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“The recipe calls for discarding the pulp. However, I add back in a couple of tablespoons of fine pulp to add a little texture.”
READY IN:
1hr
YIELD:
4 litres
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix together the rhubarb, lemon juice, sugar and water.
  2. Cook until tender.
  3. Put through sieve.
  4. Discard pulp.
  5. Reheat and add jelly powder and vodka.
  6. Put into container and freeze for 2 days.
  7. To serve, fill a glass 3/4 full with rhubarb mixture and top up with 7-Up or Ginger Ale.

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