For years, I’ve been freezing Rhubarb, when really, I should have been drinking it.
There’s lots of recipes online on how to make pink rhubarb gin, and they’re all pretty much the same.
There's gin and then, there's rhubarb gin
If you start off with a 70cl bottle of gin, by the time you’ve added the sugar and the rhubarb has released it’s syrup, you’ll end up with around a litre of fluid, if not just over that, so with that in mind you’ll need a container that will hold that much fluid, which is quite sizeable.
- 900g Rhubarb top and tailed
- 70cl gin
- 300g of granulated (or caster) sugar
- Wash and chop the rhubarb into thumbs and add to the container with the sugar. Stir, shake and mix the sugar and rhubarb together so that the rhubarb is well coated – leave overnight.
- The next evening, add the gin and give everything another good shake and stir. Leave in a cupboard for around 4 weeks.
- Using a funnel and a coffee filter, run the liquid into a new container. This is not totally 100% essential in my opinion, but it does produce excellent results.
Enjoy with a tonic of your choice and a slice of lemon 🙂
What gin infusions do you try? Do you know of a variation of this recipe? If yes, I’d love to know in the comments below.