This recipe is based on my Lime and Chilli Gin, but substituting the fruits; it also uses a little less sugar as the fruits are sweeter. It makes approximately 750ml of gin, and you can always use the fruits again afterwards to make a deliciously boozy cake or crumble. I use a large mason jar with a clip lid and rubber seal to make mine..
- 700 ml gin
- 1 large bramley apple
- 200g (1 punnet) of brambles/blackberries
- 75g caster sugar
- 1 cinnamon stick
Take a large mason jar (approx 1 litre) and into it pour the sugar and about 100 ml of the gin. Seal the jar and swirl it around to disolve as much of the sugar as possible. Pour the brambles in, then use the back of a large metal spoon to mash the fruit a little. Peel the apple and then cut into small chunks – no larger than 5cm² (the smaller they are the more surface area there will be to let the flavours impart into the gin), add the chunks into the jar along with the cinnamon.
Pour the rest of the gin in and use the large metal tablespoon to stir everything together, ensuring that all of the sugar is dissolved. Chop sticks also work very well for this!
Seal the jar and store it in a cool, dry place that is out of direct sunlight. It will take about two weeks for the flavours to become just right (it will colour early because the brambles, don’t be fooled into thinking it’s done), you should stir, shake or swirl every couple of days.
After the fortnight, sterilise the bottle(s) it will be going into. Using a coffee filter, piece of muslin or (my preferred option) a sieve lined with kitchen roll to filter out the fruit and the cinnamon. I tend to do this into a just so it is easier to pour into the bottles. Decant the filtered gin into your bottles and seal, serve with tonic over ice.