I love a glass of fizz but my children always want to get up early and 5am starts with even the mildest of hang overs just do not mix! I do have the odd tipple don’t get me wrong but I tend to stick to evenings rather than lunches and I find that I can never drink in the sunshine these days… I must be getting old! My Grandma, who never drank alcohol, always used to drink something soft like Shloer with lunch. In fact Shloer was one of her favourite drinks and I find myself drinking it more and more now too. It always reminds me of Grandma and I just know she’d have been a real fan of the new Raspberry and Rhubarb Punch which has been brought out just in time for the summer – which is good because it’s gorgeously refreshing!
We’ve just tried it for the first time and will be having it with our Easter Sunday lunch tomorrow instead of the glass of wine that would send us (in our child induced sleep deprived state) straight to sleep! It’s fruity and sharp but not at all over powering and it has a really delicate note to it. With a hint of a nod to wine it is completely alcohol free so perfect for even the littlest of our party; Florence loves to say ‘cheers’ and clink glasses! It’s not too sweet making it a perfectly enjoyable drink for all of us!
Funnily enough my Mum is going to make a crumble for our desert tomorrow and Shloer have sent me a recipe for one which would go perfectly with the new punch! For the delicious sounding crumble recipe please see the bottom of this post!
I’ve really enjoyed my bottle of Shloer and will be drinking it this summer for sure! At just £2.29 a bottle it’s much more pocket friendly than vino as well!
Shloer comes in a variety of flavours, contains no preservatives, artificial colours, sweeteners or flavourings and is available from all major supermarkets.
Shloer’s Rhubarb Crumble Ingredients:
- 10 sticks of rhubarb
- 4oz brown sugar
- 6oz self-rising flour
- 4oz butter
- 2 teaspoon vanilla extract
- 5 tablespoons of caster sugar
Directions:
- Preheat the oven to 180C/350F/Gas 4.
- Slice the rhubarb into 1-inch pieces and place on an oven tray. Drizzle with some water and the caster sugar and soften in the oven for 10 minutes;
- Place the cooked rhubarb in an ovenproof baking dish and add the vanilla;
- In a bowl, rub the butter into the flour and brown sugar to make the crumble topping. Then sprinkle it over the rhubarb and bake in the oven for approx. 45 minutes or until the crumble topping is golden-brown and the rhubarb filling is bubbling;
- Serve with double cream or vanilla ice-cream…. all washed down with a glass of sparkling Raspberry & Rhubarb Punch!
I have not been paid to write this post but I was sent a bottle of the new Raspberry and Rhubarb Punch Shloer for the purpose of review.
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