Description
This homemade Rhubarb Liqueur is a sweet, slightly tart infusion with a gorgeous pink hue and smooth finish. It’s easy to make and ideal for spring and summer cocktails, drizzling over desserts, or sipping on its own over ice. A beautiful way to preserve rhubarb’s unique flavor in liquid form!
Ingredients
-
4 cups chopped rhubarb (fresh or frozen)
-
1 1/2 cups granulated sugar
-
1 1/2 cups vodka (or another neutral spirit)
-
1 teaspoon lemon zest (optional for brightness)
-
1/2 teaspoon vanilla extract (optional for warmth)
Instructions
-
In a large clean jar or glass container, combine the chopped rhubarb and sugar. Stir to mix well, then cover and let sit at room temperature for 2 days, stirring once or twice a day. The sugar will draw out the rhubarb juices and create a syrup.
-
After 48 hours, add the vodka, lemon zest, and vanilla extract (if using) to the jar. Stir well, then seal tightly.
-
Store in a cool, dark place for 3 to 4 weeks, shaking the jar gently every few days.
-
When ready, strain the liqueur through a fine mesh strainer or cheesecloth into a clean bottle. Discard the solids.
-
Chill and enjoy! The flavor improves as it rests, so let it mellow for another week or two if you can wait.
Notes
-
The color may vary from light pink to deep rose depending on your rhubarb.
-
Store in the fridge or a cool cupboard for up to 6 months.
-
Delicious in spritzers, mojitos, or even as a drizzle over vanilla ice cream.