Blackcurrant, cardamon & lemon gin
Gurdeep Loyal
Surplus summer berries infused into a gin liqueur
Recipe Meta
Prep
10 mins
Cook
N/A
Serves
Makes 1 bottle
Difficulty
Easy
Ingredients
- 325g blackcurrants
- 1 tbsp lemon juice
- Peel of 1 lemon
- ¼ tsp fine sea salt
- 175g caster sugar
- 10 green cardamon pods
- 700ml gin
Method
De-stalk and stem the blackcurrants, then add to a sterilised Kilner jar or large lidded jam jar. Add the lemon juice, lemon peel, fine sea salt and caster sugar.
Bash the green cardamon pods in a pestle and mortar so the seeds inside are exposed. Add all of the seeds and cardamon husks to the jar.
Cover with the gin, then stir for 1 min until the sugar has dissolved. Close or lid the jar, ensuring it’s tightly sealed, then give it a good shake.
Leave in a cool, dry place for 2-3 weeks, shaking every few days.
Strain through a sieve or muslin cloth, then discard the fruit and cardamon pods. Taste, adding a little extra sugar if it needs it.
Image: Dan Hull
