A delicious cross between sloe gin and a gin liqueur. If you don’t want a boozy version, use wine vinegar instead of alcohol.
Ingredients
- 900g blackberries
- 450g golden granulated sugar
- 1 cinnamon stick
- 300ml gin, vodka, rum or brandy
Method
- 1. Blitz the berries and 100g of the sugar in a food processor, then press through a metal sieve into a pan.
- 2. Add the remaining sugar and cinnamon to the pan and cook over a medium heat, stirring to dissolve the sugar. Cover and simmer for 20 minutes, then stir in the alcohol. Remove from the heat and discard the cinnamon.
- 3. Sterilise some bottles and lids, clean and upturn them – lids off – on a baking sheet. Put in the oven for 15 minutes. make sure that the bottles lie on their sides. Strain the gin into bottles, seal, label and chill.
- 4. Shake before serving in shot glasses, diluted with sparkling water and ice or drizzled over ice cream.
Nutritional info
Per tablespoon: 42kcals, no fat (no saturated), 0.1g protein, 11.2g carbs, 11.2g sugar, trace salt