Let’s Be-Gin
Growing your own food brings with it an interest in other homegrown hobbies. For me, being so close to nature has made me want to learn more, do more, make more, I’ve developed a passion for using the plants, flowers and vegetables around me to make things a little more exciting than jam. Don’t get me wrong, I love a good jam, but I love making booze even more.
Being a homebrewer means you will always have friends, and something to barter with. It’s a fun hobby that everyone can flirt with, and the finished product is one you can really enjoy.
One of my favourite boozy recipes for this time of the year is Rhubarb Infused Gin. Forget your pink gin’s, rhubarb is a big flavour that makes for a perfect sundowner sipper on long Summer evenings. Put a batch on now, and in 4 weeks, you will have the most delicious brew at your fingertips. With an infusion, you can start small, bypassing the alcohol making side of things, but still feel like you are getting a taste for working with alcohol.
Here’s how to try it yourself
Here’s what you’ll need
1kg Rhubarb
400g Caster Sugar
800ml Gin (any old gin will do, I tend to use basic, non-flavoured or “fancy” gin
)
2 x 2ltr sealable Kilner-style jars
Here’s How
Wash the rhubarb stalks, chopping the rough ends off. Start by halving vertically along the full length of each stalk, exposing the inner flesh of the rhubarb. Next, chop the halved stalks into 1inch sized chunks.
Place the rhubarb chunks into 2 large Kilner-style jars, so there is an even amount in each jar. Split the caster sugar between the two jars of rhubarb (200g per jar). Shake well to ensure the rhubarb is well coated in sugar. Seal and leave overnight.
In the morning, you will find that the sugar has drawn the juice from the rhubarb. Leave the rhubarb chunks in the jars with the juice and top up each jar with 400ml of Gin (you can also use Vodka if you are not a gin lover). Seal and shake again and leave in a cool place to ferment for 4 weeks. Shake regularly over these weeks.
After 4 weeks, the liquid will have changed colour, pulling in the beautiful pinkish hue of the rhubarb. Strain, removing the rhubarb chunks and carefully pour the liquid into sterilized bottles. Flip top bottles are a great option.
Enjoy neat over ice, or with a really simple tonic water to enjoy the unadulterated fresh, rhubarb flavour.
