Save to your scrapbook
Rhubarb & pink peppercorn gin
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Makes: about 850ml
800g rhubarb, trimmed and finely sliced
15g pink peppercorns, crushed
300g caster sugar
1. Put the rhubarb, pink peppercorns and sugar in a large jar. Mix together well, so all the peppercorn pieces are coated in the sugar. Cover and set aside in the fridge for at least 12 hours, so the rhubarb macerates in the sugar and creates its own syrup.
2. When it is ready, stir in the gin and cover again. Leave in the fridge to infuse for 1-2 weeks before serving, shaking or turning the jar occasionally. Strain through a sieve, then again through a clean muslin into a sterilised bottle or two. Enjoy simply over ice or topped up with tonic water. This will keep for up to 1 month.
Cook’s tip: After infusing the gin, whizz the leftover rhubarb into a purée, put a spoonful into champagne flutes and top up with sparkling wine. Enjoy on the day you strain it; the fruit won’t keep any longer.
This recipe was first published in April 2021.