Step 1:

The Recipe

• 1 lb Damsons
• 1 lb Sugar
• 1 Litre Bottle of Gin

Step 2:

Sterilise a Demijohn using a Campden Tablet.

Step 3:

Weigh out the Damsons

Step 4:

Wash the Damsons.

Step 5:

Prick each Damson with a fork and place in the Demijohn.

The holes in the skin will allow the damson flavour to seep out.

Step 6:

Weigh out the sugar and spoon into the Demijohn using a funnel.

Step 7:

Pour the gin into the Demijohn.

Step 8:

Shake and agitiate the Demijohn until all the sugar has disolved.

Step 9:

Insert a Solid Rubber Bung into the top of Demijohn.

Cover with a cloth and leave in a cool place for 3 months.

Shake the Demijohn daily.

The dark red colour will develop as the flavour is drawn from the damsons.

Step 10:

Sterilise a second Demijohn using a Campden Tablet as previously.

Step 11:

Use the sterilising solution from the Demijohn to sterilise a Brewing Bucket and some Muslin Cloth) .

Step 12:

Pour the Damson Gin through a sieve into the Brewing Bucket.

The sieve will collect all the Damsons.

Save the Damsons by freezing them. They make a delicious syrup or pie.

Step 13:

Pour through the Muslin Cloth and a funnel into the second Demijohn.

The Muslin Cloth filters out any solid particles that are in the gin.

Step 14:

Wash out the Gin bottle.

Step 15:

Pour the Damson Gin through the muslin and a funnel into the Gin Bottle.

Step 16:

Drink and Enjoy!