To make approx 1 litre of Damson Gin:
1 lb (450g) Damsons
0.75 Litres Gin
5 oz (140g) Sugar (Granulated or Castor)
Rinse the damsons and get rid of any bruised or decaying fruit. Prick the damsons with a fork and place into a 1 litre receptacle - a large wide necked Kilner or Le Parfait jar is perfect.
Pitch in the sugar and then add the gin until the fruit is covered and the jar is full to the brim.
Give the jar a good shake and repeat this for the first week or so until the sugar is properly dissolved.
I doubled the quantities given above and the 2 resulting jars were stored away in a cool dark place to do their thing.
This damson gin will hopefully not result in a thick syrupy ultra-sweet tipple but it can be sampled after a couple of months or so and, if necessary, topped up with sugar. For my taste I deemed that no extra sugar was required.
Anyway, my damsons have now been steeping in the gin for just over 3 months and have hopefully done their job imparting a delicious fruity tartness to the spirit. The gin has certainly taken on a lovely deep plum colour.
So today’s job was to filter the gin through some muslin and re-bottle the strained liquor.
Waste not, want not and so the macerated fruit is now in the fridge waiting to be made into a delicious (adults only) boozy damson crumble.
Damsons are ripe in early September, a happy coincidence then that the liqueur is now bottled and ready for drinking as a Christmas treat! I’m thinking Damson Gin Fizz on Christmas morning; 1 part Damson Gin / 3 parts English Sparking Wine.
It would be rude not to. Although past experience of this particular snifter suggests that might not be the most sensible idea, but then it is Christmas and I can always sleep it off after lunch!