A frozen shot of this Japanese knotweed & ginger vodka is delicious, and it makes a fragrant drink with tonic or served over ice with a little lemonade. Try to make the mixture a month before you want it so that the flavours have time to intensify.
Makes 750ml
Ingredients to make Japanese Knotweed & Ginger Vodka
- 500g knotweed, cut into chunks
- 200g caster sugar
- A thumb size of ginger, peeled and sliced
- 1 x 750ml bottle of vodka
Method
- Put the rhubarb, sugar and ginger into a 1-litre jar and pour in the bottle of vodka. Screw on the lid and put into a cupboard for 1 month.
- Strain in to a bottle and serve chilled over ice with soda water or lemonade.
Looking for more Knotweed Recipes?
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Everything from Japanese Knotweed Salmon with a knotweed salad, Knotweed rice noodles, knotweed curd with afternoon tea and the list goes on and on.
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