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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 June 2017.
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