1½ cups gin
1½ cups Strawberry Rhubarb Simple Syrup (see opposite)
1 oz lemon juice
1 bottle (750 mL) sparkling pink Moscato
2 cups water
2 cups sugar
4 cups chopped rhubarb (fresh or frozen)
2 cups chopped frozen strawberries
lace the gin, simple syrup, and lemon juice in a pitcher filled about one-third with ice.
Pour in the Moscato and then add the lemon slices. Stir with a long-handled bar spoon and let cool for about 5 minutes before serving.
FOR THE STRAWBERRY RHUBARB SYRUP:
Place the water in a saucepan over medium heat and bring to a slow boil. Add the sugar and stir until dissolved. Add the rhubarb and strawberries and simmer for three to five minutes, stirring occasionally. Remove from the heat and let cool.
Strain into a sealed glass jar and store in the fridge for up to two weeks.