Blackcurrant Gin

When we viewed our house back in March spring has only just stated and the garden while abundant with green shoots had indistinguishable plants which we were assured were berrys here, soft fruits there, apples in the corner etc. Now after the fabulous rain and sunshine we’ve had we can make out exactly what fruit is what and what weed is what. This has left us with an over load of Black Currants. A little sharp but fairly ok by most standard apart from the fact that my eldest is allergic to them and seems to want to ignore the advice that if you’re allergic to it avoid it! This therefore rules out the possibility of shoving the huge harvest into jam or juice so I think I might have to (obviously the only option) start producing homemade wine this year.

I’ve been looking around for some receipes for homemade blackcurrant wine and there are hundreds! But nearly all of them involve a ton of ingredients which in my little Sussex village you cannot find. Next option…GIN! Blackcurrant Gin!

I have been given a fail proof recipe from lovely elderly neighbour who swears by it. So we are just waiting for the last of the bushes to ripen and then this is what I suspect, as long as it doesn’t go wrong, everyone will be receiving for Christmas!

It'll look like Ribena though wont it?

Blackcurrant Gin

Strip 1 lb/450g ripe blackcurrants from their stalks and wash well. Put them in a large, open-necked glass jar and mash lightly with a wooden spoon. Sprinkle in 2oz/55g sugar, pour in 1 pint/500ml gin and stir together. Cover the jar tightly and leave it to stand in a cool place for three months. Strain off the liquid and pour into clean bottles.

Simple hey! I’ll write up my progress and let you know……..In the meantime do you have any fail safe recipes for excess fruit?