Ingredients
- 500g damsons, leaves and stalks removed.
- 250g caster sugar
- 1 litre basic gin
Recipe
- Place the damsons in a large plastic bag and freeze them overnight.
- The next day, bash the damsons with a rolling pin to break them up a little, and place them into a sterilised wide-mouthed jar.
- Add the sugar and gin and close. Shake the jar until the sugar has dissolved, then place in a dark place for up to three months.
- Shake the jar every week.
- After three months, strain the contents of the jar through a coffee filter or muslin and pour the gin into a clean bottle.
- You can start drinking the gin straight away or keep it sealed and leave it to mature for up to another 6 months.