Easy Cooking and Keep Healthy
Ingredients
- 1kg pink rhubarb stalks
- 400g caster sugar (don't use golden - it muddies the colour)
- 800ml gin
Method
- Wash
the rhubarb, trim the stalks and discard the base and any leaves. Cut
the stalks into 3cm lengths. Put in a large jar with the sugar. Shake
everything around, put the lid on and leave overnight. The sugar will
draw the juice out of the rhubarb.
- After
24 hrs, add the gin, seal and shake everything around. Leave for about 4
weeks before drinking. You can strain the liquor off through a
muslin-lined sieve and transfer to a bottle, but I often just leave the
rhubarb and booze in the jar and ladle it into drinks that way. Over
time the rhubarb and the gin go a much paler colour – this doesn’t look
as dramatic. The upside is you that have to get through it fairly
quickly!
Source: bbcgoodfood
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