Damson Gin Recipes

DAMSON GIN LIQUEUR

Damson Gin Liqueur image

Damson gin is the taste of autumn in a bottle. If you like sloe gin then you'll love this easy to make damson gin liqueur. The rich and fruity flavour is enhanced with a subtle touch of spice and orange peel.

Provided by Jane Saunders

Time 5m

Number Of Ingredients 8

Ingredients

600 ml Gin (London Dry Gin)
300 g Damsons (Fresh or frozen)
75 g White sugar
75 g Demerara sugar
1 Strip Orange peel (optional)
1 Star anise (optional)
1 Clove (optional)
½ teaspoon Vanilla extract (optional)

Steps:

Begin by washing the fruit and pricking each damson 6 times using a sharp knife
Put all ingredients (except the vanilla) into a large jar and secure the lid
Shake the jar gently several times a day for the next 3-4 days until the sugar has fully dissolved then store for around 12 weeks in a cool dark place, shaking occasionally
Add the vanilla, mix well, then strain the liquid through a sieve
Optional: strain a second time through muslin or a nutbag to ensure a really clear liqueur
Decant into bottles and gift/ use over the year ahead

Nutrition Facts : ServingSize 25 ml, Calories 79 kcal, Carbohydrate 6 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 6 g, UnsaturatedFat 2 g

DAMSON GIN

Damson gin image

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

Provided by Lulu Grimes

Categories Drink

Time 30m

Yield Makes 1.5 litres

Number Of Ingredients 3

Ingredients

500g damsons
250g golden caster sugar
1l bottle gin or vodka

Steps:

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.
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.
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.

Nutrition Facts : Calories 63 calories, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar

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