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Summer isn't over yet so why not make this summer inspired, sugar-free Pink Gin infused with tart rhubarb, spicy ginger and sweet vanilla? It's so good and takes just a few minutes to prepare. The only challenge will be to wait for at least a couple of weeks in order for the flavors to develop.
This Low-Carb Pink Rhubarb Gin is a great way to add a punch of flavor with no extra carbs. You can use it to make Low-Carb Gin Fizz or simply splash some in ice-packed tumblers and reduced sugar tonic. (And in case you wonder, Gin & Tonic are not off limits when you follow a low-carb diet.)
How To Make Sugar-Free Pink Rhubarb Gin
Making Low-Carb Pink Gin at home is easy and you will only need a few common ingredients, plus patience to let it infuse for at least 2 weeks.
- Gin is a distilled alcoholic drink flavored with juniper berries. Quality gin is the best option in this recipe but if you're not a fan of gin and prefer a more neutral taste, use vodka instead.
- Rhubarb for extra tang and pretty pink color. Depending on the type of rhubarb you'll be using, you'll achieve a pink or pink-orange hue.
- Ginger for a spicy kick to balance the sweetness from vanilla.
- Vanilla for subtle sweetness and flavor. Vanilla pods are best for infusion but you could even use about 1 teaspoon of vanilla bean powder or 1 to 2 tablespoons of sugar-free vanilla extract.
- Sweetener is optional. You can use Allulose, liquid stevia or powdered Erythritol.
I prefer mine sweetener-free but you can always use a few drops of stevia or some Allulose which is not just low in carbs but it also tastes like sugar. Also, unlike most other sweeteners, Allulose won't crystalize once refrigerated resulting in the perfect finish. Just make sure to stir until it's well combined and dissolved before tasting and adding more sweetener.
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More Low-Carb Drinks & Liqueur Recipes
Love making low-carb cocktails? There are plenty of low-carb options below!
Is there any liqueur you've been missing on keto? Let me know in the comment section and I'll do my best to make a low-carb version!
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Hands-on Overall
Serving size 45 ml/ 1.5 fl oz
Nutritional values (per 45 ml/ 1.5 fl oz)
Net carbs0.2 grams
Protein0 grams
Fat0 grams
Calories104 kcal
Calories from carbs 76%, protein 15%, fat 9%
Total carbs0.3 gramsFiber0.1 gramsSugars0.1 gramsSaturated fat0 gramsSodium1 mg(0% RDA)Magnesium1 mg(0% RDA)Potassium15 mg(1% EMR)
Ingredients (makes about 700 ml/ 24 fl oz)
- 1 bottle of gin (700 ml/ 24 fl oz)
- 3 to 4 rhubarb stalks, thinly sliced (300 g/ 10.6 oz)
- 2-inch piece of ginger, thinly sliced (43 g/ 1.5 oz)
- 1 vanilla pod, split
- Optional: Stevia drops or Allulose, to taste
Instructions
- Slice the rhubarb and the ginger. Cut the vanilla pod lengthwise to split and open.
Note: Rhubarb, ginger and vanilla are only use for infusing and will have an insignificant impact on the nutrition facts. I only counted about 20%. You'll need about 300 g (10.6 oz) rhubarb and one 2-inch piece of ginger for infusing the gin.
- Add the rhubarb, ginger and vanilla to a sterilized jar. Top with the gin and close with a lid. Let it infuse for at least 2 weeks but ideally for 3 to 4 weeks.
- When ready, pour the infused gin through a fine mesh sieve or a nut milk bag. If you don't want any vanilla seeds in the gin, line the sieve with a muslin cloth and pour through. Optionally, you can sweeten this with some stevia or allulose.
- Pour in a large sterilized bottle or 2 to 3 smaller bottles. Store in a dark, cool cupboard, or in the fridge.
- To serve, pour in a glass filled with ice cubes and top with sparkling water (club soda) or light (reduced sugar) tonic.
- Optionally, garnish with some sliced rhubarb and/or ginger.
- You can use a potato peeler to create long rhubarb ribbons. Enjoy immediately.
Ingredients
- 1 bottle of gin (700 ml/ 24 fl oz)
- 3 to 4 rhubarb stalks, thinly sliced (300 g/ 10.6 oz)
- 2-inch piece of ginger, thinly sliced (43 g/ 1.5 oz)
- 1 vanilla pod, split
- Optional: Stevia drops or Allulose, to taste
Instructions
- Slice the rhubarb and the ginger. Cut the vanilla pod lengthwise to split and open.
Note: Rhubarb, ginger and vanilla are only use for infusing and will have an insignificant impact on the nutrition facts. I only counted about 20%. You'll need about 300 g (10.6 oz) rhubarb and one 2-inch piece of ginger for infusing the gin.
- Add the rhubarb, ginger and vanilla to a sterilized jar. Top with the gin and close with a lid. Let it infuse for at least 2 weeks but ideally for 3 to 4 weeks.
- When ready, pour the infused gin through a fine mesh sieve or a nut milk bag. If you don't want any vanilla seeds in the gin, line the sieve with a muslin cloth and pour through. Optionally, you can sweeten this with some stevia or allulose.
- Pour in a large sterilized bottle or 2 to 3 smaller bottles. Store in a dark, cool cupboard, or in the fridge.
- To serve, pour in a glass filled with ice cubes and top with sparkling water (club soda) or light (reduced sugar) tonic.
- Optionally, garnish with some sliced rhubarb and/or ginger.
- You can use a potato peeler to create long rhubarb ribbons. Enjoy immediately.
Nutrition (per serving, 45 ml/ 1.5 fl oz)
Calories104kcal
Net Carbs0.2g
Carbohydrates0.3g
Protein0g
Fat0g
Saturated Fat0g
Fiber0.1g
Sugar0.1g
Sodium1mg
Magnesium1mg
Potassium15mg
Detailed nutritional breakdown (per 45 ml/ 1.5 fl oz)
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