Wednesday, 14 July 2010

Rhubarb champagne

4 cups finely chopped rhubarb
4 cups white sugar
1/2 cup white vinegar
1 lemon finely sliced
25 cups water

Combine all ingredients and let stand in a pail for at least 2 full days.
Strain out fruit and residue and bottle.
Be careful, the mixture could become quite pressurized over too much time. Keep letting the pressure out of the bottles.

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