Damson gin in glasses and decanter with label

Damson gin

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(1 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 – try using it to top up a glass of prosecco or champagne

Nutrition and extra info

  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: per 125ml

  • 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
    Gin

    Gin

    jinn

    Like all safe alcoholic drinks, gin is based on ethanol, an intoxicating liquid chemical that…

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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