Blackcurrant Gin Recipes

SIMPLE BLACKBERRY GIN RECIPE

Steps:

• Place the blackberries in a sterilised jar and cover with the sugar. Add the gin and give the jar a good shake. Place the jar in a dark place, like a kitchen cupboard.
• Give the jar a shake every so often over the next few days until the sugar has dissolved.
• Leave to mature. It's drinkable in 4 weeks but it can be left for 3 months.
• Strain the gin through a muslin cloth, try not to break up the blackberries. Pour the liquid into a bottle. If you think it needs it, add a little more sugar and shake until it's dissolved. Tip: Though you won't need the actual blackberries after this stage you don't have to discard them. Pop them into a glass of Prosecco for a blackberry gin cocktail.
• After 4 weeks, the gin is beautiful dark red in colour. It still holds a boozy strength but with a fruity tone of the blackberries. For the perfect, refreshing summer cocktail, serve a double measure chilled over ice and topped up with tonic.
• If your leave the gin for 3 months, it mellows and the full fruitiness of the blackberries comes through and it's smooth enough to serve over ice as a liqueur. An excellent addition is a cinnamon stick which can be added to the gin at the same time as the sugar.

BLACKCURRANT GIN

Steps:

• Wash the blackcurrants and remove any stems, stalks and leaves from the fruit. Discard any that are bruised or discoloured.
• Put the prepared blackcurrants into the sterilised 1-litre jar, along with the sugar and gin. Seal the lid, and shake until most of the sugar dissolves. Reserve the gin bottle for later.
• Keep in a cool dark place, and give the jar a shake every day if you can, or every couple of days. The gin will be ready after three weeks, but can be kept for up to three months with the blackcurrants in for a stronger flavour. Don't keep the currants in the gin for any longer than three months or the flavour will start to deteriorate.
• Decant a little into a glass, and taste. When you're happy with the flavour, strain through a fine mesh cloth or muslin, back into the original, or another, clean bottle. Discard the fruit. The flavour will keep developing over time, store in a cool dark place. Drink on its own, add a dash to champagne, or use in place of cassis for a less sweet profile.