Description
This Rhubarb Liqueur recipe offers a delightful homemade alcoholic infusion with a vibrant, tart flavor from fresh rhubarb stalks blended with vodka or a neutral spirit. Sweetened with sugar and aged to develop complexity, this liqueur is perfect for sipping, cocktails, or gifting.
Ingredients
Scale
Ingredients
- 6 cups rhubarb stalks, chopped into 1-inch pieces (about 1 ½ pounds)
- 1 cup sugar (plus more to taste)
- 750 ml vodka or neutral spirit
Instructions
- Prepare Rhubarb: Wash the rhubarb stalks thoroughly and chop them into 1-inch pieces to maximize flavor extraction during steeping.
- Combine Ingredients: In a large jar or airtight container, mix the chopped rhubarb and sugar, stirring well to coat all the rhubarb pieces evenly with sugar.
- Add Alcohol: Pour in the vodka or neutral spirit over the rhubarb and sugar mixture, stir again to combine, and then seal the container tightly to prevent air exposure.
- Steep the Mixture: Place the sealed jar in a cool, dark spot for 2 to 3 weeks. Shake the jar gently once a day to help dissolve the sugar and evenly mix the flavors.
- Strain the Liqueur: After steeping, strain the mixture through a fine mesh strainer or cheesecloth to remove all solid pieces, ensuring a clear liqueur.
- Sweeten to Taste: Taste your liqueur and, if desired, add additional sugar to achieve your preferred sweetness level, stirring until fully dissolved.
- Bottle the Liqueur: Pour the strained and sweetened liqueur into clean, sealable bottles for storage.
- Store and Age: Store the bottles in the refrigerator or a cool, dark place. You can enjoy the liqueur immediately or let it age for several months to deepen the flavor complexity.
Notes
- Daily shaking of the jar during steeping is important for optimal flavor extraction and sugar dissolution.
- Adjust the sugar amount after tasting to customize sweetness.
- The liqueur improves in flavor with longer aging but is ready to drink after 2–3 weeks.
- Use clean, airtight containers and bottles to prevent contamination.
