Rhubarb gin
by The Batch Lady
- 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.
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
Serves
Ingredients
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Rhubarb1 kg
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Gin (supermarket own-label)800 ml
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Sugar2 cups (200 g)
Method
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Wash the rhubarb stalks and trim the ends.
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Place a cup of sugar into each kilner jar.
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Slice the rhubarb and add the slices to the sugar as you cut them. Shake them around in the sugar to cover.
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Continue to fill the jar with rhubarb.
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Once full, seal the lid to give a good shake, mixing the fruit and sugar together.
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Next, pour in the gin to fill the jar and reseal.
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Store the jars in a cool place for 4 weeks, every so often giving a little shake.
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Ready to serve
After 4 weeks, strain the gin through a sieve.
Pour into a clean bottle and label.
Hi, how long will the gin keep for please