Rhubarb gin

Nutrition: per serving
NutrientUnit
kcal63
fat0g
saturates0g
carbs7g
sugars7g
fibre0g
protein0g
salt0g

Ingredients

  • 1kg pink rhubarb stalks
  • 400g caster sugar (don't use golden – it muddies the colour)
  • 800ml gin
  • Method

  • STEP 1

    Wash the rhubarb, trim the stalks and discard the base and any leaves. Cut the stalks into 3cm lengths. Put in a large jar with the sugar. Shake everything around, put the lid on and leave overnight. The sugar will draw the juice out of the rhubarb.

  • STEP 2

    After 24 hrs, add the gin, seal and shake everything around. Leave for about 4 weeks before drinking. You can strain the liquor off through a muslin-lined sieve and transfer to a bottle, but I often just leave the rhubarb and booze in the jar and ladle it into drinks that way. Over time the rhubarb and the gin go a much paler colour – this doesn’t look as dramatic. The upside is you that have to get through it fairly quickly!

  • Goes well with

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