Damson Gin Recipe
You need:
A clean bottle with a wide enough opening for the fruit to plop into – I use a Gordon's plastic export bottle which is fine
Damsons, washed and selected as good ones
Sugar
Enough gin/brandy to fill up the bottle, about a third should be enough
What to do:
Plop the damsons into the bottle so that 2/3 is full
Fill to the top of the bottle with granulated sugar
Add your favourite spirit to the top of the bottle – might take 1/3rd of a bottle
Seal
Give a good shake and place in a dark cupboard /wine rack
Turn and shake the bottle until the sugar has dissolved
Leave for as long as you can (3 months??)
Decant the spirit for a winter warmer
Use the rich alcoholic damsons as a pudding, with cream, or as a cheesecake topper, and don't drive afterwards!
This time of year I freeze quite a few damsons and make this up when I have the time later, no need to even defrost the damsons!
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Comments on Damson Gin Recipe »
Tracy @ 3:21 pm
Hi
Do you need to de-stone the damsons first. Also, same question for freezing. Thanks
simon @ 12:31 am
If using fresh damson fruit I've been advised to prick their skins otherwise the stone inside can develop toxins!?? Do you know if this is true?
Also I guess it will help impart their flavour,if using fruit that has been frozen this bursts their skin anyway
simon @ 12:38 am
Hi, no you don't need to stone them, and apparently if you want to consume the fruit after removing the liquor, the stones will pop out quite readily when squeezed gently.
Linda @ 11:39 pm
No, No need to de-stone, that's the beauty of this recipe
Linda @ 11:44 pm
Interesting! Have never heard of the toxin issue. You can fork the skins which allows the juice to escape more easily, and of course helps to prevent the fruit from splitting if the oven is a bit too high.I always wondered if the mould that sometimes occurs is just a seasonal thing relating to that batch of fruit, but once its spooned off it tends not to re grow, and there's no mustiness in the remaining fruit, so we carry on eating it….