Fentons Gin

Blackcurrant /Raspberry/Blackberry/Damson/Sloe Gin

Ingredients:

  • 500g of fruit (can use fresh or frozen, frozen is better as it breaks the skin and more flavor comes out)
  • 1 litre of medium quality gin
  • 200g sugar for blackcurrants/raspberries/blackberries
  • 250g sugar for damsons/sloes

Method:

Wash the berries and leave to dry.  Place in a 2 litre wide necked bottle/jar, add the sugar, then the gin and shake well.  Shake every day until the sugar is dissolved, then shake lightly from time to time.  Store in a cool dark place for 4-6 months. (Sloe gin is best left for 12 months to let the full flavour develop, so make one year to drink the next). Strain through muslin and bottle/serve.

Gooseberry Gin

Ingredients:

  • 500g of gooseberries
  • 1 litre of medium quality gin
  • 200g of white granulated sugar for dessert gooseberries
  • 375g of white granulated sugar for ordinary green gooseberries

Method:

Wash the gooseberries, top and tail and discard any bruised fruit. Cut the gooseberries in half and add to a 2 litre wide necked bottle/jar.  Add the sugar, then the gin and shake well.  Shake every day until the sugar is dissolved, then shake lightly from time to time.  Store in a cool dark place for 4-6 months.  Strain through muslin and bottle/serve.

Rhubarb Gin

Ingredients:

  • 600g rhubarb – as pink as you can get as this gives the gin a better colour
  • 200g sugar
  • 1 litre gin – choose one low in botanicals so the rhubarb can be the star

Method:

Cut the rhubarb into 2 cm pieces and add to a 2 litre wide necked bottle/jar.  Add the sugar, shake and leave overnight – the sugar will draw the juices out of the rhubarb.  Add the gin and shake well.  Shake every day until the sugar is dissolved.  Place in a cool dark place for 3-6 months.  Strain through muslin and bottle/serve.

Note – the colour fades the longer you keep it – so best drink quickly!

Orange/Grapefruit Gin

Ingredients:

  • 3 Seville oranges or
  • 3 medium grapefruit (or 2 large ones) or
  • 2 grapefruit and 1 orange
  • 1 litre of medium quality gin
  • 100g sugar

Method:

Wash the citrus fruit in warm water to remove the waxy coating. Slice into semicircles.  Place in a 2 litre wide necked bottle/jar, add the sugar, then the gin and shake well.  Shake every day until the sugar is dissolved, then shake lightly from time to time.  Store in a cool dark place for 4-6 months.  Strain through muslin and bottle/serve.

Note – can make marmalade with the left-over fruit.

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