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We've scoured the archives and come up with our top 5 g
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Add a little sweetness to your favourite gin this Autumn with the last of the season's damson plums. These small, purple in colour plums have a large stone in the middle and very little flesh. They are also face screwingly tart when eaten raw so damsons are therefore best kept for cooking and are often used in jams, jellies, chutneys and, you guessed it - gin!
1. Rinse your picked damsons and remove any leaves and stalks, pat dry and tip into a freeze bag. Freeze overnight. The next day, bash the bag of damsons a good few times with a rolling pin, then tip them into a 2-litre Kilner jar.
2. Pour the sugar and gin into the jar and put on the lid. Shake well. Each day for a week, give the jar a good shake until all the sugar has dissolved. Then put in a cool, dark place for 2-3 months.
3. Line a plastic sieve with a square of muslin 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.
Let us know below how you get on making this delicious Damson Gin and which gin you find works best for it! We love the local Persie Gin but with so many to choose from, we couldn't possibly try them all!
We've scoured the archives and come up with our top 5 g
May 20th Wednesday
Enjoy an Afternoon Tea during lockdown; these tasty treats a
May 19th Tuesday
This list brings together the food outlets currently open In
April 22nd Wednesday
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