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Warm rhubarb pink gin recipe
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Cozy up with a vibrant and beautiful rhubarb pink gin cocktail this winter.
Ingredients:
  • 1 bunch rhubarb, ends trimmed
  • 1l apple juice
  • 40.00 gm caster sugar
  • 1 tsp vanilla bean paste
  • 2 whole star anise
  • 1 cinnamon stick or quill
  • 250ml gin
  • 125.00 ml fresh or frozen raspberries
Instructions:
  • Set aside 1 rhubarb stem then chop the rest. Combine chopped rhubarb, apple juice, sugar, and vanilla in a large saucepan over medium heat. Cook and stir for 10 minutes until rhubarb is tender. Let it cool slightly, then strain through a fine sieve into a large heatproof bowl, discarding solids.
  • Place the apple juice mixture back in the saucepan with the star anise and cinnamon. Simmer gently for 5 minutes until fragrant. Discard the star anise and cinnamon, then stir in the gin and raspberries. Remove from heat.
  • Peel the rhubarb stem into thin ribbons using a vegetable peeler, then place them in a heatproof bowl. Cover the ribbons with boiling water, drain promptly, and let cool for a bit before using.
  • Evenly distribute the rhubarb ribbons and gin mixture into serving glasses.

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