Prick each damson several times with a pin (discarding any that are squashy or bruised) and then transfer to a large, clean demijohn or glass preserving jar with a tight-fitting stopper. Add the sugar, pour in the gin, swirl around a bit seal and leave in a cool place away from direct sunlight. Every few days or so gently swirl the gin around a couple of times. After at least three months, strain the gin through a muslin-lined funnel. Store in the cool. Now, for a recipe I can use for the gin-infused damsons…
Tagsaquafaba Aubergine B12 Beans Berlin Breakfast Bristol Cashew cheese Chicken chick pea Chilli Chocolate Christmas Chutney coconut Cookbook Cupcakes curry Garlic ginger gluten-free Haggis Halloween Ingredients Jamie Oliver lime london Mayo mayonnaise Meatballs Meringue Mexican Mexico mock duck Morrocan Mushroom Orange Peace Pesto Porcini Potato Pulses Puri Quick Raspberry Ravioli Rice risotto Roast dinner scrambled tofu Seitan Slut soup Spain Squash Starters Sweetcorn sweet potato squash Taco tamarind Tampopo tempeh Tofu Tomato Turkey Vegan vegan egg vegan pie Vegan seafood Vegfest Veggie haggis Viva! vodka winter squash
Copyright© justbloggs vegan, 2016. Unauthorised use or duplication of this material without written permission from the author is prohibited. Excerpts and links may be used, provided that credit is given to justbloggs vegan at justbloggs.wordpress.com.