INGREDIENTS: 1 full stalk of cooked rhubarb, 5 raspberries, 8 blueberries, 2 tspn of brown sugar, 250ml of soda water, 2 mint leaves, 450ml of plain tap water.
METHOD: Roughly mash all the fruit together along with the sugar, and tip into the bottom of your infusion chamber. Add the soda water & plain water into the jug vessel and stir to combine. Garnish glasses with the mint.
Serve this mocktail in champagne flutes for a touch of added glamour. With so many fruits involved, you could say this drink is 2 of your 5 a day. ;)