The plump, ripe blackberries will provide a good body and level of sweetness to the gin which means you don’t need to add as much sugar as with some other infused gins. It’s good to drink after four weeks, but it gets even better with age. Just don’t let it mature for more than 3 months.
Keyword blackberry, gin, preserving
Prep Time 15minutes
Total Time 15minutes
Author Richard Chivers for Lovely Greens
250gripe Blackberriesabout 2 cups
70clGinabout 3 cups / No need for a premium brand, but not one with complex botanicals
110gwhite Sugarabout 1/2 cup
Place the blackberries in a sterilised jar and cover with the sugar. Add the gin and give the jar a good shake. Place the jar in a dark place, like a kitchen cupboard.
Give the jar a shake every so often over the next few days until the sugar has dissolved.
Leave to mature. It’s drinkable in 4 weeks but it can be left for 3 months.
Strain the gin through a muslin cloth, try not to break up the blackberries. Pour the liquid into a bottle. If you think it needs it, add a little more sugar and shake until it’s dissolved. Tip: Though you won't need the actual blackberries after this stage you don't have to discard them. Pop them into a glass of Prosecco for a blackberry gin cocktail.
After 4 weeks, the gin is beautiful dark red in colour. It still holds a boozy strength but with a fruity tone of the blackberries. For the perfect, refreshing summer cocktail, serve a double measure chilled over ice and topped up with tonic.
If your leave the gin for 3 months, it mellows and the full fruitiness of the blackberries comes through and it’s smooth enough to serve over ice as a liqueur. An excellent addition is a cinnamon stick which can be added to the gin at the same time as the sugar.