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Blackcurrant gin

A bottle of blackcurrant gin with a glass alongside

Blackcurrant gin

Name: Blackcurrant gin
Prep time: 20 min
Total time: 20 min
Yield: Makes 1 x 700ml bottle
Ingredients: 300g blackcurrants; 200g caster sugar; 700ml bottle gin; 1l wide-mouthed, flip-top jar sterilised

Anna Glover

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Makes 1 x 700ml bottle

Easy

Prep: 20 mins

plus steeping

A star rating of 5 out of 5.3 ratingsRate

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Have a glut of blackcurrants? Make some homemade blackcurrant gin. Drink on its own, add a dash to champagne, or use in place of cassis in cocktails

Dairy-free

Egg-free

Gluten-free

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

300g blackcurrants
200g caster sugar
700ml bottle gin

You will also need

1l wide-mouthed, flip-top jar

sterilised

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Nutrition: Per 25ml

kcal68
fat0g
saturates0g
carbs5g
sugars5g
fibre0g
protein0g
salt0g

Method

step 1

Wash the blackcurrants and remove any stems, stalks and leaves from the fruit. Discard any that are bruised or discoloured.
step 2

Put the prepared blackcurrants into the sterilised 1-litre jar, along with the sugar and gin. Seal the lid, and shake until most of the sugar dissolves. Reserve the gin bottle for later.
step 3

Keep in a cool dark place, and give the jar a shake every day if you can, or every couple of days. The gin will be ready after three weeks, but can be kept for up to three months with the blackcurrants in for a stronger flavour. Don’t keep the currants in the gin for any longer than three months or the flavour will start to deteriorate.
step 4

Decant a little into a glass, and taste. When you’re happy with the flavour, strain through a fine mesh cloth or muslin, back into the original, or another, clean bottle. Discard the fruit. The flavour will keep developing over time, store in a cool dark place. Drink on its own, add a dash to champagne, or use in place of cassis for a less sweet profile.

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A star rating of 5 out of 5.3 ratings

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