Homemade rhubarb liqueur is remembered not only for its mild taste and pleasant aroma, but also for its ease of preparation. The finished drink can be served in its pure form for dessert or diluted with mineral water (soda).
Only red rhubarb is suitable. The alcoholic base can be vodka, diluted ethyl alcohol or well-purified moonshine (preferably double distillation). In European countries, such drinks are prepared on white rum.
Ingredients:
- vodka (alcohol 40-45%, moonshine) – 0,5 liters;
- red rhubarb stalk – 300 grams;
- sugar – 100-200 grams;
- vanilla sugar – 5 grams (optional);
- water – 50-100 ml.
Only the stem fits. On the basis of the rhubarb root, medicinal tinctures are made, which are taken a couple of drops a day, and there are too few extractives in the leaves. The optimal proportion of water and sugar is 2:1, but you can change these values, focusing on your preferences for strength and sweetness. Vanilla sugar makes the flavor richer (subjective opinion).
rhubarb liqueur recipe
1. Rhubarb stalk wash, peel, cut into small cubes with an approximate side of 1 cm.
2. Put the cubes in a jar, add vanilla sugar and an alcohol base. Mix, seal tightly.
3. Move the container for 20 days to a dark place (or cover) at room temperature. Shake every 3-4 days.
4. Strain the finished rhubarb infusion through cheesecloth and squeeze lightly.
5. Mix water and sugar in a saucepan. Bring to a boil, boil for 3-5 minutes over low heat, removing foam from the surface. Cool the finished syrup to room temperature.
6. Combine the infusion with syrup. If the drink is not as sweet as expected, add more sugar.
7. Pour the finished homemade rhubarb liquor into bottles for storage, seal tightly. Before use, leave in the refrigerator or cellar for 3-5 days to stabilize the taste.
Shelf life in a place protected from direct sunlight – up to 3 years, a fortress of 20-30 degrees.
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