https://www.womanandhome.com/recipes/homemade-damson-gin-recipe (Demi Johns … New! The deep colour of this blackberry gin recipe is such a … 5. Then add about a third of the weight of the fruit in sugar. (Optional lavender to make the gin infused with strawberries & lavender). Ingredients: 100ml damson gin; 300ml Champagne; Cherry to garnish; Method: Divide the damson gin between 4 cocktail glasses. We would recommend making a few batches so you can drink one and keep one for the next year (which will taste even better), Join our Great British Chefs Cookbook Club. When you are ready to make the gin, sterilise your glass containers (go here to find out how). Top up … Recent Comments. Rinse and pick over the damsons to remove any leaves and stalks, then pat dry, tip into a freezer bag and freeze overnight. Jammy and sweet, with enough juniper bite and soft spicy hints to help it along. Get one of our Damson pie recipe and prepare delicious and healthy treat for your family or friends. 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. Prick the damsons and put into a clean sterilised glass bottle (must have a lid). Here’s how to make a dry Damson Gin. Then add the gin and shake. Learn how to create your own gin infusions, including classics like damson and sloe gin, as well as a special festive version – perfect gifts for friends and family. You can also use vodka instead of gin if you prefer, which gives a slightly ‘cleaner’ flavour. Shake well. If you'd like it a little sweeter, you can add more sugar at this stage, Transfer to a bottle – the damson gin is now ready to drink, though really benefits from ageing. 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. Put the lid on the jar. They don’t particularly like pure peat or pure clay soil though. Before making your damson gin, prick the damsons or freezer then allow to thaw so that the skins pop. Some folks use vodka but I can’t stomach the stuff so my chosen spirit is gin. Bottle up a taste of autumn with our homemade damson gin. Place the damsons in a sterilised jar. Add the sugar, gin and almond essence and shake well. Pour in the sugar and gin, and put the lid on. Freezing the damsons and then bashing them will help release the juice and is far less of a faff than pricking each one with a fork. Prick the damsons with a skewer and put them in a preserving jar with 600ml (1 pint) of gin and 250g (9oz) caster sugar. 600ml (1 pint) gin; 250g (9oz) caster sugar; Method. When they’re cool simply fill each container a bit under half full with the fruit. Crecipe.com deliver fine selection of quality Damson pie recipes equipped with ratings, reviews and mixing tips. This damson gin recipe couldn't be simpler, and even though you need to wait a few months before you can taste it, the result is well worth it! You can purchase bare-root damson trees online from November onwards. You might be surprised that it’ll get eaten fast so why not make extra, check out the full recipe here and the strawberry & lavender gin here. Get luxury towels worth £79.99 for just £14.99, plus P&P! Add your prepared damsons then pour in the gin. The Kitchen with Great British Chefs is where you’ll find all the recipes from our own team of expert chefs. Combine the halved damsons and the water in a large, heavy bottomed saucepan or jamming pan. Good appetite! Filter the gin as well as you can – this prevents sediment from settling at the bottom of the bottles. Place in a large Kilner jar or glass container. Method: Prick the damsons and put into a clean sterilised glass bottle (must have a lid). The flavour matures and improves over time. Make in September when damsons are in season and this gin will be ready right on time for Christmas. Related posts: Our 5 Favourite Christmas Foodie Hampers. A cocktail fit for royalty, the King’s Damson features premium fizz, which will keep you warm and make you mildly light-headed. Give it a shake to mix the sugar in and then agitate it every day until all the sugar had dissolved. For the colour alone (let alone the unique, punchy flavour) it’s well worth making a batch of gin to mix up any way you wish. Method for Damson Gin: Prick damsons, put into a clean sterilised glass container that can be sealed. Then just agitate it every so often leaving it … As damsons are gathered in late Summer/early Autumn in the UK, damson gin is often made to be ready for Christmas. https://www.greatbritishchefs.com/ingredients/damson-recipes Strain mixture through a sieve and bottle. It’s not rocket science so don’t be too worried here, the only thing to try and ensure is that it’s as hygienic as possible, so sterilise and wash everything you … Some people like to make the Damson Gin for the coming Christmas, so that would mean leaving them for about three months and then decanting the gin around December time. Making Damson Gin is simple! https://www.theguardian.com/.../oct/16/nigel-slater-damson-sloe-recipes About: Gin has forever been a long British tradition - being first developed in London. If you like sloe gin, then you'll love damson gin – it has the same rich, fruity, deep flavours and really showcases this delicious British fruit at its best. Add the sugar and gin and shake to mix together. Close the lid and give it a good shake, Store in a cool dark place for 3 months. How to Make Damson Gin Ingredients: 70cl gin ( a mid-priced London Dry is fine) 400g damsons; 200g caster sugar; Shutterstock Method: Prick the damsons with a fork and add to a 2l Kilner jar (or divide between two 1l jars). After the little plums have had a good long soak, you’ll end up with a wonderfully rich, ruby liquid infused with the tartness of the plums and the sweetness of as much sugar as you want to add. To Make Sloe Gin, you’ll need: 1L of Gin (go for something over 40% ABV) 400 grams of Sloe Berries Sugar to taste. You will need to make the gin (15 mins) first and then after that you can start making the jam (20 mins). Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice, plus 12 hours freezing and 2-3 months maturing time. After weighing, place the damson fruit into the jar, add the sugar and then the gin. Add in the sugar and shake once a day until it turns pink. After three months (I’m sure to mark my calendar!) https://www.greatbritishchefs.com/recipes/damson-gin-recipe Leave in a dark, cool place and shake up every few days until all of the sugar is dissolved. However, I’m a traditionalist and I like to make my gin this year in time for NEXT Christmas (yes, that does mean 2012). Basically all you need to do is put the damsons, sugar and Gin into a demijohn and wait for a few months for the flavour of the damsons to come out. Then add the gin and shake. Shake every day for a week, then once a week for ten weeks. Dont worry if you dont have any equipment you can get a Basic Wine Starter Kit that will contain all you need . Now wait for six months. The gin must cover the top of the damsons. Cover the jar or place in a dark place – this will help keep the colour of the damsons, and give your damson gin a wonderful rich colour. If you are a beginner at this weigh the fruit in each container. Line a plastic sieve with a square of muslin (or use a coffee filter in a cone for a really refined gin) … Known for its rich and fruity flavors, damson gin is a liqueur, usually homemade, made from damson plums macerated in a sugar and gin syrup for eight weeks or more. Damson gin. https://www.fruitliqueurs.co.uk/wild-damson-gin-liqueur-recipe I'll try Wild Damson Gin in september; Daphne Jackson on Duncan’s pickled nasturtium seeds recipe (UK capers) And the leaves, or flowers, make fab pesto. Damson trees grow up to 15ft high and are easy to maintain, being relatively tolerant to most things! Simple. In a nutshell (or, ideally, a big jar) you cover damsons with gin, add a bit of sugar, and leave to steep* for a few months. Tasting Note by The Chaps at Master of Malt. Chocolate, juniper and sloe gin pudding with damson ripple ice cream, Damson crumble with hazelnut and khorasan topping, Wash the ripe damsons and gently prick each one with a fork, Place the damsons into a clean 1l jar along with the sugar and gin. Recipe: Damson Gin. Method. Add in the sugar and shake once a day until it turns pink. Pick them when they're at their best (usually in September), and experiment with other additions to the gin such as orange peel, cinnamon, star anise or cloves. The gin will have taken on the flavours of the damsons after three months, but even after it's strained and bottled it will continue to develop in flavour. WILLH20 on Two recipes: Wild Damson Gin and Sloe Gin recipes Thanks for the recipe. The flavor matures and improves over time. 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. Just the ticket for mixing up a winter warmer. I was surprised how little the colour was diluted when mixed with lemonade; it’s such a fantastic purple hue. Give the jar a swirl every day until the sugar has fully dissolved. Blackberry gin. Make sure you have sterilised your jar properly. Set over a medium high heat and bring to the boil. Damson Plum Gin. Shake most days for about three weeks to ensure that the sugar dissolves. There isn’t a crop to touch them! With a prep time of just 10 minutes, it's so simple to make this impressive damson gin. decant back into the bottle, being sure to sieve the mixture to … The recipe for the original damson gin can be found here and damsons are due in season in the not too distant future. How long you leave the damsons in the gin is up to you. The recipe can also be used to make damson vodka. 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. Patience! After 3 months, strain the damsons and taste the gin. Use this quantity of fruit to sugar and gin and make as much as you like. Damson gin is dead easy to make and a summer’s end ritual for our family. The best time to plant your newly purchased damson tree is between December and March. Then, still shake up the mixture, but only every week or so. Tip: once the damson gin has been decanted, reserve the fruit, top up with sherry and leave to macerate for a couple of months and drink. Scout & Sage have created its very own Damson Gin Liqueur, combining its London Dry Gin with the eponymous fruit, as well as a touch of ginger. Let us know how you get on by sharing a pic on our social pages and tag @rossandrossgifts . If you can hide away a few bottles for a year (or even longer), the gin will gradually become incredibly smooth and well-rounded. 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