I’m pretty excited about the arrival of autumn, largely because it’s such an amazing season for fresh produce. It would be rude not to take full advantage of it’s offerings, and we started just the other afternoon with blackberries, the inspiration for this year’s infused alcohol, blackberry gin. Made now it will be ready in three months time to be decanted into bottles and distributed among friends and family- just in time for Christmas.
Yes, I’m starting to think about Christmas, I know it’s early but balancing a busy work schedule and maintaining a healthy social life means I have to get organised, there will be no time for last minute shopping in the lead up to Christmas. This Is a lesson I have learnt the hard way. I’ve spent many a Christmas Eve battling through the crowds buying ‘that’ll do’ presents for my nearest and dearest. Not so last year, C and I created hampers for friends and family filled with our own homemade wares. It worked well and i’m planning to repeat this year with a few little changes.Blackberries are to be found in most hedgerows across the UK right now and as unlikely as it sounds we tracked down a glut of them just a spit away from the center of Leicester where we found ourselves among many fellow foragers. It took us around 45 minutes to pick the amount we needed. A passing dog walker had the following advice for us “Only pick above thigh height, to avoid dog wee” though quite commonsense, this is sound advice indeed!
To Make Bramble Gin you will need:
- 400g blackberries- washed and drained
- 180g caster sugar
- 1 litre of gin
- 65g creme de mure/creme de cassis (optional)
- A 2 litre capacity container with a tight fitting lid
Thoroughly wash the blackberries and allow them to drain- this is particularly important if you have picked your own, blackberries contain alot of nasty bugs and beasties. place the blackberries into a large container with the sugar and mix together well, add the gin, mix again then seal the lid onto the container. Store in a cool dry place for three months stirring occasionally. After three months strain the liquid through a sheet of muslin and decant into bottles.
how are you making the most of Autumn?