How to Make Damson Gin

Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, damson gin. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Damson Gin is one of the most favored of current trending foods in the world. It is easy, it is quick, it tastes yummy. It is appreciated by millions daily. Damson Gin is something which I have loved my entire life. They are nice and they look wonderful.

How to Make Damson Gin

To get started with this recipe, we have to first prepare a few components. You can cook damson gin using 5 ingredients and 8 steps. Here is how you cook it.

Ingredients

The ingredients needed to make Damson Gin:

1. Take 2 lb Damsons
2. Make ready 2 lb Caster sugar
3. Take 1 liter Dry gin
4. Get 1 1/2 liter Kilner jar or similar
5. Prepare 1 1/2 liter boiling water

Instructions

Instructions to make Damson Gin:

1. Prick each damson with a fork (alternatively freeze for a day then defrost overnight and use once defrosted without pricking)
2. Sterilise Kilner jar with boiling water or sterilising agent
3. Layer the damsons and caster sugar into the kilner jar. After each layer has been put in, add enough gin to cover that layer. (Adding the gin gradually ensures you get the full amount of gin in the jar)
4. Seal the jar once full and shake until all the sugar its mixed thoroughly. A good 5 minute shake is best. Store in a dark, cool area.
5. Each day for the first 3-6 weeks, shake the jar for a couple of minutes.
6. Do the above step until the sugar has dissolved completely. At this point, leave the jar in a dark place for 10-12 months.
7. After reaching the 10th month, you can start to think about bottling.
8. To bottle: sieve out the damsons from the gin and bottle into as many bottles as you like. Ensure bottles are sterile. Cork bottles to preserve the drink. It will last for years and years if left unopened.

As simple as that Steps to Prepare Damson Gin

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