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!

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

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.

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.
Full instructions recipe visit: https://fussfreeflavours.com

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