This recipe makes approximately 900ml / 90cl of rhubarb infused gin – a bit bigger than your shop bought gin – so certainly enough to share with friends (you don’t have to admit how easy it was to make).
You’ll need to plan ahead though as it’s two weeks in the making – but we think it is definitely worth the wait.
You will need:
480g rhubarb
250g caster sugar
2tbsp freshly squeezed lemon juice
800ml gin (we recommend a London Dry gin such as Greenall’s The Original London Dry Gin)
A suitable airtight container / bottle such as this would be perfect Lock & Lock Rectangular Storage Container – Clear/Blue, 1.8 L
A bottle to store your gin in once it is ready, we personally love these Leifheit Glass Bottle Faceted Sides, Transparent, 1000 ml
Follow these 8 easy steps:
Sterilise the container
Add the chopped rhubarb, sugar and lemon juice
Seal the container and shake to mix ingredients together
Leave it for 24 hours
Add in the gin and seal the container
Leave for approx 2 weeks (somewhere dry and dark preferably)
Give it a shake every few days – this helps dissolve the sugar
Strain the gin through a sieve and discard the rhubarb
Add your finished gin into a sterilised bottle
Our recommendation is to serve with Ginger Ale (sounds strange but tastes delicious – this is our favourite and it’s low on calories too, London Essence Company Ginger Ale)
