Foods of the World Forum Homepage
Forum Home Forum Home > The US and Canada > The Midwest and Great Plains
  New Posts New Posts RSS Feed - Cousin Penny's Rhubarb-Infused Vodka
  FAQ FAQ  Forum Search   Events   Register Register  Login Login

This site is completely supported by donations; there are no corporate sponsors. We would be honoured if you would consider a small donation, to be used exclusively for forum expenses.



Thank you, from the Foods of the World Forums!

Cousin Penny's Rhubarb-Infused Vodka

 Post Reply Post Reply
Author
Message
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 8931
Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Topic: Cousin Penny's Rhubarb-Infused Vodka
    Posted: 20 September 2018 at 12:46
I got this from my cousin, Penny -

Quote Rhubarb Infused Vodka

10 cups rhubarb chopped in small pieces (about a ice cream pail)
3 cups sugar
1liter vodka, any brand

Mix sugar and rhubarb together thoroughly and let sit a while (2 to 3 hours) so the sugar soaks into rhubarb (I usually put the bucket in refrigerator for this step)

Then take out of refrigerator and add the vodka. Put the bucket back in the refrigerator for 14 days.

Stir well daily.

After 14 days. strain the vodka and throw away the rhubarb...keep the vodka, for heaven's sake. I save the vodka bottle to put the infusion back in.

Enjoy alone or with a mixer (Squirt, 7 up, whatever)
If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
Sponsored Links


Back to Top
pitrow View Drop Down
Chef
Chef
Avatar

Joined: 22 November 2010
Location: Newberg, Oregon
Status: Offline
Points: 940
Post Options Post Options   Thanks (0) Thanks(0)   Quote pitrow Quote  Post ReplyReply Direct Link To This Post Posted: 20 September 2018 at 13:11
sounds interesting. but why does it need refrigeration? Even before the vodka there's enough sugar in there to keep most nasty things (except maybe flies and ants) at bay.
Mike
Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog
Back to Top
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 8931
Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 20 September 2018 at 13:15
Hi, Mike -

I'm guessing that it is mainly because the fridge is simply a handy place to keep it; I'm also guessing that the maceration of the rhubarb would happen just as well on the counter-top, and a lid of some sort would keep the insects from invading.

I see a lot of possibilities here: chokecherries, buffaloberries...blackberries etc. &c....
If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
pitrow View Drop Down
Chef
Chef
Avatar

Joined: 22 November 2010
Location: Newberg, Oregon
Status: Offline
Points: 940
Post Options Post Options   Thanks (0) Thanks(0)   Quote pitrow Quote  Post ReplyReply Direct Link To This Post Posted: 20 September 2018 at 14:03
seems pretty similar to making limoncello,I might give it a shot.
Mike
Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog
Back to Top
 Post Reply Post Reply
  Share Topic   

Forum Jump Forum Permissions View Drop Down



This page was generated in 0.078 seconds.