We make strawberry rhubarb gin with the Thermomix® in 7 minutes. The trick is the sieve after blending and ready-made rhubarb juice instead of a home-cooked syrup.
The combination of sweet strawberries and tart rhubarb works brilliantly in early summer drinks. With this gin long drink, preparation is simple once you know what matters.
Strawberry Rhubarb Gin with the Thermomix®
Ingredients 0 / 6 ✓
- 300 g strawberries
- 300 g rhubarb juice
- 40 g gin
- 200 g ice cubes
- 4 lemon slices
- 4 sprigs of mint
Instructions 0 / 3
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1
Blend the strawberries.
Wash and hull the strawberries, place them in the mixing bowl and blend for 10 sec / speed 10. Then pass through a sieve and press the puree back into the mixing bowl.
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2
Blend the ingredients.
Add the rhubarb juice, gin and ice cubes and blend for 5 sec / speed 8.
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3
Serve.
Pour into cocktail glasses and garnish with lemon slices and mint.
Video
Nutrition per serving
Why the sieve after blending is essential
Strawberries contain fibres and small seeds. When you blend them at speed 10, these particles remain in the mixing bowl. The problem: in the finished drink they settle and give a floury texture.
Our solution is the sieve. After 10 sec at speed 10, you pour the puree into a fine sieve and press it back into the mixing bowl with a spoon. The fibres and seeds stay in the sieve, and the clear strawberry puree passes through. The drink becomes smooth and fruity, not grainy.
Important: the sieve must have a fine mesh. Coarse sieves let too many particles through. We use a standard kitchen sieve with a mesh size of about 1 mm.
Buy rhubarb juice instead of cooking rhubarb
Many recipes cook fresh rhubarb with sugar into a syrup. That takes 20 minutes plus cooling time. We use ready-made rhubarb juice from the supermarket or health food shop. It is already cooked, filtered and balanced between sweet and sour.
When buying, look for genuine rhubarb juice, not rhubarb nectar with a lot of added water. The juice should contain at least 50 per cent rhubarb. We usually use freshly pressed juice from the chilled section, which tastes more intense than concentrate.
The 300 g of rhubarb juice in the recipe gives the drink its characteristic tartness. Less makes it too sweet from the strawberries; more overpowers the strawberry puree.
Gin quantity for 4 glasses
40 g of gin across 4 glasses of 200 ml works out to 10 g per glass. The amount is deliberately low because the drink is intended as a light aperitif, not a classic cocktail. If you want a higher alcohol content, double the gin to 80 g.
Which gin works best? We use a neutral London Dry Gin without dominant botanicals. Strongly spiced gins like Hendrick’s overpower the strawberry. A straightforward gin like Tanqueray or Bombay Sapphire lets the fruit come through.
Blend the ice cubes straight in
The 200 g of ice cubes go straight into the mixing bowl with the rhubarb juice and gin. 5 sec at speed 8 crushes the ice and chills the drink at the same time. The result is a lightly slushy drink, not a clear liquid.
If you prefer a clear drink with ice cubes in the glass, leave the ice out when blending and pour the drink over fresh ice in the glasses. This gives a different texture but works just as well.
Serving with lemon and mint
Lemon slices and mint are not essential, but they add fresh accents to the drink. The lemon highlights the tartness of the rhubarb, and the mint gives a cool aroma. We place one lemon slice on the rim of each glass and press the mint gently so the essential oils are released.
Alternative garnishes: pieces of rhubarb, fresh strawberries or basil instead of mint. Anything that signals freshness works with this drink.
Storage without ice
If you blend the drink without ice cubes, it keeps in the fridge for 2 days in a sealed bottle. The colour deepens slightly but the flavour stays. Blended with ice cubes, the drink becomes watery after 30 minutes, so serve it straight away.
You might also like: Apple Juice with the Thermomix® (1 litre, 29 min, no added sugar).
To prepare ahead for a party: press the strawberry puree through the sieve and mix it with the rhubarb juice, then store in the fridge. Add the gin and ice just before serving and blend. This saves time and keeps the flavours fresh.
