Low-Carb Pink Rhubarb Gin

Step 1Slice 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.

Step 2Add 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.

Step 3When 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.

Step 4Pour in a large sterilized bottle or 2 to 3 smaller bottles. Store in a dark, cool cupboard, or in the fridge.

Step 5To serve, pour in a glass filled with ice cubes and top with sparkling water (club soda) or light (reduced sugar) tonic.

Step 6Optionally, garnish with some sliced rhubarb and/or ginger.

Step 7You can use a potato peeler to create long rhubarb ribbons. Enjoy immediately.