Elderberry Gin Recipes

ELDERBERRY GIN

Steps:

• Thoroughly clean the berries under running water. Drain.
• Using a fork, pick the berries of the tiny branches. Be careful not to have stems still attached to the berries. Only keep the ripe berries, i.e. discard the green and damaged ones.
• Give the berries a good rinse to remove any debris, then tip them into a 1.5ℓ (6 cups) jar, along with the lemon peel.
• Pour in the gin, close the lid and seal.
• The jar will now have to be stored for at least a month in a cool, dark place. Every few days, you'll need to turn.
• Using a fine sieve, strain the gin. After you strain it, you can keep the berries and use them in dessert or in a savoury sauce to be served with venison.
• Place the sugar and pour 125ml (½ cup) of water in a small saucepan over a low heat.
• Stir frequently until all the sugar has dissolved and a sugar syrup has formed. Remove from the heat and allow to cool.
• How sweet you want the elderberry gin to be is up to you. Pour a little of the sugar syrup in at a time and taste until desired sweetness is achieved. Enjoy!

ELDERFLOWER GIN

Steps:

• Shake any obvious bugs off the elderflower heads then put them into a large jar or jug. Add the lemon peel, caster sugar and pour over the gin. Cover and leave to infuse for 24hrs.
• Strain through coffee filter paper or 2 sheets of kitchen paper into a clean bottle. Keeps for up to 1 month. Serve with tonic water, lots of ice and a dash of sugar syrup if you like.