Description
Make a bright, homemade rhubarb cordial flavored with fresh orange zest and a touch of gin for a complex, seasonal mixer.
Ingredients
Scale
- 1 kg rhubarb, chopped into 1-inch pieces
- 1 kg granulated sugar
- 1 liter water
- Zest of 2 large oranges (avoiding the white pith)
- 100 ml London Dry Gin
- Juice of 1 lemon
Instructions
- Combine the chopped rhubarb, sugar, and water in a large, non-reactive pot.
- Heat the mixture over medium heat, stirring until the sugar dissolves completely. Do not boil yet.
- Bring the mixture to a gentle boil, then reduce the heat to maintain a steady simmer. Cook for 15 to 20 minutes, stirring occasionally, until the rhubarb has broken down completely and the liquid is deeply colored.
- Remove the pot from the heat. Stir in the orange zest and the lemon juice.
- Allow the mixture to cool slightly for about 10 minutes.
- Stir in the gin.
- Strain the mixture through a fine-mesh sieve lined with cheesecloth into a clean bowl. Press gently on the solids to extract all the liquid, but do not force too much pulp through.
- Pour the finished cordial into sterilized bottles, leaving a small headspace. Seal tightly.
Notes
- For a clearer cordial, chill the strained liquid for several hours before bottling; this allows fine sediment to settle, which you can then carefully leave behind.
- The gin adds aromatic complexity; if you prefer a non-alcoholic version, omit the gin and add 50 ml of orange blossom water after straining.
- Store the sealed bottles in a cool, dark place for up to 6 months, or in the refrigerator for up to 1 year.
- To serve, mix one part cordial with three parts soda water or tonic water over ice. It also works well as a base for gin cocktails.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Beverage
- Method: Stovetop Simmering
- Cuisine: General
Nutrition
- Serving Size: 60 ml (approx 1/4 cup)
- Calories: 250
- Sugar: 60
- Sodium: 1
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 62
- Fiber: 1
- Protein: 0
- Cholesterol: 0