recipe: Blackberry Gin

A lovely autumnal project when the fruit is in season and your mind might turn to Christmas preparations.

It’s delicoius served with tonic, poured over icecream or even add a shot to a glass of Champagne for a deliciously festive Christmas day cocktail (or any day come to think of it)

I was lucky enough to pick my blackberries straight from the hedgerow but you could always pick yours straight from the supermarket shelf.  This recipe calls for three months steeping so now is the ideal time to start this which should render you a great tipple ready for drinking just in time for Christmas!

The full fruitiness of the blackberries means you don’t need to balance this with very much sugar.

One big warning though – make sure you DO strain out the fruit, and don’t leave it for any more than 3 months in the bottle or else the contents do start to be overpowered by a ‘woody’ taste.

Here’s my recipe.  It makes approx 1 litre.

Ingredients

  • 350g blackberries / blueberries / raspberries (rinsed)
  • 1 Litre Gin (I used Aldi)
  • 150g Sugar

Method

  • Put the fruit into a sterilised Kilner jar or 1 ltr bottle and add the sugar
  • Top the jar up with the Gin, seal and shake well
  • Over the next couple of days, shake occasionally until the sugar has dissolved
  • Store in a dark corner to mature for 3 months only
  • Strain into a large bowl through a layer of muslin or a couple of coffee fliters – leave to drip and do not squeeze!
  • Taste for sweetness
  • Bottle into sterilised glass bottles and add a little extra sugar if required, shaking occasionally until dissolved
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