HOMEMADE INFUSED GINS

If you're looking for Christmas present ideas...or you just like drinking tasty alcohol, then look no further! I'm going to show you how to make THREE infused gins; Sloe Gin, Blackberry & Apple Gin, and Pomegranate & Rosemary Gin! (It's too late to make these for Christmas time unfortunately, but perhaps it will give you some ideas for next year)

If you're wondering whether or not to use expensive gin or supermarket own brand for these infusions then it is entirely up to you. Some people argue that the quality of the gin affects the taste at the end whilst others swear that it makes no difference if you spend £10 or £40. I personally opted for a cheaper Spanish gin - but the choice is yours!

Before you start anything, make sure that you properly sterilise the containers that you'll be using. I did this by pouring boiling water into large glass bottles and letting it sit for a few minutes before carefully pouring it out.
(Remember that you will need a container large enough to hold your gin PLUS the extra fruit that will be added)



SLOE GIN

To make 1 litre of sloe gin, you will need:
2 large sterilised containers (1 for infusing the gin, and the other for bottling at the end)
Funnel
450g/1lb sloes
225g/8oz caster sugar
1 litre gin
If you're collecting your own sloes, it's best to wait until they have experienced their first frost. However, if you're a bit pushed for time and you haven't had a frost yet, not to worry because they can be washed and put into the freezer instead (this is what I had to do and is essentially the same thing!)
Once you've got all of your ingredients ready, it's time to start infusing!
You will notice that most of your sloe berries will have split after coming out of the freezer - this is what you want because it allows more of the flavour to seep into the gin. If they haven't split, you can just as easily pierce each one with a sterilised pin/toothpick/fork (whatever you like that's sharp). Once they have been pierced, add the sloes to your large sterilised container.
Next, you need to weigh out the caster sugar and add it to the sloes in the jar.
Using a funnel, pour your gin over the top of the sloes and sugar mix and tightly seal your container. Shake well!
Store the gin in a cool, dark place and make sure to shake it every other day. .

BLACKBERRY & APPLE GIN

To make approximately 75cl of blackberry and apple gin, you will need:
2 large sterilised containers (1 for infusing the gin, and the other for bottling at the end)
Funnel
225g/8oz blackberries (fresh or frozen)
225g/8oz apples (any type)
1 bay leaf
200g/7oz caster sugar
75cl gin

If you're using fresh berries, make sure to rinse them first before you pop them into the container.

Next, you'll need to roughly chop your apples. No need to worry about peeling them or coring them (just adds more flavour). If you're using a slim neck bottle (like I did) you'll have to chop the apple up fine enough so that it can fit down the neck of the bottle. Add the chopped apple to the berries in the container.

Weigh out your 200g caster sugar and pour into the container as well. Caster sugar is used because it's a lot finer than granulated sugar and dissolves into the gin quicker.
Chuck in your bay leaf and top the ingredients off with your gin using a funnel.

Make sure to seal the container tightly and then shake well.

Store the gin in a cool, dark place and make sure to shake it every other day.


POMEGRANATE & ROSEMARY GIN

To make approximately 75cl of pomegranate and rosemary gin, you will need:

2 large sterilised containers (1 for infusing the gin, and the other for bottling at the end)
Funnel
2-3 freshly picked rosemary sprigs
2 pomegranates
1 lemon
4 tbsp caster sugar
75cl gin

Start off by placing your rosemary sprigs into your sterile container.

Next you'll need to cut your pomegranates in half and remove the seeds. You can do this by holding one half of the pomegranate in your hand above a bowl and whacking the back of it with a wooden spoon. Don't be afraid to take your anger out on the fruit!

When you have removed all of the seeds, crush them slightly with a spoon and add them to the rosemary in the container.

Add the zest of 1 lemon to your container next, followed by your caster sugar and gin.

Make sure to seal the container tightly and then shake well.

Store the gin in a cool, dark place and make sure to shake it every other day.

When it comes time to bottling the sloe gin, carefully strain the liquid either through a fine sieve or a muslin cloth into another sterilised bottle.You can then add a homemade label to your bottle and give it away as a gift (or keep it and enjoy it yourself!!)
(These gins are usually ready to drink within 2 months. However, the longer that you leave them, the better they will taste.)


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