Blackcurrant Gin

This makes a great long drink with tonic water, and an alternative to a G&T! (Lyn Barwick)


500g blackcurrants trimmed and washed

500g granulated sugar

1 litre gin


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.