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Berry and rhubarb gin
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300g strawberries, raspberries and blueberries
200g rhubarb, roughly chopped
150g golden caster sugar
1. Chop up any large berries, reserving a few to serve, then divide between 2 x 750ml sterilised preserving jars or bottles, along with all the other ingredients, making sure the fruit is covered. Seal with lids and store in a cool dark place for 5 days (or up to 3 weeks for a stronger flavour), gently shaking the jars once a day.
2. After the macerating period, strain the gin through a large sieve lined with clean muslin or coffee filters. Divide between sterilised bottles. Drink neat or dilute with soda water and ice, topped with the reserved berries.
Cooks tip: To sterilise jars or bottles, run them through the hot-wash cycle of a dishwasher, or wash well in hot soapy water, rinse and dry completely in an oven preheated to 140˚C, gas mark 2.
This recipe first appeared in Waitrose Food, June 2017 issue. Download the Waitrose Food app for the full issue
This recipe was first published in Thu Jun 01 11:02:01 BST 2017.