RHUBARB AND GINGER GIN RECIPE

Enjoy this fruity rhubarb and ginger gin on its own, or mixed as a long drink. A deliciously different tipple that’s easy to make and easier to enjoy.

Stronger, cheaper and far better tasting than buying a ready made – what is not to love? And if you only have two drinks, you can stick to your Keto diet!

Ingredients

• 340 g rhubarb stalks (as pink as you can find, trim the ends and leaves and discard)
• 140 g white caster sugar
• 270 ml gin
• 2 slices fresh ginger

Instructions

• Cut the rhubarb into 2 - 3cm lengths. 
• Place all the ingredients into a Kilner or similar jar, seal and gently swirl.
• Place in a dark cupboard, giving a gentle shake everyday until the sugar is dissolved.    Taste to test for sweetness and add a little more sugar as needed. 
• Leave for 2-3 weeks (no more than 4) - when ready most of the colour will be lost from the rhubarb. 
• Strain through a coffee filter, nut milk or jelly bag into clean sterilized bottles. 
• Wrap the rhubarb into a clean tea towel and give a really good squeeze to extract all of the gin. 

Recipe Notes

1. Use within 4 weeks of making, and keep the gin in the fridge. Longer than that and the flavours fade.
2. Use a mid range supermarket own gin, not the cheapest and not the most expensive.
3. You can use vodka in place of the gin.
4. Mix up the flavours by adding some orange zest, or a star anise.
5. Filtering through a coffee filter will give the clearest results but it takes ages to drip through - you will need to leave it overnight.
6. .............................

for full instruction please see : fussfreeflavours.com

Share this post