Name: Rhubarb Liqueur Recipe
Ingredients: Wash and chop the rhubarb. Trim the ends and remove any damaged fragments.; Place chopped rhubarb in a wide mouthed quart jar. Lightly pack in the rhubarb. If desired, add one, small, sliced orange for flavor.; Pour the alcohol over the rhubarb, and place the lid on the quart jar. Set aside in a dark location and shake daily for 3-6 weeks, or until all color has faded from the rhubarb and into the alcohol.; Strain the jar into a large bowl through a large sieve, and reserve the liquid. Press out as much liquid from the rhubarb as you can. Reserve the liquid and discard the solids.; In a small saucepan, add the water and sugar and bring to a low boil to prepare a simple syrup. Once the sugar dissolves, turn down the stove and let the syrup simmer.; Let water reduce by one quarter, and let cool. When cooled, add the simple syrup to the infused vodka.; Portion the blended rhubarb alcohol and sugar mixture into nice bottles, label and date.; Let the rhubarb liqueur age for an additional month to let flavors meld and mellow.

Description

3-4 cups fresh rhubarb, coarsely chopped
750ml vodka
1 orange, sliced (optional)
1.5 cups granulated sugar
1.5 cups water

Ingredients

Wash and chop the rhubarb. Trim the ends and remove any damaged fragments.
Place chopped rhubarb in a wide mouthed quart jar. Lightly pack in the rhubarb. If desired, add one, small, sliced orange for flavor.
Pour the alcohol over the rhubarb, and place the lid on the quart jar. Set aside in a dark location and shake daily for 3-6 weeks, or until all color has faded from the rhubarb and into the alcohol.
Strain the jar into a large bowl through a large sieve, and reserve the liquid. Press out as much liquid from the rhubarb as you can. Reserve the liquid and discard the solids.
In a small saucepan, add the water and sugar and bring to a low boil to prepare a simple syrup. Once the sugar dissolves, turn down the stove and let the syrup simmer.
Let water reduce by one quarter, and let cool. When cooled, add the simple syrup to the infused vodka.
Portion the blended rhubarb alcohol and sugar mixture into nice bottles, label and date.
Let the rhubarb liqueur age for an additional month to let flavors meld and mellow.

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