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Homemade Rhubarb Infused Gin

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:

Follow these 8 easy steps:

  1. Sterilise the container

  2. Add the chopped rhubarb, sugar and lemon juice

  3. Seal the container and shake to mix ingredients together

  4. Leave it for 24 hours

  5. Add in the gin and seal the container

  6. Leave for approx 2 weeks (somewhere dry and dark preferably)

  7. Give it a shake every few days – this helps dissolve the sugar

  8. Strain the gin through a sieve and discard the rhubarb

  9. 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)

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