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3 lbs of rhubarb, straight from the Santa Monica Farmers' Market. @ $3 a lb. Won't need all of it for the liqueur, so looks like I will be baking a pie this weekend...
looks delicious.
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Mary Seibert
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1.
3 lbs of rhubarb, straight from the Santa Monica Farmers' Market. @ $3 a lb. Won't need all of it for the liqueur, so looks like I will be baking a pie this weekend...
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So, I finally decided to just toss in the zest of one lemon, try to only use the yellow part and not the "pith" or the white part.
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Rhubarb out of the fridge. Wash it and cut off the grungy ends.
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Rhubarb chopped.
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Rhubarb chopped—closeup.
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Added the chopped rhubarb to the lemon zest.
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Pour in the everclear... I topped it off with some vodka I had lying around. My sense is that one needs not be too specific about measurements.
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Ready to hide in a cool, dark place for a month or so...TBC...
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After about a month in the fridge. The vodka is getting more pink & and the rhubarb less so.
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About 2 months in the fridge—the color has all been pulled from the rhubarb into the alcohol.
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pretty color
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Drain the juice into the clean jar.
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Strained rhubarb infused vodka/everclear.
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Close-Up
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Now, for the simple syrup. I did 2 cups sugar to 1 cup water.
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Action shot.
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You will want the sugar granules to completely disappear.
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Simmer until the mixture is clear and has just barely started to boil. Move off burner, and let cool to room temperature.
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Might be a good time to tackle the dishes.
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simple syrup all cool. Used a funnel to get it into the bottle. I re-used a bottle from sparkling lemonade.
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little blurry...
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Taste test. Whoa. That is some strong sh*t. Can't wait to try it chilled.
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bottled up.
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ready for the deep freeze!
I have never heard of rhubarb liqueur, but since I love fruity liqueurs, even though they are super sweet, the thought of a liqueur that is a little more tangy and tart, appeals...
Preparation:
Bring sugar and water to a boil in a small saucepan, stirring just until sugar dissolves; remove from heat. Cool. Place coarsely chopped rhubarb in a wide-mouth jar. Add vodka, Grand Marnier, and cooled sugar syrup; stir. Screw lid on tightly; let stand at room temperature for 2 to 3 weeks or until all the color leaches out of rhubarb. Strain mixture through a sieve over a bowl; discard solids.
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Followers (31)
Lovely! The color is gorgeous. Bet it tastes yum too!
be the first to like this.Did you make a pie with the leftover rhubarb?
be the first to like this.As a wine maker and done similar process, you could save some work by freezing the rhubarb well and thawing in a strainer over a bowl.Use this clear juice to make your sugar syrup boiling with your lemon peel. When cool remove lemon and add syrup to booze. Or make a nice lemon twist and add to bottle for accent and flavor. Either way its a lovely idea. Thank you for posting.
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