This fruity magenta Gin is infused within a few weeks. It has a slight hint of liquorice due to the star anise. This gin is great for cocktails and can also be enjoyed chilled.
MAKES approximately 70cl
250g blackberries
One large bramley Apple (approximately 250g), peeled, and coarsely chopped
Anise 1 Star
150g of caster sugar
70cl Gin
- Preheat the oven to 100C/80C fan/gas ¼. Sterilise a 1 litre jar by washing it in hot soapy water, then rinsing and leaving to drip dry. To sterilize, place in the oven for 20 mins and then let cool.
- After the jar has cooled, wash the apple and blackberries. Then add the star anise to the bottom. Add the sugar to the base, and then add the gin. Give it a shake before sealing the container. Keep it in a dark, cool place for at least two weeks. Give it a good shake each day.
- Place the gin in a strainer lined with muslin, or through a filter coffee maker. Store it in a sterilized bottle. The gin should be kept in the fridge for six months.
TIP The gin can be served neat, in classic gin and tonic, or as a long drink with mint, lime and soda. Blackberry and Apple Martinis are also possible with 40ml of gin and 20ml dry and 20ml sweetness vermouth. You may add a touch of lemon to finish it off.