"Do not allow your children to mix drinks. It is unseemly and they use too much vermouth." Social Studies, Fran Lebowitz, .
If you have access to damsons, this is a lovely thing to make at this time of year. Because of the time of year that the damsons start to fall, it will be ready in time for Christmas and makes a good present, if you are generous and would like to give some away. It is also great to be able to offer your guests a nip during the cold winter months. It takes a good six to eight weeks, but a little shimmy-shake occasionally is all that is required of you for most of that time.
Damson Gin Liqueur
This recipe also works very well with cranberries for a pleasantly bittersweet liqueur, to be served icy-cold in shot glasses.
450g damsons
450g caster sugar
1 litre gin (inexpensive, even cheap, stuff is fine)
Put everything into a large, clean Kilner-style preserving jar and seal. Store in a cool, dark place and shake the jar vigorously every day (or as close to that as you can manage). After six or eight weeks the liquid will be a gorgeous deep purple-red colour and look slightly syrupy. Strain the liquid from the fruit and bottle. I pop the gin-soused fruit into bags, and then into the freezer, to use in 'naughty' jams and chutneys later... anyhow, enjoy!
Damson Gin LiqueurThis recipe also works very well with cranberries for a pleasantly bittersweet liqueur, to be served icy-cold in shot glasses.
450g damsons
450g caster sugar
1 litre gin (inexpensive, even cheap, stuff is fine)
Put everything into a large, clean Kilner-style preserving jar and seal. Store in a cool, dark place and shake the jar vigorously every day (or as close to that as you can manage). After six or eight weeks the liquid will be a gorgeous deep purple-red colour and look slightly syrupy. Strain the liquid from the fruit and bottle. I pop the gin-soused fruit into bags, and then into the freezer, to use in 'naughty' jams and chutneys later... anyhow, enjoy!
Cath xx
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