Rhubarb & strawberry vodka

Rhubarb & strawberry vodka

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  • Preparation and cooking time
    • Prep:
    • plus 3-4 weeks infusing
  • Easy
  • 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: per serving (30ml)
NutrientUnit
kcal81
fat0g
saturates0g
carbs7g
sugars7g
fibre0g
protein0g
salt0g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, April 2014

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    Rating: 4 out of 5.5 ratings

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