Giffard Rhubarb Liqueur 700 ml

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I’ve even started branching out into savory rhubarb recipes, like this traditional Persian Lamb and Rhubarb Stew (Khoresht Rivas). Pour the alcohol over the rhubarb, and place the lid on the quart jar. Set aside in a dark location and shake daily for 3-6 weeks, or until all color has faded from the rhubarb and into the alcohol. To help the sugar dissolve, make a simple syrup first, using a 1:1 ratio of water to sugar by volume and heating it on the stove. Allow the simple syrup to cool completely before adding it to the liqueur. There is some variation on the ingredients for rhubarb liqueur, with some adding orange peel, cinnamon, cardamon, and other additional flavors to the rhubarb infusion. Some also use orange liqueur in addition to the infused vodka, for the layering of flavors. You can try the liqueur either with or without added orange. Personally, I like the plain rhubarb flavor. If you are making liqueurs for winter gifting, however, the orange may add a nice festive layer to the summer rhubarb tone.

Rhubarb liqueur is the perfect unique addition to a cherry or strawberry margarita, a pina colada, a martini, or even an adult iced tea or lemonade! Rhubarb has a bright, tart taste and like lemons, it definitely needs some sweetener to tame the sour flavor. It’s almost a cross between a grapefruit and a strawberry. Basically, you just fill a jar with washed, chopped rhubarb stems (no leaves). Start with about 6 cups of rhubarb in a half gallon jar, so that the jar is about 3/4 full. Add sugar, around 1 cup of sugar to every 6 cups chopped rhubarb (1 1/2 pounds).

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Place jars in dark closet or cupboard to infuse for 6 weeks. Turn jars upside down and shake every few days. Alcohol doesn’t pull the red color from the stalks, but sugar does. With rhubarb, you need to macerate the fruit in some sugar first, than add the vodka. Make a simple syrup with equal parts sugar and water. Heat, gently stirring all the while, until the sugar dissolves completely. After 2-3 weeks, strain the solids using cheesecloth or a coffee filter. Then pour into clean bottles, cap tightly, and store in a cool place away from sunlight for up to 2 years! Storage I guarantee this recipe will become WOW as a family favorite and best gift ever! WHAT IS THE BEST RHUBARB TO USE?

Screw the lid on tightly, shake, and then allow the mixture to stand at room temperature for about 2 - 4 weeks, stirring occasionally. (The colour will change to a rosy reddish colour.) Strain the jar into a large bowl through a large sieve, and reserve the liquid. Press out as much liquid from the rhubarb as you can. Reserve the liquid and discard the solids. I had rhubarb left over from the rhubarb cobbler I made recently (but not enough to make another one, sadly), so I decided to make a homemade rhubarb liqueur. This recipe uses 1 cup sugar, which is 1/2 pound, to a total of 1 1/2 cups chopped rhubarb. That's a 1:3 ratio by weight. Some recipes use as much as a 1:1 ratio, which would be a full 3 cups of sugar (or 2 additional cups of sugar). If you'd like a sweeter liqueur, feel free to add more sugar. Cut rhubarb into slices. Pour the 151 proof grain alcohol over the rhubarb in a sealable glass container. Add enough alcohol to cover the fruit (ok, yes, it's a vegetable, but it tastes like a fruit when you bake it in a pie). You can also use vodka, if Everclear or something similar isn't available in your area, but you'll extract more flavor and color with the higher-proof alcohol.If you're looking for a way to add rhubarb to your home bar, look no further! This recipe is easy, delicious, and will make you the most famous person at your next party. This rhubarb liqueur is a great way to extend the flavors of rhubarb season, and get the most out of this early summer fruit/vegetable. You can also make the liqueur from frozen rhubarb, which is useful if you have a lot of rhubarb in your freezer. However, when using frozen, I would avoid adding water, and simply combine the vodka, rhubarb, and sugar directly. As frozen rhubarb will release more juice than fresh.

You can use the liqueur as an ice cream syrup, for adults! As well as a light pre or post dinner sip. For the kids, or anyone who doesn’t want alcohol this rhubarb shrub is perfect too. Rhubarb Liqueur is one of my most requested gifts. Make sure to save some bottles for the holidays. Cut the peel from the oranges into long strips. Each orange should make 4-5 strips. Only the peel is used in the liqueur. Peel and slice the ginger into ¼ inch pieces. Add the vodka to the rhubarb in the jar, then add the Grand Marnier and the cooled sugar syrup. Stir to combine.

In a pan, add the granulated sugar and the water, stir to combine, and continue to stir to dissolve the sugar and bring the mixture to a boil. This Liqueur is made with rhubarb and vodka and quite a lot of sugar. Chop the fresh rhubarb stalksto about 1/4 pieces. Let water reduce by one quarter, and let cool. When cooled, add the simple syrup to the infused vodka.

This homemade rhubarb drink is flavoured with sugar, vodka, Grand Marnier to make a great seasonal drink to serve ice cold plain, or with soda (carbonated) water. In a small saucepan, add the water and sugar and bring to a low boil to prepare a simple syrup. Once the sugar dissolves, turn down the stove and let the syrup simmer. This liqueur can either have a soft rose tone, or be more of a green tone. The color of the end liqueur depends on the color of your rhubarb stalks. For a rose toned liqueur, chose the reddest rhubarb you can find. Or, make a blended fruit liqueur with strawberries and rhubarb for even more of that rose color. Rhubarb Liqueur – FABULOUS! Requests for my homemade rhubarb liqueur, infused with orange and ginger, come in constantly. My homemade, dangerously delicious liqueur, leaves everybody wanting MORE! The irresistible combination of flavors is a celebratory toast. I am overjoyed to annually welcome the lush vividly bright rhubarb in the spring. Stunning fresh rhubarb creates, without a doubt, a show stopping delicious award winning liqueur. Open jar, strain the mixture through a sieve over a bowl (pressing juice out of the rhubarb), and discard the solids.Rhubarb liqueur keeps for several months, to a year, and can be used for gifts as well as enjoyed at home. Learn to use garden herbs to make inspiring botanical beverages Rhubarb liqueur is great to use as an addition to summer lemonade, or for other summer drinks. It pairs well with ginger, mint, and many other flavors.