Who doesn’t like the spirit of the moment? Thanks to restrictions lifted by the government we’re all enjoying a gin resurgence and the industry is booming.
We have a lovely collection of gin but a few ropey old bottles have remained in our alcohol cupboard for far longer than I care to admit.
I love making my own gin infusions and I shamelessly stole this idea from a friend who shared her recipe with me on Instagram. This is a great way to make a plain gin something special and worthwhile drinking. It also would make a great gift, two years ago I made earl grey gin which went down very well with all who received it.
Here’s how I made it, it’s really simple and will make you look like a domestic goddess, Nigella eat your heart out!
Right, roll up your sleeves, this is what you need to make your own apple and blackberry gin…be warned, it takes one month to infuse!
- A large preserving jar – a litre and a half is best as the fruit increases the volume so it won’t fit back into the bottle it comes from. It also helps to have a wider neck on the jar so you can easily add the ingredients.
- 750ml bottle of gin (no need to buy a fancy one, a supermarket cheapy gin will be fine!)
- 225g of blackberries
- 225g of apples (including the core and skins – no need to peel or cut out the centre!)
- 200g of caster sugar
- Optional – add one bay leaf
Then it really is as easy as washing the fruit, sterilising the bottles, roughly chopping the apples and adding all the ingredients to the jar and, last but not least, pouring the gin on top. Secure the lid and shake it until all the sugar dissolves. Go on, get those biceps moving and shake it!
Keep the jar somewhere dark and cool, shake every few days, and wait one month before straining through a fine sieve or muslin. It’s then ready to drink!
Here’s a few top tips and where I found my jars…
I found these amazing jars in Tesco, well actually my boyfriend Henry did, when I realised my smaller jars weren’t going to fit all the ingredients in.
Pour some out and add tonic, lemonade or to a cocktail to enjoy your infusion! I made ours so it was ready just in time for Christmas and I can’t wait to enjoy some with friends and family over the festive season.