I have been making so many foodie goodies on stage over the past few weeks my head fairly spins with measurements and recipe info. I feel like it’s time to kick back and pour a drink and what better a tipple than this hot and zesty Grapefruit and Ginger Gin.
I love making infused booze and actually prefer drinking simple infusions to overly sweet liqueurs. This grapefruit and ginger gin is a perfect example. You can sip this as an ice-cold shot straight from the freezer or as part of a martini or other citrussy cocktail.
You can use pink or normal grapefruit for this recipe and feel free to use vodka instead of gin if that is your preferred tipple.
There are only three ingredients here;
Gin * Grapefruit * Ginger
The only kit you’ll need is a peeler, a sharp knife and a large jar.
How To;
You can either use unwaxed grapefruit or give ‘normal’ grapefruits a good scrub with hot soapy water then rinse well and pat dry.
Peel off the skin and try to avoid the bitter white pith.
Pop this into a nice clean jar and squeeze in all the juice.
Peel and slice the ginger and add this to the jar along with the gin.
Screw on the lid, shake well and leave in a cupboard for two weeks for the flavours to mingle and infuse.
Strain through muslin or a sieve lined with kitchen roll and pour into pretty sterilised bottles.
Drink within a year.
Now how easy was that folks? You’ll find this grapefruit and ginger gin recipe and loads of others in my new recipe bookette Naughty and Nice Edible Gifts For Christmas.
Cheers!
Karon
Grapefruit And Ginger Gin
Ingredients
- 2 large grapefruit
- 500 ml/1 pint gin or vodka if you prefer
- 1 tbsp peeled and sliced ginger
Instructions
- If grapefruit are waxed then scrub well in hot soapy water and rinse thoroughly before peeling off the skin and trying to avoid the bitter white pith
- Pop this into a large jar and squeeze in all the grapefruit juice
- Add the peeled and sliced ginger and top up with the gin
- Screw a lid on the jar and set aside in a cupboard for 2 weeks to infuse
- Strain through a muslin or kitchen roll lined sieve and pour into sterile bottles
- Use within 1 year
I just ordered your new bookette!! So excited to see you’ve done another – you are too, too, too clever! I don’t know how you have the time to do all that you do! I’ve had to give up so many things in the past year because I just have no time! Reading your blog is not one of them, however, you continue to inspire and motivate me with all of your insanely gorgeous photos and delicious food! One more year of work and then I can get back to my life – at least that’s the plan! Happy Thanksgiving to you dear friend – I am thankful to have you at the “other end of the line!” xo, Nan
Hi Nan
shall be zapping you a long email to catch up. Have a wonderful Thanksgiving today.
Love always from sunny Scotland
K x
Hiya i have made this but mine is very cloudy what do you think went wrong and is there anything i can do to make it clear ?
restrain it
K x
Hi Karon I have made several different infused gins and most recipies say they improve with age. I want to make some grapefruit and ginger gin but what is the reason for having to consume it within 1 year please?
I always say to consume within a year or so just to be on the safe side when writing. I keep my own a lot longer but don’t want anyone complaining to me about something they have used 5 years from now.
k x