Rhubarb Schnapps

[Leslie Simpson]

Good recipes. I like schnapps and cider, and I prefer light alcohol to higher alcohol drinks. But I have no addiction and need to drink often.

[Issy]

Would that be ok to make now or is it too late to pick rhubarb?? Many thanks - sound delicious.

[northepaul]

Excellent, thanks - definately C present worthy!!

[zazen999]

Bumped....

[bobleponge]

Was looking for uses for my excess rhubarb, great thread, shall be happy tonight. Woohoooo

[Jillyreeves]

This summer I intend to make that lemon stuff. Anyone got the recipe handy? Might try it for Christmas pressies.....

Heres one i found, not tried it though.

15 lemons*
2 bottles (750 ml) 100-proof vodka**
4 cups sugar
5 cups water

* Choose thick-skinned lemons because they are easier to zest.

** Use 100-proof vodka, which has less flavor than a lower proof one. Also the high alcohol level will ensure that the limoncello will not turn to ice in the freezer.

Wash the lemons with a vegetable brush and hot water to remove any reside of pesticides or wax; pat the lemons dry.

Carefully zest the lemons with a zester or vegetable peeler so there is no white pith on the peel. NOTE: Use only the outer part of the rind. The pith, the white part underneath the rind, is too bitter and would spoil your limoncello.

Step One:
In a large glass jar (1-gallon jar), add one bottle of vodka; add the lemon zest as it is zested. Cover the jar and let sit at room temperature for at least (10) ten days and up to (40) days in a cool dark place. The longer it rests, the better the taste will be. (There is no need to stir - all you have to do is wait.) As the limoncello sits, the vodka slowly take on the flavor and rich yellow color of the lemon zest.

Step Two:
In a large saucepan, combine the sugar and water; cook until thickened, approximately 5 to 7 minutes. Let the syrup cool before adding it to the Limoncello mixture. Add to the Limoncello mixture from Step One. Add the additional bottle of vodka. Allow to rest for another 10 to 40 days.

Step Three:
After the rest period, strain and bottle: discarding the lemon zest. Keep in the freezer until ready to serve.

[Hilary B]

here you go...from piglets blogg...

Evington Hilltop Adventures: Limoncello

Ta lots. I will be keeping that recipe for future reference!

[Nicos]

i guess you like rhubarb nicos,

Urm..well...more of the other ingredient!!!

[Nicos]

This summer I intend to make that lemon stuff. Anyone got the recipe handy? Might try it for Christmas pressies.....

here you go...from piglets blogg...

Evington Hilltop Adventures: Limoncello

[Hilary B]

This summer I intend to make that lemon stuff. Anyone got the recipe handy? Might try it for Christmas pressies.....

[kate&rob]

i guess you like rhubarb nicos, i think i'll try this along with raspberry vodka, trouble is when i start making cocktails with this sort of stuff i end up sozzled for the weekend

[di]

I hate rhubarb & I'm not so keen on vodka since I've had the kiddies....but pop them together...well there's a different story.Made some a couple of years ago & it was yum!
Cheers for the reminder....I've even got both things in the kitchen,so may make it tonight!

[Nicos]

Hello- and welcome to the Vine!!!


Hmmm...looks like you'll fit in a treat here!!!!!

yummmmmyyy!

[Vegswap]

This makes a delightful looking pink schnapps. Try adding to a glass of sparkling wine.
Approx 1kg chopped rhubarb
300g castre sugar
1 litre bottle vodka (cheap as you can find)
Pop all the ingredients into a jar (or 2 depending on size). Store in a cool dark place for 6 week -if you remember shake jars daily. Strain into a bottle and serve