisked ceremonial matcha.
This matcha rhubarb fizz is pure spring in a glass! Tangy, fizzy, earthy, and just sweet enough, with the prettiest natural blush colour. The star is a homemade simmered rhubarb, fresh ginger, vanilla, and strawberry syrup that brings the whole glass to life. Topped with fiery cold ginger beer and a vibrant layer of ceremonial green matcha, it is an energising, layered mocktail that looks as stunning as it tastes.
Before you start
Get your mise en place ready so nothing catches you out mid-cook.
Method
- 1
Make the Syrup
In a medium saucepan, combine 250 g chopped rhubarb, 100 g halved strawberries, sliced ginger, 1 tsp vanilla extract, 150 g sugar, and 250 ml water.
- 2
Bring to a gentle boil over medium heat, stirring until the sugar completely dissolves. Reduce heat to low, cover partially with a lid, and simmer gently for 25–30 minutes until the rhubarb and strawberries are soft, pulpy, and the syrup turns a vibrant blush-pink colour.
⏱ 30 min - 3
Strain and Cool
Strain the syrup through a fine-mesh sieve into a clean glass jug or jar without pressing too hard on the solids (to keep the syrup clear). Allow to cool completely.
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Ivana Sanshia’s note
Adding a handful of ripe strawberries to the simmering rhubarb is the secret to getting that gorgeous, glowing natural pink colour without needing any artificial food colouring.
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