Simple Blackberry Gin Recipe
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 the flavour gets even better with age. Just don’t let it mature for more than three months.
Servings 28 shots
Calories 63kcal
Ingredients
- 250 g ripe blackberries about 2 cups
- 70 cl gin about 3 cups / No need for a premium brand, but not one with complex botanicals
- 110 g white sugar about 1/2 cup
Instructions
- Place the blackberries in a sterilized jar and cover with the sugar. Add the gin and give the jar a good shake. Place the jar in a dark place, such as 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 four weeks, but it can be left for three months.
- Strain the gin through a sieve and/or muslin cloth and try not to break up the blackberries*. Have a taste, and if you think it needs it, stir in a little more sugar and shake until it’s dissolved. Pour the blackberry gin into a bottle and seal.
- After four weeks, the gin will be a beautiful dark red in color. It still holds a boozy strength but with the sweet and fruity tone of the blackberries. For the perfect, refreshing summer cocktail, serve a double measure chilled over ice and topped up with tonic.
- If you leave the gin for three months, it mellows and the full fruitiness of the blackberries comes through. It can even be smooth enough to serve over ice as a liqueur.
Notes
*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.
Nutrition
Calories: 63kcal