Spiced damson cheese
This densely packed spiced fruit cheese is the perfect accompaniment to roast meats such as pork and duck, or a cheeseboard
Damson gin
- Preparation and cooking time
- Prep:
- plus 12 hours freezing and 2-3 months maturing time
- Easy
- Makes 1.5 litres
Skip to ingredients
- 500g damsons
- 250g golden caster sugar
- 1l bottle ginor vodka
Nutrition: per 25ml
- kcal63
- fat0g
- saturates0g
- carbs5g
- sugars5g
- fibre0g
- protein0g
- salt0g
Method
step 1
Rinse and pick over the damsons to remove any leaves and stalks, then pat dry, tip into a freezer bag and freeze overnight. The next day, bash the bag of damsons a couple of times with a rolling pin and then tip the lot into a 2-litre Kilner jar, or divide between 2 smaller jars.
step 2
Pour in the sugar and gin, and put the lid on. Shake well. Each day for a week, give the jar a good shake until all the sugar has dissolved, then put it in a cool, dark place and leave for 2-3 months.
step 3
Line a plastic sieve with a square of muslin (or use a coffee filter in a cone for a really refined gin) and strain the damson gin through it. Decant into clean, dry bottles, seal and label. The gin is now ready to drink, but will improve and mature over time – it will keep for over a year, if you can wait that long.
