Rhubarb and Ginger Gin
Homemade rhubarb and ginger gin, tart and refreshing, perfect on ice, with tonic or in a cocktail.
Servings: 750 ml/ 1 bottle
Calories: 43kcal
Ingredients
- 1 lb rhubarb 450 g
- 1¼ cup granulated sugar 250 g
- 2 long strips lemon peel Note 1
- 3 thick slices ginger
- 1 bottle of gin 700ml/23 fl.oz (Note 2)
Instructions
- Mix ingredients: Wash, dry, and chop the rhubarb. Place into a large jar. Add the sugar, lemon peel, and ginger. Pour in the gin. Stir gently with a long wooden spoon.1 lb rhubarb/ 450 g + 1¼ cup granulated sugar/ 250 g + 2 long strips lemon peel + 3 thick slices ginger + 1 bottle of gin
- Steep rhubarb gin: Cover and let steep in a dark place (cupboard, pantry, cellar) for 3 to 4 weeks. Stir every day during the first week and every 3-4 days for the rest of the time.
- Strain gin: Taste after 3 weeks. The gin should be already slightly pink and very flavorful (Note 3). Strain through a fine-mesh sieve lined with a cheesecloth or muslin cloth into a jug. Carefully pour into a bottle (you can use the original gin bottle).
- Keep refrigerated and consume within 4-5 weeks. The gin will not go bad if kept for longer, but it will slightly lose the rhubarb flavor.
Notes
- Lemon: Preferably from an organic, unwaxed lemon
- Gin: Not an expensive sort, mid-range is fine.
- Don't leave it steep for longer than 4 weeks.
Nutrition
Serving: 30ml | Calories: 43kcal | Carbohydrates: 10g | Sodium: 1mg | Sugar: 9g