As we are seeing the last of summer fruits and berries, now is the perfect time to make some summery gin to drink over the cold months and remind you of a sunny day. I found this recipe in Waitrose magazine while looking for different ways to use up some home grown rhubarb and really enjoyed making it! It goes really well with pink lemonade for a fruity taste, or as a substitute in your standard G&T. Original recipe below.
I actually forgot to put sugar in my edition of the gin and it still worked out fine, but I’ve added the recipe as it appears on Waitrose Magazine.
Berry & Rhubarb Gin
Makes 750ml | Prep: 15 minutes + 5 days macerating time | Easy
TIP: To sterilise jars or bottles wash well in hot soapy water, rinse and dry completely in an oven preheated to 140˚C/120˚C fan/gas mark 2.
- 300g strawberries, raspberries and blueberries
- 200g rhubarb, roughly cut horizontally to make long thin strips
- 150g golden caster sugar;
- 750ml gin
Chop up any large berries, 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.
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.
Original recipe from myWaitrose magazine, issue June 2017, available here.