Use a simple, classic gin, such as London Dry, as the base for this. Technically, the addition of sugar means this becomes a liqueur once finished, but we’ve kept it minimal, so the flavour is less sweet than commercial varieties, allowing the blackberries to shine through. The gin needs at least 3 weeks to infuse but is incredibly easy – just shake the jar from time to time!
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Yields:
700 mL.
Prep Time:
10 mins
Total Time:
10 mins
Cal/Serv:
86
Ingredients
300g
blackberries
Finely grated zest 1 lime
2-3 fresh bay leaves
200g
granulated sugar
700ml
gin
YOU WILL ALSO NEED
1.3-1.5 litre Kilner or other sealable glass jar
Directions
Step 1First, sterilise your jar. Preheat oven to 140°C (120°C fan) mark 1. Wash jar (and lid) in hot, soapy water. Remove rubber seal (if present) and set aside on a plate or clean surface to dry. Place jar on a baking sheet lined with kitchen towel and heat in oven for 10-15min, until dry. Alternatively, run through a hot dishwasher cycle.
Step 2Gently wash blackberries and pat dry with kitchen towel. Place in the base of the sterilised jar, then add the lime zest, bay leaves and sugar. Pour over the gin (reserve the bottle) and seal with the lid.
Step 3Set aside in a cool, dark place for at least 3 weeks, gently shaking jar every day to help the sugar dissolve.
Step 4Strain through a sieve lined with clean muslin or a new J-cloth before pouring into the reserved gin bottle (or smaller sterilised bottles). To keep the liqueur clear, don’t press the fruit through the sieve. Serve neat, with soda water, or try it in a Blackberry Gin Smash.
Can I use other fruit?
Absolutely! You can use this recipe as a base for making all kinds of delicious fruity drinks – any soft fruit will work. You might want to increase the sugar quantity a little if using tarter fruit, such as redcurrants or gooseberries.
Why bay leaves?
The herbaceous aroma of bay leaves pairs wonderfully with blackberries, but if you’re using a different fruit, you might want to leave them out or swap them for another woody herb – thyme works wonderfully with raspberries, and lemon thyme goes well with strawberries.
How do I use my blackberry gin?
Enjoy it neat, over ice, or turn it into a fabulous cocktail – it will make a delicious alternative to plain gin in all sorts of drinks, including a Tom Collins, Gin Sling or Negroni.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
