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.
Weekend Gardener 