This makes a great long drink with tonic water, and an alternative to a G&T! (Lyn Barwick)
Ingredients
500g blackcurrants trimmed and washed
500g granulated sugar
1 litre gin
Method
Place the blackcurrants in a large container that has a well fitting lid and gently crush the fruit to release the juice.
Add the sugar, then the gin and stir well.
Set the container aside in a cupboard or cool dark place for 3 months to allow the mixture to infuse, stirring occasionally to help dissolve the sugar.
Pour the mixture through muslin into a large jug then squeeze the pulp in the muslin to extract the last of the liquid.
Put into sterilized bottles with well fitting tops.