rhubarb gin recipe

How did the Cranberry Gin go? Ich werde sicherlich öfter mal vorbeischauen! I know I am not a big fan of gin, but I can imagine with rhubarb it would be so much better. Just done 2 batches, quick and slow. The drink looks glorious! I discovered the joys of homemade liqueurs and infusions a few years ago, and have become rather addicted to the whole experience and adventure. Click here to read more about me! Thank you I’ll give that a go. I definitely agree that it is often the homemade dishes and drinks that are best and I have to say that I have never tried Rhubarb Gin before. And sometimes, freshly cut grass. So you sterilise the bottles in the oven, and then take out… do you fill the gin in the bottle when it’s still hot? Get a BergHOFF cookware set for £183 + P&P, Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice. I love the idea of working the same way with vinegars. Thanks Lin, going to make this over the weekend. A sip of rhubarb gin is a complex hit of sour and sweet from the rhubarb, floating on a herby base with whispers of juniper, lemon and geranium. The Polish Krupnik – interesting question. This category only includes cookies that ensures basic functionalities and security features of the website. I made this a month ago Azlin. > top ice cream with it – a sundae or layered ice cream is great Thank you for your reply in England after Christmas we have forced rhubarb which is the best so will wait for that. I agree, anything homemade is better than commercial-made. have fun with all the others! Simmer, covered, on low heat for 30 minutes, or until the rhubarb is soft. Wow thanks for this. Let me know how it goes. The Benediction – a D.O.M.

I did however go to a gin tasting pop up the other day which was a lot of fun! And I’ve already set a reminder to do the Cranberry gin in late October, lol!

Homemade rhubarb gin is so easy to make and such a pleasure to enjoy. Good Food Deal Awesome, that’s what I like to hear! Add a vanilla pod if you fancy a gin that tastes a little like rhubarb and custard!

Your email address will not be published. Hi Kez, I think roasting the rhubarb created a slightly sweeter drink (with the same amount of sugar). Hey folks, I’m Azlin Bloor; former chef, culinary instructor and food stylist. And I’m not even that keen on pink! Today’s infusion is Rhubarb Gin, also called pink gin, and something you can get easily on the shelves in supermarkets and off licences.

Azlin me thinks we should get out more. Hello, I would like to make this Rhubarb & Ginger recipe. Hi Kev, yes, you can, frozen rhubarb works perfectly. but it won’t last too long out of the gin. This looks such a cool idea to make it at home with friends all together!

500g rhubarb. Thank you very much for that advice and I will certainly let you know how I get on. No need to peel, scrub well, slice and add to the bottle. A sip of rhubarb gin is a complex hit of sour and sweet from the rhubarb, floating on a herby base with whispers of juniper, lemon and geranium. Cover and place in a dark place for 4 weeks.

lol, Hervorragender Beitrag und einen wirklich schönen Blog hast du hier! Hi Azlin, can I make this with frozen rhubarb and do I have to thaw it? The Kitchen with Great British Chefs is where you’ll find all the recipes from our own team of expert chefs. There are 2 cups of sugar here (400g). I use frozen rhubarb when they are no longer in season here, and that’s what I’ve just done with the strawberry and rhubarb vodka I’m making for Christmas. About 200g (14 oz) will be perfect for the recipe here, for a very gingery rhubarb gin! But opting out of some of these cookies may have an effect on your browsing experience.

Thank you, Renu, these homemade ones are just so much fun. I’m down in Bournemouth, and always get excited when the forced rhubarb starts appearing! I don’t know … I’d leave that for the experts but I’m glad to know there’s a place I can go just in case I ever wanted to try! When done, tip the roasted rhubarb stalk into a large sterilised jar, along with all its juices. Put in a large jar with the sugar. 5-6 strawberries. Thank you. The beauty of these infused spirits is that you can always start with a lower amount of sugar/sweetener. I think the rhubarb would go well with the gin and it’s going to give it an amazing flavor.

Homemade Rhubarb Gin. You also have the option to opt-out of these cookies. 2 days, at the most, kept in the fridge, covered.

If you absolutely had to pick one, which of the two recipies would you say results in the better flavour? Is there a difference in taste when you use frozen rhubarb? Cut the stalks into 3cm lengths. Happy Easter! Sounds interesting. Best of all, the recipe is incredible simple. Just use the same amount of frozen rhubarb. https://traceytodhunter.com/2018/06/05/rhubarb-and-ginger-gin-a-recipe Or vegetable. The other, is for those of us who are impatient, and want everything NOW! Shake everything around, put the lid on and leave overnight. Wonderful, Pat. I have never made anything with rhubarb or anything infused liqueurs haha. The rhubarb I bet infuses an incredible flavor and color.

200g sugar. Sorry for the extremely late reply. , Does roasting it affect the taste. When I’m in a hurry, I take the hot bottles out and place them upright on a trivet. Yes, absolutely. I’m happy to use a good quality London Dry Gin. So why make your own? It also had a hint of caramel, from the burnt bits off the rhubarb. That doesn’t mean that you have to pay top dollar, do a little research to see what’s good in your price range. Place the rhubarb onto a baking sheet and roast for 30 minutes until soft. 11 infused gins to make throughout the year, Raise a glass and fight malaria with Fever-Tree, Join our Great British Chefs Cookbook Club.

I have, today, bottled my Rhubarb & Ginger Gin. Meanwhile I have started a ‘brew’ of strawberry vodka, again using frozen strawberries. Cheers. Haha, the drinking part is way too easy! Rhubarb and Strawberry Gin Liqueur.

Use seasonal rhubarb to make this G&T-with-a-difference, or top the finished gin with soda water for a refreshing and gloriously pink summertime drink. Might as well get productive while stuck at home! New! The mushy rhubarb is absolutely delicious as dessert with mascarpone cheese or ice cream. This is definitely something that i am going to try! I was never a fan of rhubarb but it seems to be on everything now and it’s starting to get me to actually truly like it! Then, halfway through (after 2-3 weeks) or at the end of proofing time (4 weeks), taste and just add more if it’s not sweet enough. Be careful, as they’ll be hot. We'll assume you're ok with this, but you can opt-out if you wish. In fact, there is an advantage to using frozen fruit (or vegetable, in this case), the skins are softer and easily split once they thaw, allowing better movement of flavours in and out of the fruit. Homemade rhubarb gin is so easy to make and such a pleasure to enjoy. I occasionally drink alcohol and I admire how bartenders / mixers do it.

Here are some ideas: Oh man, gin soaked rhubarb is out of this world. I would prefer not to add sugar (purely for calorific content) is it absolutely necessary? Thanks. Saving this to impress my amore. 3) just defrost it & then add the gin Another thing I’ll have to say is that this amount here doesn’t go very far at all! Hi Maisey, I ‘m so glad you enjoyed it. Stir everyday. This is so interesting!

Hi Marv, none at all, in terms of flavour.

The possibilities and permutations are endless. Pink cocktails are so pretty to look at, have you ever been mesmerised by beautiful pink cocktail pictures? Or as you can see from the image, I placed some of the rhubarb straight into a bottle. Thank you for your previous help. More fruit, less fruit, it’s a matter of taste. 500ml water. This goes for most fruit (or veg) for infusions. I decanted a small amount of the gin a couple of weeks ago, to take to my sister, and then topped up with some more gin. I’m glad you’re enjoying it, the drink and the process!

 Thank you! But…I will have to find rhubarb here in our city.

And you don’t have to defrost first. These cookies do not store any personal information. I’ve never used Stevia before but will see if I can get the liquid extract….can you also advise how many drops of it would be required per litre of gin please? ♥ Lin xx. Thank you Azlin. Hi Pam, I tend to use 1.5L (6 cups) – 2L (8 cups) jars. No need to thaw, dump then straight in with everything else.

Oh wow! Hi Dee, I reckon you could skip the sugar entirely if you wanted. Don’t even have to defrost it, just use it as it is, straight from the bag. Would be a challenge to look for Rhubarb but will keep an eye around here in Copenhagen! Cheers!

I suppose technically then, it doesn’t matter when you make it.

Be sure to look for healthy stalks, the redder they are, the pinker your gin.

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