Rhubarb and Ginger Gin

 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.Can even be keto friendly if you only have 2 drinks!

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

Rhubarb and Ginger Gin

  1. Cut the rhubarb into 2 - 3cm lengths.
  2. Place all the ingredients into a Kilner or similar jar, seal and gently swirl.
  3. 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.
  4. Leave for 2-3 weeks (no more than 4) - when ready most of the colour will be lost from the rhubarb.
  5. Strain through a coffee filter, nut milk or jelly bag into clean sterilized bottles.
  6. Wrap the rhubarb into a clean tea towel and give a really good squeeze to extract all of the gin. 

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