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The Damson Gin I made for Christmas last year was such a success that I just had to make some more. My Dearest wants two bottles for us and the rest for gifts. I have three 2 Ltr Kilner jars at the moment each of them containing nearly a kilo of fruit and a bottle of gin. I can assure you that we won’t be drinking 2 out of the three of this particular brew, but I’ll break it to him gently, once the other bottles are gift wrapped and given away. He thinks My Damson Gin is delightful, so do I but not two bottles- that’s just greedy, and besides, there are people I know who now know there will be more Damson Gin this year, how could I not share?
last Saturday, the sun shone unexpectedly and so we took my little sports car for a spin. We drove to our favourite place for buying Damsons in the Lyth Valley and bought 4 kilos. Most of them went in the gin, there were some which were too ripe, they got eaten just as they were. The rest were cooked with a little sugar, and put in the fridge to be eaten with yogurt for breakfast, they tasted wonderful.
So this year I have put 900 grams of Damsons pierced all over with the tip of a sharp knife, in each Kilner clip top Jar with a 75cl bottle Gin, and covered with a 400g of caster sugar, and sealed the jars. I have given them a good shake every day till the sugar dissolved.
This Damson Gin will sit in a cool dark place for 3 months and then the contents will be strained and the gin bottled, ideally I’m told we should allow it to mature for another 6 months, but I doubt it will Survive Christmas.
This spring I was looking to make another brew from the hedgerow, I love the fragrance of elderflower, but didn’t want to make more wine, and elderflower cordial although lovely is readily available in supermarkets which one can buy and use without the fuss and effort of making it at home. But I had read about St. Germain an elderflower liqueur which apparently is currently very fashionable in cocktails. Well, I had to have a go at that.
A short walk in the lovely countryside with a carrier bag and a pair of secateurs, and a trip to the local supermarket for a bottle of own brand Vodka, a bag of sugar and a lemon, and I’m good to go.
A pint of elderflowers were picked from the umbels, put into 1.5ltr jar with 75cl of vodka, and topped with several pieces of greaseproof paper weighted down with slices of lemon to prevent the flowers rising to the top and going brown with oxidisation.
I did not agitate this brew but allowed it to steep for 3 months, on the cool windowsill in the downstairs loo, then strained off the elderflowers and added sugar.
It then stood for another week or two while the sugar slowly dissolved, before I strained it again and bottled it… and wouldn’t you just know it, yet again there was just a little over to taste it. It tastes divine, I put aside what little was left to take to my sister to share a little tipple with me, but next time I looked it had gone, about three shots of Elderflower liqueur necked by my Dearest ( written with gritted teeth) in one go. And then he has the brass neck to tell me he doesn’t like elderflower, grrrrr. I’m making more Damson Gin, He likes that.