Damson Gin 3rd Apr 20205th May 2020 ~ damsonsandlavender The highlight of Christmas: bottles of Damson Gin Seperating the driveway and the paddock are a row of damson trees. Each year they crop in abundance, without fail. The boys and I pick kilo’s of them every year and we turn some into jam but the majority get turned into gin. We start the process usually mid-september onwards and it’s always ready for Christmas. It makes the perfect festive tipple and is lovely for giving as gifts too. PROCESS:For every 1kg of damsons I add a litre of gin and around 200g of sugar. Caster sugar dissolves better I’ve found, and it’s wise to add less sugar to start with as you can always add it later. Put in too much sugar and you can’t taste the gin. I wash and prick the damsons with a fork before putting them in a fermenting bin from the end of September until just before Christmas, stirring it weekly (& taste testing it too) Then just strain it through a muslin, bottle and enjoy! It’s lovely added to mulled cloudy apple juice, added into champagne or prosecco in the summer and used to soak cherries in for a boozy dessert. Cheers! Share this: Click to share on X (Opens in new window) X Click to share on Facebook (Opens in new window) Facebook Like Loading... Related Published by damsonsandlavender View all posts by damsonsandlavender
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