Food & Drink0 min ago
Damson Gin
12 Answers
Last year I made damson gin, year before it was sloe gin. Have to say, the damson gin is far, far superior to sloe gin which I have decided I really don’t like.
This year I’m taking the advice of the chap at sipsmiths distillery when we did the tour earlier this year, who advised not to add the sugar until very late in the process. Apparently sugar hardens the fruit skin and doesn’t allow all the juice to percolate through.
Shortly I will be starting off this years four litres of damson gin, using local organic damsons and supermarket cheapo gin.
This year I’m taking the advice of the chap at sipsmiths distillery when we did the tour earlier this year, who advised not to add the sugar until very late in the process. Apparently sugar hardens the fruit skin and doesn’t allow all the juice to percolate through.
Shortly I will be starting off this years four litres of damson gin, using local organic damsons and supermarket cheapo gin.
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For more on marking an answer as the "Best Answer", please visit our FAQ.I don’t have a recipe pasta. I just bought loads of damsons, put them in two huge killer jars about a third of the way up, and poured in the gin and sugar. I froze the damsons first as that breaks down the skin, saves pricking each fruit individually.
This year, I’ll be doing much the same but not adding the sugar till maybe next May. Sipsmiths actually said to use sugar syrup but I’m not going to do that.
This year, I’ll be doing much the same but not adding the sugar till maybe next May. Sipsmiths actually said to use sugar syrup but I’m not going to do that.