Damson gin

Name: Damson gin
Prep time: 5 min
Total time: 5 min
Yield: Makes 1 litre
Cuisine: British recipes
Ingredients: 350g damsons; 200g caster sugar; 1 litre gin; Specialist kit; 1.5 litre jar; 1 litre bottle

Portion size: Makes 1 litre
5 min, plus 3 months steeping
Difficulty: easy

Dairy-free

Gluten-free

Vegan

Pollyanna Coupland

Food producer, delicious.

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Fruity, sweet and tart, this damson gin recipe is a fantastic way to preserve the fleeting season of the damson. Make it in August — when the first ripe fruits are in season — and the gin will be ready in time for a cosy autumn cocktail or festive tipple.

Make one, keep one: Every damson season I like to make up two bottles; one for this year with a fresher taste and one to save for the following year, which will have developed a richer, more sophisticated flavour.
Good to know: While I usually favour golden caster for my cooking, make sure you use regular white caster sugar here so your gin turns a lovely clear ruby colour.
Easy variations: To make spiced damson gin, try adding a cinnamon stick, a star anise and 5 cloves to the mixture. Not a gin fan? Try the recipe with vodka or tequila instead.

Browse more of our brilliant homemade booze recipes, including sloe gin and limoncello.

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Ingredients

350g damsons
200g caster sugar
1 litre gin

Specialist kit

1.5 litre jar
1 litre bottle

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Method

Wash the damsons and remove any stalks and leaves but keep them whole. Put in a 1.5 litre jar with the sugar and pour over the gin. Close the lid and store in a cool, dark place for 3 months.
After this time, strain and discard the fruit and taste the gin. As damsons vary in sourness, you may want to add more sugar, or if you’re happy with the flavour, put into a 1 litre bottle and store, or serve up immediately with ice and tonic. Store in a cool dark place; the longer you leave it, the deeper and more rounded the flavour will become.