Rhubarb Gin
Transform seasonal pink rhubarb into a stunning homemade gin infusion. This gloriously pink spirit is crafted by macerating chopped rhubarb with sugar before adding gin. After a patient infusion period, the resulting liquor offers a refreshing twist for summertime drinks, ideal for mixing with tonic or soda water. The process is straightforward, requiring just a few ingredients and minimal hands-on time to create a distinctive and colourful homemade tipple.
Ingredients
- 1kg pink rhubarb stalks
- 400g caster sugar (don't use golden - it muddies the colour)
- 800ml gin
Method
- Clean the rhubarb stalks, trim them and remove the base and any leaves. Slice the stalks into 3cm pieces. Place them in a large jar with the sugar. Give the jar a good shake, secure the lid and allow it to sit overnight. The sugar will extract the juices from the fruit.
- Once 24 hrs have passed, pour in the gin, seal the jar and shake the contents. Let the mixture infuse for about 4 weeks before consumption. You may strain the liquid through a sieve lined with muslin and bottle it, though some prefer to keep the rhubarb in the jar and serve directly from it. The rhubarb and gin will gradually become a lighter shade over time, which is less visually striking. The benefit is it encourages you to enjoy the gin more promptly!
Nutrition (per serving)
Calories63 kcal
Carbs7 g
Sugars7 g
Recipe details
Skill levelEasy
CategoryDrink
DietGluten-free, Vegan, Vegetarian
