A distinctive feature of homemade rhubarb liqueur is not only its mild taste and pleasant aroma, but also a fairly simple method of preparation. Only red rhubarb is suitable for making a drink. For an alcohol base, you can take vodka, diluted ethyl alcohol or well-purified moonshine (subjected to double distillation). In European countries, white rum is used in the production of such drinks.
rhubarb wine recipe
homemade rhubarb liqueur recipe
The shelf life of the drink in a place protected from direct sunlight is up to 3 years, the strength is 20-30%.
Ingredients
Vodka (alcohol 40-45%, moonshine) – 0,5 l
Red rhubarb stalk – 300 g
Sugar – 100-200 g
Vanilla sugar – 5 g (optional)
Water – 50-100 ml
The optimal proportion of water and sugar is 2:1, but you can vary the values based on the desired strength and sweetness of the future drink. Vanilla sugar contributes to a more expressive aroma.
Method of preparation
Rhubarb stalk wash, peel and cut into small cubes, about 1×1 cm.
Fold the resulting slices into a jar with the addition of vanilla sugar and alcohol, which was chosen as the basis. Now mix and hermetically close the resulting suspension in a container.
The jar should be placed for 20 days in a dark place (you can cover it with something) at room temperature. At the same time, shake the container every 3-4 days.
At the end of the term, the finished infusion must be filtered through cheesecloth and slightly squeezed out the remnants.
Now mix water and sugar in a saucepan. The resulting solution must be brought to a boil and boiled for 3-5 minutes. over low heat, simultaneously removing the foam that appears on the surface. Cool the finished syrup to room temperature.
Drain the infusion and syrup into one container. If the drink is not sweet enough, you can add more sugar to it.
Ready rhubarb liquor should be bottled for further storage, while hermetically sealed.
The resulting drink can be drunk in its pure form for dessert or diluted with mineral water. Before use, the liquor must be cooled to stabilize the taste. To do this, place it in the refrigerator or other cool place for 3-5 days.
Fragrant tincture of rhubarb with lemon
An alternative to the classic recipe. The shelf life of the drink away from direct sunlight is 2 years. The fortress is 30-35%.
Ingredients
Vodka (alcohol, moonshine) – 0,5 l
Red rhubarb stalk – 250 g
Lemon – 1 pcs.
Sugar (liquid honey) – 50-150 g (to taste)
Honey, combined with lemon, creates a more pleasant and rich flavor than sugar.
Method of preparation
Wash the rhubarb stalk and cut into 1-2 cm cubes. Place the ingredients in a glass bottle or jar.
Wash the lemon in hot water and wipe it dry, then remove the zest, that is, the upper yellow part of the skin, but without the white, bitter pulp. We add the zest to the container to the rhubarb stalks, squeeze the juice of half a lemon there.
To the previously combined components, pour in the selected alcohol base. Then mix well and seal tightly.
Leave the container in a dark and warm place for 25 days, do not forget to shake it every 3 days.
Filter the finished rhubarb infusion through cheesecloth, squeeze the rest to dry.
If necessary, sweeten the drink with sugar or honey and stir until the sweetener is completely dissolved.
The finished tincture must be bottled and tightly closed. Refrigerate before use by placing in a cool place for 3-5 days to stabilize the taste. The drink is characterized by a red color and a sour-spicy taste. Although the fortress reaches more than 30%, the tincture is drunk easily. It is served as an aperitif, to increase appetite, or as a dessert version of alcohol.
Relevance: 05.06.2018
Tags: Liqueurs, Pourings, Tinctures, Liquor recipes, Tincture recipes