Rhubarb Champagne
This is a beautiful, pink, fizzy and (I think) alcoholic
drink.
I haven't made it in a while as I can never
seem to find any decent rhubarb in the shops around here.
We tried growing rhubarb but weren't successful at all.
If anyone knows any fail safe ways of growing rhubarb please
do let me know because I am willing to have another go. Even
my attempts at growing it couldn't be much worse than the
straggly offerings in the supermarkets here in Bunbury.
The links immediately below are
not my recipes but you may find them interesting
anyway.
To convert any of these ingredients into US measurements please
use this
Quantity Conversion
Chart.
Ingredients:
1 kg (2 and 1/4 pounds) rhubarb
3 cups sugar
6 teaspoons white vinegar
4 litres (7 pints) water
2 lemons
Method:
Cut rhubarb into small pieces. Squeeze lemon and
cut rind into small strips. Add lemon juice, rind and
rest of ingredients to the rhubarb. Leave 48 hours
stirring occasionally. Strain 3 times. Bottle
and seal (crown seals). Leave 2 weeks to brew.
Notes:
Try to choose really pink/red rhubarb as the colour makes
a difference to the resultant champagne.
If the weather is warm then the 2 weeks waiting time can
be reduced.
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