Damson gin in glasses and decanter with label

Damson gin

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(6 ratings)

Prep: 30 mins plus 12 hours freezing and 2-3 months maturing time

Easy

Makes 1.5 litres

Bottle up a taste of autumn with our homemade damson gin. The flavour matures and improves over time. The recipe can also be used to make damson vodka

Nutrition and extra info

  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: per 25ml

  • kcal63
  • fat0g
  • saturates0g
  • carbs5g
  • sugars5g
  • fibre0g
  • protein0g
  • salt0g
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Ingredients

  • 500g damsons
    Damson

    Damson

    dam-sun

    A small fruit with vibrant dark blue skin and a strong, sour flavour, damsons are similar to…

  • 250g golden caster sugar
  • 1l bottle gin or vodka
    Gin

    Gin

    jinn

    Gin has enjoyed a huge revival recently. It's usually served alongside tonic water (a…

Method

  1. Rinse and pick over the damsons to remove any leaves and stalks, then pat dry, tip into a freezer bag and freeze overnight. The next day, bash the bag of damsons a couple of times with a rolling pin and then tip the lot into a 2-litre Kilner jar, or divide between 2 smaller jars.

  2. Pour in the sugar and gin, and put the lid on. Shake well. Each day for a week, give the jar a good shake until all the sugar has dissolved, then put it in a cool, dark place and leave for 2-3 months.

  3. Line a plastic sieve with a square of muslin (or use a coffee filter in a cone for a really refined gin) and strain the damson gin through it. Decant into clean, dry bottles, seal and label. The gin is now ready to drink, but will improve and mature over time – it will keep for over a year, if you can wait that long.

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Comments, questions and tips

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Liz Fryman's picture
Liz Fryman
6th Oct, 2019
5.05
I let my damsons defrost before I bashed them and it worked perfectly, much easier than pricking each one. Thanks for the recipe BBC
Hannah Cornish's picture
Hannah Cornish
20th Sep, 2019
It is virtually impossible to smash a frozen damson. I tried with a rolling pin, which is now covered in little dints, and also a stone pestle and mortar. Just pick them with a pin while fresh. It's actually the easiest option.
Jane Johnson's picture
Jane Johnson
12th Sep, 2019
Once you’ve taken the gin off the fruit make damson sherry. Just pour a bottle of sherry, I use a supermarket own pale cream, over the fruit and leave for a coupon months.
decomble's picture
decomble
29th Aug, 2019
5.05
I had some success by just pricking them, then after all the Damson Gin had been removed, I sliced each damson (yes it took a day!!!), removed the stones, and served the damsons with ice cream. That way you don't lose all the damsons, and they are lovely with ice cream (If you can be bothered!!)
Lyme
23rd Sep, 2019
Can you use damsons that have been de stoned and cut in half to make damson gin?
goodfoodteam's picture
goodfoodteam
24th Sep, 2019
Thanks for your question. Yes, you can. We suggest using as is because it's much easier.
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