Rhubarb Vodka Recipes
RHUBARB VODKA
Make and share this Rhubarb Vodka recipe from Food.com.
Provided by spicyspiral
Categories Beverages
Time 15m
Yield 1 litre
Number Of Ingredients 3
Steps:
- Divide the rhubarb and caster sugar between two large jars.
- (At least 2 litres capacity in each.) Make sure the lids are secured firmly in place then give each jar a vigorous shake.
- Pour half of the vodka into each jar and then replace the lids again.
- Store the jars in a cool dark place for at least 2 months.
- During this time, give the jars a shake 2-3 times a week.
- After 2 months the vodka can be strained into a litre bottle.
RHUBARB SLUSH
Make and share this Rhubarb Slush recipe from Food.com.
Provided by Dancer
Categories Beverages
Time 25m
Yield 5 quarts.
Number Of Ingredients 4
Steps:
- Cook all this together and strain.
- Then add 1 small package strawberry Jello and 2 cups vodka.
- Makes about one 5 quart ice cream pail.
- "Freeze.
- ".
- Scoop into glasses and add 7-Up or Sprite.
Nutrition Facts : Calories 511.5, Fat 0.4, SaturatedFat 0.1, Sodium 15.6, Carbohydrate 130.9, Fiber 3.6, Sugar 122.6, Protein 1.9
RHUBARB & STRAWBERRY VODKA
Fruit-infused spirits are a great way to showcase seasonal rhubarb. Leave the flavour to intensify for up to a month
Provided by Mary Cadogan
Categories Drink
Time 15m
Yield Makes about 1.5 litres
Number Of Ingredients 5
Steps:
- 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.
- 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.
Nutrition Facts : Calories 81 calories, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar
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- Place the rhubarb in a 1 1/2-quart jar. Add the sugar and shake everything together. Place the lid on the jar but do not seal it tightly. Let the sugar and rhubarb sit overnight at room temperature to draw the juice from the stalks, shaking or stirring the mixture occasionally to dissolve the sugar.
- The next morning, pour the vodka into the jar, shake, and seal. Let sit at room temperature for 4 weeks, shaking the jar every so often. [Editor’s Note: Yep. You heard us. Four weeks. Patience. It’s a virtue.]
- To sip your rhubarb liqueur, pour the liqueur out into glasses or strain everything through a cheesecloth-lined nylon strainer into a bottle. The rhubarb vodka will keep for a year, though the pretty pale hue will fade with time.
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