Eton mess trifle
Layer a quintessentially British pudding with sherry-steeped strawberries, meringue and cream then top with flaked almonds
Rhubarb & strawberry vodka
- Preparation and cooking time
- Prep:
- plus 3-4 weeks infusing
- Easy
- Makes about 1.5 litres
Skip to ingredients
- 400g forced rhubarb(the pale pink, thin-stemmed kind), cut into short lengths
- 8-12 ripe strawberrieshalved
- 300g caster sugar
- 2 thin slices fresh ginger
- 1l bottle vodka
Nutrition: per serving (30ml)
- kcal81
- fat0g
- saturates0g
- carbs7g
- sugars7g
- fibre0g
- protein0g
- salt0g
Method
step 1
Put all the ingredients in a large Kilner jar and shake well to dissolve the sugar. Leave in a cool place and shake 2-3 times a week for 3-4 weeks until the liquid is a rich pink colour.
step 2
Set a large sieve over a large bowl and line the sieve with muslin. Strain the vodka though the sieve, then transfer to a jug and pour carefully into clean, dry bottles. Seal and label the bottles. The vodka is now ready to drink, or will keep in a cool, dark place for up to 1 year. Serve over ice or neat in chilled shot glasses, or make into a long drink topped with soda or fizz, adding half a strawberry just before serving.
