Rhubarb Gin

I was asked to make some Rhubarb Gin for some friends and, with the abundance of rhubarb I have here it seemed like a good idea! The rhubarb turns the gin a pretty pink colour and is fab in a G&T or why not try it topped with champagne!

Recipe:

2 bottles gin 400g fresh chopped rhubarb 200g granulated sugar (if you have a sweet tooth why not try adding a little more!) 1/2 a lemon juiced

  • In a sterilised and cool jar add the chopped rhubarb and sugar
  • Tighten the lid and shake both together until the rhubarb is well coated
  • Add in the lemon juice and gin, tighten the lid and shake together well
  • Store in a cool dark place for at least two weeks (I like to leave mine a little longer at around 4-6 weeks) shaking every day to dissolve the sugar
  • After the two weeks (or longer) the gin will have changed to pink
  • Strain through a muslin to remove the rhubarb
  • Sterilise glass bottle(s) either in the oven and then let it cool or using a sterilising fluid from a homebrew supplies and rinsing well
  • Pour into bottles, fasten and store for six months

Enjoy! x

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