SPICED BLACKBERRY GIN

Decanted into elegant bottles, this rich, fruity liqueur is a present that is guaranteed to please

MAKES 1 litre (1¾ pint) PREP 10min COOK 20min, plus at least 3 weeks infusing

300g (11oz) blackberries 300g (11oz) granulated sugar 1 large cinnamon stick 1 litre (1¾ pint) gin

YOU WILL NEED

1 x 2-litre (3½-pint) Kilner jar or 2 x 1-litre (1¾-pint) Kilner jars Sieve

Clean muslin ❶ Sterilise all equipment by washing well with hot soapy water, then transferring to an oven preheated to 140°C (120°C fan) mark 1 for 10min to dry. Alternatively, run equipment through a hot dishwasher cycle.

❷ Wash blackberries and discard bruised fruit. Place in a large, sterilised 2-litre (3½-pint) Kilner jar or divide between 2 x sterilised 1-litre (1¾-pint) Kilner jars. Add the sugar and the cinnamon stick, then pour in the gin. Reserve the gin bottle(s).

❸ Set aside in a cool, dark place for at least 3 weeks, turning every day to help the sugar dissolve.

❹ Strain through a sterilised sieve lined with clean muslin into the reserved, sterilised gin bottle(s). To keep the liqueur clear, don’t press the fruit through the sieve. Discard the cinnamon stick. Label the bottle(s) and store in a cool, dark place for up to a year. Enjoy straight as a liqueur or put 25ml (1fl oz) into a small glass with ice, and top up with tonic water and a blackberry for a quick cocktail.