Making gooseberry gin is quite like making sloe gin. I prefer the dark “dessert” variety that ripen to a red wine colour in late July or August. Believe it or not they have a natural sweet intensity – unlike the usual tarty green unripe things you come across right now – so they’ll need far less sugar. The longer you leave it, the deeper and richer the flavour will become, so you could even leave it for a couple of months (so long as it stays nice and cool) and drink it in the early autumn! I only needed 3 tablespoons of sugar for my red berries, they were ripe and sweet. The resulting drink has a beautiful pink color. We have added the optional addition of a little sugar in the recipe below to help counterbalance the tartness of the gooseberries, although this is not strictly necessary.

Gooseberry Gin Liqueur 17% – Demijohn - The Liquid Deli Gooseberry Gin Liqueur 17% – Demijohn - The Liquid Deli

One is to make 5 gallons (IMP) of pineapple wine. The required pineapples were trimmed and sliced over a couple of weeks and are waiting in the deep freeze for a free fermenter. Later today I shall use a newly fresh pineapple to start off a “Pineapple Liqueur” using brandy this year as opposed to Vodka Fiona Nevile on Fiona’s traditional elderflower cordial recipe Hi Peta, Yes it does ferment a little = that is what you want. Simmering would kill the brew. Wash gooseberries, top and tail and discard any bruised fruit. Cut the gooseberries in half and place in either a large Kilner/Le Parfait jar or divide the raspberries between 2 (70 cl) saved gin bottles. I use a 1.5 litre gin bottle. As I never steeped any gin I've made until now for more than four weeks, I did the same again. And I love the results: the drink is refreshing, sweet and tart, and really full of flavor. But I will let the next batch steep for longer, just to see if there is any difference. So, the story goes that in 1571, William Slingsby realised that the spring water of Harrogate had healing properties. People from far and wide came to restore their body and soul in this spa town by bathing and drinking in the magical liquid.Walk into any supermarket and you will be greeted with a huge array of different colours and flavours from all over the world. Red ones are definitely sweeter than the green ones and you might want to take this into consideration when adding sugar to the gin. With our craft production system, we are able to blend and bottle a variety of liqueur products for both ourselves and third parties. If you have a product you would like us to manufacture and bottle for you, please don’t hesitate to get in touch.

How to Make Gooseberry Gin - Where Is My Spoon

Use a basic, cheap gin. The gooseberries will do the flavouring work, with the gin acting as a flavour carrier. The Slingsby Marmalade Gin is crafted using locally sourced botanicals from the Harrogate area. They complement the fruity apricot elements bringing a real sense of that promised marmalade flavour to a glass of Prosecco.You could also pop the berries into the freezer for a few hours or overnight, then defrost - this will cause the skins to burst, achieving the same result.) Fiona Nevile on Fiona’s traditional elderflower cordial recipe Hello Angela, The link is to Andy's elderflower chamapgne - https://www.theguardian.com/lifeandstyle/gardening-blog/2011/may/12/gardeningadvice-garden… Fiona Nevile on Perennial vegetables: Tree cabbage Hi Lila, Thanks for your comment. You need to look for seeds on your side of the water, unfortunately :0( Import rewsrictions are tough. Something sim…

gooseberry gin recipe - The Cottage Gilbert’s superb gooseberry gin recipe - The Cottage

Steve Kendall on Working hard on the cottage My heart sank when I read the words "put the cottage on the market", felt very sad for you. Our cottage too will become my wife's pension after I've g…Combine all ingredients in a shaker, shake well and strain into a coupe glass. Garnish with a toast triangle or orange wheel. Using a funnel, add the fruit mush to a clean bottle/jar so that the mix is about half way up the container.