Perfect for Christmas, this spiced rhubarb vodka has a beautiful pink glow and just a hint of Christmassy heat from the cinnamon and cloves. It's ready in three weeks, but tastes even better after three months.
- 3 rhubarb stalks
- 1 litre vodka
- Zest of 1/2 lemon
- 5 tbsp. caster sugar
- 1 cinnamon stick
- 3 whole cloves
Chop the rhubarb and bash with a rolling pin, along with the sugar, until mashed down to a pulp. Cover and leave to sit for two days.
Put the rhubarb, sugar and any juices into a large jar (bigger than 1 litre). Add the lemon zest, cinnamon, cloves and vodka. Seal and shake to combine all ingredients.
Put the vodka somewhere cool and dark for three weeks. Shake once a day. Strain into a clean jar or bottles and then leave to sit for up to three months to mature.