Rhubarb & strawberry vodka

Rhubarb & strawberry vodka

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(3 ratings)

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Cooking time

Prep: 15 mins plus 3-4 weeks infusing

Skill level

Easy

Servings

Makes about 1.5 litres

Fruit-infused spirits are a great way to showcase seasonal rhubarb. Leave the flavour to intensify for up to a month

Nutrition and extra info

Nutrition info

Nutrition per serving (30ml)

kcalories
81
protein
0g
carbs
7g
fat
0g
saturates
0g
fibre
0g
sugar
7g
salt
0g

Ingredients

  • 400g forced rhubarb (the pale pink, thin-stemmed kind), cut into short lengths
  • 8-12 ripe strawberries, halved
  • 300g caster sugar
  • 2 thin slices fresh ginger
  • 1l bottle vodka

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Method

  1. Put all the ingredients in a large Kilner jar and shake well to dissolve the sugar. Leave in a cool place and shake 2-3 times a week for 3-4 weeks until the liquid is a rich pink colour.
  2. Set a large sieve over a large bowl and line the sieve with muslin. Strain the vodka though the sieve, then transfer to a jug and pour carefully into clean, dry bottles. Seal and label the bottles. The vodka is now ready to drink, or will keep in a cool, dark place for up to 1 year. Serve over ice or neat in chilled shot glasses, or make into a long drink topped with soda or fizz, adding half a strawberry just before serving.

Recipe from Good Food magazine, April 2014

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Comments

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calmatt_03's picture
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I saw this in my Good Food magazine and I thought it would be a wonderful thing to try for spring. I wasn't wrong and am completely delighted with the results. It is so easy to make! I kept it at the back of my wardrobe and shook it every couple of days for 4 weeks. It went a lovely pink colour and tasted fantastic, everyone who has tried it has said it was so delicious. I'm going to make more for sure! Drank it neat and with a little ice and sparkling water- would be really lovely at a picnic or garden party.

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