Thursday, May 04, 2006

Schnapps



I had been talking about it for a long time, and patiently waiting a long time for my forced rhubarb to produce enough sweet young stems to enable me to make this!



Voila

Vodka, sugar and all that rhubarb will turn into a delicious liquer in six months time. Schnapps - the recipe was from my Nigella Lawson's 'How to be a domestic goddess' book. I haven't followed many recipes from it - but it is a lovely book to read - but I have a long way to go before I become a domestic goddess - if in fact that I ever do LOL

All I have to do is to shake the bottles every couple of days, keep in a dark cool cupboard and strain.

I did it whilst 'the boss' was out bowling. He asked me why I was doing it as I don't drink.

Good point - I liked the sound of it and the challenge. My daughter in law in Essex likes it, so she can have some. My son probably will - it not he will try it just to please me - and who knows, I might like it too as I made it.

I now want to experiment with a raspberry version or other fruits, like pears, apricots, peaches, etc. So if you have any recipes for that, then I would be glad of them, otherwise I shall experiment.

I am off for a lie down now, in the hope that I will feel well enough to spend an hour this afternoon doing a little bit of gentle weeding. I cut out a couple of the painkillers as an experiment this morning - not a clever thing to do - so will reinstate them lunchtime - so that I can have a potter later.

Here is the recipe

Approximately 1kg rhubarb, to make 600g trimmed weight
300g caster sugar
1 litre of vodka, plus more if needed
2 x 1 litre jars
1 x 1 litre bottle

Chop the rhubarb and divide it between the two jars. Add 150g sugar to each jar, put the lids on and shake well. Unclip the lids and pour 500ml of vodka into each to fill. If that doesn't fill them, then pour in more.

Close the lids, put the rhubarb somewhere cool and dark for at least 6 weeks and up to 6 months. If you remember, shake the jars every other day for the first month or so.

Strain into a jug, then pour into a bottle.

From Nigella Lawson's 'How to be a Domestic Goddess'.

3 comments:

  1. Hi Al,

    How much sugar did you per jar?
    I've got some like that, and I've certainly go the rhubarb.

    I'm quite partial to fruit vodkas as well...and sloe gin.

    Will give it a go myself I reckon.

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  2. denise t2:25 pm

    lottie, why did u use the forced rhubarb instead of the regular rhubarb that u said was up and full and ready to pick? is there a difference?

    ReplyDelete
  3. Thanks for the recipe, I've been looking for something different to do with my rhubarb.

    ReplyDelete

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