Apple and Blackberry Gin

Make sure to mature and store this gin in a cupboard or dark place – light will turn its pretty ruby colour to a muddy brown.

Hands-on time 5min, plus infusing. Makes 1.1 litre (2 pint)

◆ 1 Bramley apple, peeled, cored and

roughly chopped ◆ 375g (13oz) fresh or frozen blackberries

(defrosted) ◆ 150g (5oz) caster sugar ◆ 1 vanilla pod, split lengthways ◆ 1 litre (1¾ pint) gin

1 Put the apple, blackberries, sugar and vanilla pod into a large, clean, non-metallic bowl. Pour over the gin and stir gently with a clean metal spoon. Cover with clingfilm and leave to infuse for at least 2 weeks (up to one month) in a cool, dark place. When you remember, give the mixture a stir with a clean metal spoon; re-cover. 2 Strain through a sieve lined with kitchen paper into a large clean jug. Using a funnel, decant into pretty, sterilised bottles.

PER SERVING

(25ml/1fl oz) 64cals, 0g protein, 0g fat (0g saturates), 3g carbs (3g total sugars), 0g fibre

TO STORE

Once in sterilised bottles, the gin will keep for up to 6 months.