Rhubarb Liqueur Recipe
Hey Guys and Gals!
Are you looking for an awesome Rhubarb Liqueur Recipe? You now have no reason to look any further; you have just found what you have been looking for! This is a recipe for the most awesome tasting Rhubarb Liqueur in the world.
- 4 cups sliced fresh rhubarb
4 cups sugar
1 bottle of vodka
Wash and trim rhubarb. Slice into thin slices with a food processor or by hand. Combine rhubarb and sugar and stir well to combine.
Pour the Vodka over the peels making sure all the rhubarb are completely submerged. Close and place in a cool, dark place.
Aging, Straining, filtering, and Drinking Your Rhubarb Liqueur
Shake well and store away from sunlight in a cool and dry place for 3-4 week.
After 3-4 weeks agitate your liqueur giving the liquid in the liqueur a rosy red color, then strain your liqueur through several layers of cheesecloth.
It helps to moisten the cheesecloth first so the liquid permeates more smoothly.
Once you get to the point where you have strained everything out, you can gently wring the cheesecloth to extract all of the liquid and juice.
If you still need to strain your liqueur further due to lack of clarity, you can strain it 1 more time through a coffee strainer.
Place you Rhubarb Liqueur in to bottle’s and let it age further for a minimum of 3 months though 6 months or longer will give it the softest of tastes.
Put your bottle in the fridge. Keep it well hidden, from your family and friends so it will remain your secret surprise for your next party. And don’t forget, always serve cold!
Congratulations, You Have Completed Making this Awesome Rhubarb Liqueur Recipe!
You now need a bottle and a label which are cool enough to compliment your hard work. Honestly, if you put it into a cheap bottle, people will make fun of you. BUT, if it looks good, people will rave about it!
Here is a list of the simplest utensils that you can use; the ones Mom should already have in the kitchen:)
- Food processer
- A large glass jar (3 liter jar)
- large plastic bowl
- measuring cups (liquid and dry)
- metal strainer
- small funnel
- glass bottles, or storage containers, for the final product, you can either use the glass Jar you used before, or just buy a second one.
Notes on Utensils and Ingredients
- Glass is always preferable when working with strong alcohol. Avoid plastic as much as possible.
- Use organic ingredients to avoid pesticide residues.
Other Great Recipes for You to Check Out!
- Hawthorn Liqueur Recipe D.I.Y.
- Jenipapo Liqueur Recipe D.I.Y.
- Mayhaw Liqueur Recipe D.I.Y.
- Chokecherry Liqueur recipe D.I.Y
- Grapefruit Liqueur Recipe D.I.Y.
- Black Cherry Liqueur recipe D.I.Y.
- Maple Syrup Liqueur Recipe D.I.Y.
- Vanilla infused Brandy Liqueur D.I.Y.
- Saffron Infused Liqueur Recipe D.I.Y
- Jasmine Liqueur recipe D.I.Y.
To spirits and cheers,
Binyomin Terebelo, Master Distiller and Drinkologist.
I love hearing from you about why you love something I wrote or published or a recipe I don’t know. I am Master Distiller at Terebelo Distillery, Love all things alcohol. Freelance for Grogmag and blog recipes for buildthebottle.com Weekend Rabbi too.