Rhubarb and Ginger Gin

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Infuse gin with rhubarb and ginger for a delicious home made liqueur

4.90 from 29 votes

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.

Servings: 20ml shots (450ml total)

Author: Helen Best-Shaw

Prep Time5

Total Time5

Ingredients

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

Instructions

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

Notes

Use within 4 weeks of making, and keep the gin in the fridge. Longer than that and the flavours fade.
Use a mid range supermarket own gin, not the cheapest and not the most expensive.
You can use vodka in place of the gin.
Mix up the flavours by adding some orange zest, or a star anise.
Filtering through a coffee filter will give the clearest results but it takes ages to drip through - you will need to leave it overnight.
Limit to 2 drinks to stay paleo
Look for gins not made with wheat to make it gluten free
This drink is 3 Weight Watchers Smart Points per portion

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.