Rhubarb gin

by - https://thebatchlady.com/r/3454/

Make sure you use the pink part of the rhubarb stalk to get a lovely pink tinge to your gin.

Prep Time
Total Time
Difficulty
Beginner
Cuisine
British
Servings
15

Nutrition (per serving)

Calories
240kcal
Fat
0.1g
Sat. Fat
0.0g
Carbs
29.7g
Sugars
27.3g
Fibre
1.2g
Protein
0.6g
Salt
3.5mg
Ingredients
Serves

Ingredients

  • Rhubarb
    1 kg
  • Gin (supermarket own-label)
    800 ml
  • Sugar
    2 cups (200 g)

Method

  1. Wash the rhubarb stalks and trim the ends.

  2. Place a cup of sugar into each kilner jar.

  3. Slice the rhubarb and add the slices to the sugar as you cut them. Shake them around in the sugar to cover.

  4. Continue to fill the jar with rhubarb.

  5. Once full, seal the lid to give a good shake, mixing the fruit and sugar together.

  6. Next, pour in the gin to fill the jar and reseal.

  7. Store the jars in a cool place for 4 weeks, every so often giving a little shake.

  8. Ready to serve

    After 4 weeks, strain the gin through a sieve.
    Pour into a clean bottle and label.

Comments

1 comment

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