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Blackcurrant Gin

Blackcurrant Gin


  • 900g blackberries or rasberries
  • 450g golden granulated sugar
  • 1 cinnamon stick
  • 300ml gin, vodka, rum or brandy
  • 2 litre Kilner jar or 2 or 3 (70 cl) gin bottles washed and sterilised


Process the berries and 100g of the sugar in a food processor, then press through a metal sieve into a pan.

Add the remaining sugar and cinnamon to the pan and cook over a medium heat, stirring to dissolve the sugar. Cover and simmer for 20 minutes, then stir in the alcohol. Remove from the heat and discard the cinnamon.

To sterilise some bottles and lids, clean and upturn them – lids off – on a baking sheet. Put in the oven for 15 minutes. Make sure that the bottles lie on their sides. Strain the gin into bottles, seal, label and chill.

Leave in a cool dark place for 3 months, shaking daily for a month, then just when you remember.

Shake before serving, diluted with sparkling water and ice or drizzled over ice cream.


I’m sure I don’t need to remind you not to throw away the soaked fruit. It’s delicious in cakes or spooned over ice cream.

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