800ml Gin - we used Kemsing Gin as it has lovely notes of clementine, bay leaf and juniper
400g White Caster Sugar
1kg Forced Rhubarb, chopped into 3cm lengths
Wash and chop rhubarb, discarding shaggy ends.
Add to a sterilised kilner jar.
Add your sugar and shake well to cover the rhubarb.
Leave for 24hrs for the sugar to draw plenty of liquid from the rhubarb.
Pour gin over the top, and stir well with a wooden spoon.
Cover tightly and leave for up to four weeks.
When you want to use it, either strain through a fine cloth into another sterilised bottle within which it will keep for up to a year, or simply pour from the jar if you’re planning to get through it quickly.
Homemade Rhubarb Gin
Rhubarb, Ginger & Pear Sour
10 minutes to prepare
50ml Rhubarb Gin
75ml Owlett Pear & Ginger Juice
½ Teaspoon Kentish Honey
20ml Freshly Squeezed Lemon Juice
1 x Egg White
Light Brown Sugar (to serve)
Rose Petals (to serve)
Rim the glass with light brown sugar.
Shake all of the other ingredients vigorously for 35-40 seconds over ice until light and frothy, almost meringue texture.
Strain into a clean glass and garnish with rose petals.
Top tip: Add some thinly sliced fresh ginger or a dash of ginger wine for an extra kick!