Pink Summer Cocktail Recipe – Refreshing, Low-Cal & Naturally Sweetened
by Cathy ConnallyRefreshing Pink Summer Cocktail (or Mocktail) – Low Calorie, Rhubarb & Raspberry
Rated 5 stars by 1 users
Category
drinks
Servings
4
Prep Time
6-7 minutes
Calories
30
Looking for a drink that’s as beautiful as it is refreshing? Our Pink Summer Cocktail hits all the right notes—sweet, tart, elegant, and totally customizable. Whether you're lounging poolside, hosting brunch, or just winding down on a warm evening, this gorgeous beverage is a must-try. Make it non-alcoholic or into a cocktail.
Flavours: Sweet and tart, hits all the notes and gorgeous too.
Benefits: Opt for stevia as a sweetener rather than sugar and the calories are 75% lower (140 difference per glass).
Cathy Connally
Ingredients
- 3¼ cups (770 ml) water
- 2 small pinches stevia powder ¾ cup (150 g) sugar
- 2¼ cups (275 g) red or pink rhubarb, chopped coarse
- juice, 1 lemon
- 12-15 drops All the Bitter Lavender Bitter
- cocktail skewers
- 12 raspberries, (60 g)
- 4 oz (118 ml) chilled Perrier or other sparkling water
Directions
- In a saucepan, boil the water and stevia powder. Add the rhubarb and simmer for 5-7 minutes. Pour the mixture into a strainer to drain the pink coloured water into a mixing bowl. Do not press it as this may push fibres into the liquid. Add the lemon juice. Refrigerate for 30-45 minutes or until chilled.
- Fill the glasses with ¾ rhubarb lemonade. Add the garnish of raspberries on the skewers and add one ounce sparkling water to each glass.
Recipe Note
Total Time with chilling mixture: 30 minutes
Equipment: Saucepan, knife, zester, lemon squeezer, strainer, large bowl, margarita glasses
Nutrition
Calories 30, Fat .5 grams, Saturated Fat 0 grams, Cholesterol 0 milligrams, Carbs 5 grams, Fiber 1 grams, Protein 1.9 grams, Sugar 4 grams, Sodium 18 milligrams