Pour gin into large jar with all other ingredients and seal
Shake jar every day for 1 week
leave in cool dark cupboard for another week
strain through double layer of muslin or two kitchen towels
pour into sterilised bottle
You can also use frozen rhubarb here if you don't have the fresh stuffcalorie information is taken per shot of rhubarb and ginger gin liqueur.This liqueur will keep for up to a yearServe ice-cold straight from the freezer in frozen shot glasses, just chilled or with ice. With a mixer or as part of a cocktail too.
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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