Damson Gin Recipes

DAMSON GIN LIQUEUR

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

DAMSON GIN

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.