Don't forget to schnapp

[andrewo]

My rhubarb schnapps is coming to a head and I'll have a few bottles for Christmas. So, if you still have some rhubarb left, search for recipe in the forum that I posted up last year and let your taste buds rumble!

[BrideXIII]

My rhubarb schnapps is coming to a head and I'll have a few bottles for Christmas. So, if you still have some rhubarb left, search for recipe in the forum that I posted up last year and let your taste buds rumble!

oo will have to hunt that out, I lurve schnapps, although its usually the ole archers peach variety.

[bobleponge]

Does apple schnapps exist?
I have tons of apples, will be doing cider when I get home, but if apple schnapps was also a possiblity I would give it a try.
Any recipes available anywhere?

[smallblueplanet]

Here ya go Bob, don't think it'll use many apples though.

Apple Schnapps - Recipe

[bobleponge]

Thanks SBP, it will the amount I'm gonna make!! Says its better after storage anyway, so will try and keep it.

[andrewo]

I've just done a search for the recipe and cannot find it, so here it is again:

You have to be patient because the process couldn't be easier. The recipe I use comes from Nigella Lawson's 'How to Be a Domestic Goddess'.

The ratio is 2 lbs rhubarb to 1 1/2 cups sugar to 1 litre of vodka (I buy the cheap stuff from Sainsbury's - have discovered by trial and error that this is the best one).

I cut the rhubarb into 1 1/2 inch pieces, place in a sterilized jar, add sugar, pour vodka over to fill the jar, cover tightly, and shake alot.

I then put the jars somewhere cool and dark for at least 6 weeks (I put mine under the stairs) and shake it every few days.

The light, aromatic liquor tastes like sweet-sour cotton candy and funnily enough with a hint of peaches. You can drink it straight, and boy will that give a flush to your cheeks but it works well with lemonade and soda water (especially in summer with some fruit and borage in, like pimms but with a hell of kick). It also works well over ice cream.

[BrideXIII]

I've just done a search for the recipe and cannot find it, so here it is again:

You have to be patient because the process couldn't be easier. The recipe I use comes from Nigella Lawson's 'How to Be a Domestic Goddess'.

The ratio is 2 lbs rhubarb to 1 1/2 cups sugar to 1 litre of vodka (I buy the cheap stuff from Sainsbury's - have discovered by trial and error that this is the best one).

I cut the rhubarb into 1 1/2 inch pieces, place in a sterilized jar, add sugar, pour vodka over to fill the jar, cover tightly, and shake alot.

I then put the jars somewhere cool and dark for at least 6 weeks (I put mine under the stairs) and shake it every few days.

The light, aromatic liquor tastes like sweet-sour cotton candy and funnily enough with a hint of peaches. You can drink it straight, and boy will that give a flush to your cheeks but it works well with lemonade and soda water (especially in summer with some fruit and borage in, like pimms but with a hell of kick). It also works well over ice cream.

thanx for that, will give it a go when I can afford to buy a bottle of vodka and NOT drink it

[stevemac]

An interesting idea!!

What sort of jars are you using for this and where can i get them?

Thanks
Steve

[andrewo]

Kilner jars, they're readily available, I think we got ours from Ikea.

[pickleandpreserve]

I've just had a jar of rhubarb schnapps 'mature' and thought I'd report back on how easy it was to make and how tasty we've found it. Amazing how rhubarby it is.
Delicious mixed with elderflower cordial and sparkling wine.

[bobleponge]

Ooohhhh I'd forgotten that I had a couple of litres "maturing" away at home. I shall have to give that a test drive when I get back.

[rana]

Sounds great and am keen to try it. Does it work as well with the rather thinner flavoured summer rhubarb that is in the garden now?

[Scottishnewbie]

Glad I found this! Can you put it in old mayo jars or does it need to be a different kind?

[pickleandpreserve]

Rana - I imagine it would work fine, although the flavour may not be as strong. You could experiment with mixing in some other fruit at the same time, maybe raspberries?

Scottishnewbie - If you can get a good watertight seal with the mayo jar then I can't see any reason why not. You want to be able to give it a good shake every now and again without the schnapps seeping out.

[bobleponge]

I made this last year and it was an absolute triumph.
After a party, 4 of us pretty much destroyed a bottle just drinking it as shots and it was just beautiful. Only one problem ......

I didnt make enough.

I have loads of frozen rhubarb in the freezer that I could easily liberate for some more schnapps, but will it work ok?
Should I defrost the rhubarb first or can I just put the frozen stuff straight into the jars?

Any thoughts from anyone?