The blackcurrant bush in the garden is absolutely covered in berries this year, so a couple of days ago I spent a lovely hour or so picking them – being careful to leave some for the birds!  What made it really nice was that hubby came and joined me for 20 minutes of my picking time and we had time time for a rare conversation about nothing in particular :)

We picked 2.4kg in the end and I wanted to see how many lovely things we could make from them – I thought I’d share the results with you, so be warned this week you will be getting lots of Blackcurrent recipes this week!

So here is the first one, and an easy one too ;)

Blackcurrent Gin

About 300g went into making blackcurrant gin ready for the winter.  We usually do this by eye.

  • Find a bottle (I’d recommend at lease 70cl) with a tight fitting cap.
  • Sterilise the bottle – I usually do mine in the oven (with water in the bottle) or microwave until the water is bubbling, then carefully empty the water out.
  • Prick your berries, then place them in the bottle until it’s one third full of berries.
  • Add about the same amount of granulated sugar, making up the next third.
  • Then top up with your alcohol of choice (we’ve used vodka, gin or white rum before) Put the lid on and shake the bottle to dissolve the sugar, it won’t all go on the first attempt, you will need to do this a few times over the next couple of weeks.  We usually put ours on the side and everybody has a turn!
  • Then store in a cool, dark place for a few months.
  • Taste, and if you’re happy with it, you can strain the fruit out of the bottle and re-decant the liquid.  We tend to leave ours in and the flavour matures – it’s a personal taste thing really.
  • If you do strain it, the berries are delicious coated in chocolate – I’m making myself hungry here!