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Rhubarb and Ginger Gin

Homemade rhubarb and ginger gin, tart and refreshing, perfect on ice, with tonic or in a cocktail.

Prep Time
15 mins
Additional Time
21 d
Total Time
21 d 15 mins
Servings: 750 ml/ 1 bottle
Calories: 43 kcal
Course: Drinks
Cuisine: British

Ingredients

  • 1 lb rhubarb 450 g
  • 1¼ cup granulated sugar 250 g
  • 2 long strips lemon peel Note 1
  • 3 thick slices ginger
  • 1 bottle of gin 700ml/23 fl.oz (Note 2)

Instructions

    Cup of Yum
  1. Mix ingredients: Wash, dry, and chop the rhubarb. Place into a large jar. Add the sugar, lemon peel, and ginger. Pour in the gin. Stir gently with a long wooden spoon.1 lb rhubarb/ 450 g + 1¼ cup granulated sugar/ 250 g + 2 long strips lemon peel + 3 thick slices ginger + 1 bottle of gin
  2. Steep rhubarb gin: Cover and let steep in a dark place (cupboard, pantry, cellar) for 3 to 4 weeks. Stir every day during the first week and every 3-4 days for the rest of the time.
  3. Strain gin: Taste after 3 weeks. The gin should be already slightly pink and very flavorful (Note 3). Strain through a fine-mesh sieve lined with a cheesecloth or muslin cloth into a jug. Carefully pour into a bottle (you can use the original gin bottle).
  4. Keep refrigerated and consume within 4-5 weeks. The gin will not go bad if kept for longer, but it will slightly lose the rhubarb flavor.

Notes

  • Lemon: Preferably from an organic, unwaxed lemon
  • Gin: Not an expensive sort, mid-range is fine.
  • Don't leave it steep for longer than 4 weeks.

Nutrition Information

Serving 30ml Calories 43kcal (2%) Carbohydrates 10g (3%) Sodium 1mg (0%) Sugar 9g (18%)

Nutrition Facts

Serving: 750ml/ 1 bottle

Amount Per Serving

Calories 43

% Daily Value*

Serving 30ml
Calories 43kcal 2%
Carbohydrates 10g 3%
Sodium 1mg 0%
Sugar 9g 18%

* Percent Daily Values are based on a 2,000 calorie diet.