homemade gin

Make a batch of plum gin using a glut of fruit from the garden – it can be enjoyed on its own, in a G&T or mixed with lemon juice and sugar syrup for a plum gin sour

Plum gin

ripe plums

caster sugar

litre gin

Wash the plums and remove any leaves and stalks. Pierce the plums all over with a fork or the tip of a sharp knife, then halve (leave the stones in). Tip into a large, sterilised, sealable jar (about 2 litres) with a wide neck – the plums should easily fit inside. Alternatively, divide between two smaller jars.

Sprinkle over 150g sugar and add the gin (reserve the gin bottle if you’re planning to decant the plum gin back into it later). Seal the lid and give the jar a good shake. Store in a cool, dark place for at least a month, giving it a shake every few days for the first week or so to mix everything together and dissolve the sugar.

Check the flavour after a month and continue to infuse if you prefer a stronger flavour – it can be left for up to three months. Or, add another 50g sugar and leave for two or three weeks if you prefer it sweeter. When you’re happy with the flavour, strain the gin through a fine mesh cloth or muslin into a clean bottle and discard the fruit (you can also eat the boozy plums alongside sponge cakes or ice cream). Store in a cool, dark place. Drink on its own, in a G&T or mix with lemon juice and sugar syrup for a plum gin sour.

This homemade gin is infused with fresh foraged juniper berries, white fir, and lots of winter herbs and spices. It&#039;s refreshing and aromatic, and a perfect winter foraging recipe. 

Homemade Infused Gin

Tbsp juniper berries (fresh

ml vodka (or other neutral spirit)

coriander seeds

tsp dried orange peel (or fresh orange zest)

white fir

cinnamon

allspice berry

sage leaf (fresh

California bay leaf

Put the juniper berries in a quart jar and pour the vodka in the jar. Cap the jar tightly and let it infuse for 12 hours or overnight.

After the 12 hour pre-soak, add the rest of the herbs and spices to the vodka.

Cap the jar again and let it sit to infuse for 36 more hours.

Strain the infused gin into another jar with a fine mesh sieve.

Store in a bottle or jar in a cool and dark place for up to one year.

I've been reading that some juniper varieties are toxic; Savin Juniper, to be specific.  is it safe to use any juniper berry for infusing vodka?

Otherwise I've enjoyed this very much!   no one has died from what i harvested from my Common juniper. :)

https://content.jwplatform.com/videos/sv05xERP.mp4

Learn how to make a botanically infused winter gin!

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Homemade Infused Gin

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The most viewed homemade gin recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Plum gin

Homemade Infused Gin

The most viewed homemade gin recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine