Charlie Gray of ‘Ask Charlie’ shares her recipe for rhubarb and ginger gin; here is a recipe that everyone will enjoy making
I am not a big drinker, but lockdown, home schooling and adjusting to this new ‘normal’ has made me turn to the bottle rather more frequently than I would normally do at home.
With an abundance of rhubarb in the garden and the children sick of the sight of it, I decided to make something that I would get most pleasure out – rhubarb and ginger gin. It is so easy to make and the hardest part is waiting three weeks for it to brew.
My recipe for Rhubarb & Ginger Gin follows:
- 500g of chopped rhubarb – the pinker, the better as it gives colour to the liquid.
- 2-inches of fresh ginger, cut into a couple of chunks.
- 80g of granulated sugar (caster sugar turns the liquid cloudy).
- 500ml of gin, I personally used Gordon’s as it is my grandmother’s favourite.
Pleace the chopped rhubarb and ginger in a large jar and add the sugar. Put on a lid and leave for 48 hours, shaking occasionally.
Next, open the lid and pour in the gin. Put the lid back on and shake gently once a week for three weeks.
When the time has passed, place a muslin in a sieve (baby ones are the best as they have a finer weave) over a large bowl and pour out of the content of the jar into the muslin. Leave it to drip, bottle and then enjoy.
I serve with Mediterranean Fevertree tonic and ice, but for some it’s just perfect on the rocks.
Sussex based mother of three and lifestyle blogger Charlie Gray shares ‘homegrown skills’ and practical advice on her website Ask Charlie. Watch her videos on YouTube by clicking here.
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