This is it, the week of the Country Living Fair, the busiest week of the year for me. I’ll be there every day (Thursday through Sunday) doing four talks/demos and classes per day. I’ve spent the last week up to my ears in ingredients, shopping, crafting kits, lists of tools, books, to do lists and packaging. I’ve rehearsed and tried things out, made changes and often thrown things about in the kitchen when it all got too damn much.
But now it is all done and dusted and organised and ready! I hope.
Last week the blog was all about giveaways and competitions while I madly sorted and organised behind the scenes. I’ll be anouncing all winners etc next week when normality decends on my little world again.
This week I wanted to share with you the things I will be doing at the fair. So to start with today we have the gorgeous Blackberry and apple gin (aka Brambly Apple Gin) that I will be making in my first demo each day in the Lifestyle Theatre. It is from my Gourmet Gifts For Christmas bookette and ebook.
Gin
While Sloe Gin is always the standard one thinks of when it comes to fruit flavoured gins I like to try other pairings with this wonderful drink. ~In the summer I make strawberry and lavender gin and for winter sipping I like to make this tasty Blackberry And Apple Gin is rich and fruity andvery like the inafmous sloe gin that so many people are well aquainted with.
The great thing about your blackberry and apple gin is that, unlike sloe gin it doesn’t take months to mature. In fact this charming little tipple will be ready to tempt your taste buds in just 4 weeks, which makes it the perfect gourmet gift for Christmas if you get cracking on it just now!
How To Make Blackberry And Apple Gin;
For a standard 750ml (1 pint) bottle of gin you will need 225g/8 oz of blackberries (or brambles as we like to call them here in Scotland) and you can use either fresh or frozen berries, whatever you can find, the same weight in apples (any type you like), a bay leaf and 200g/7 oz of caster (super fine) sugar.
Now don’t go lashing out on Tanquery or Bombay Sapphire or anything pricy here, let’s just stick with supermarket own brand gin for this recipe.
If you want to make less of this fabulous hooch just half the recipe. Remember this is a liqueur so you don’t need to give someone a full sized bottle. I collect small bottles throughout the year (single serving wine bottles are ideal and of course you get to quaff the contents!) and these are the perfect size for mini liqueur gifts as you will get about 6 shots out of one.
The only tools you’ll need here are a sharp knife, a large jam/pickle jar (I tend to use the Kilner type as the wide mouth makes it easy to get the fruit in and out), cheesecloth/muslin or kitchen roll and a sieve to strain the liqueur and of course your little bottles for gifting.
Make sure that you sterilise all glassware before use by washing in hot soapy water and drying in a warm oven for 20 minutes. The same applies to lids.
Wash and dry the apples and rinse the berries. There is no need to peel or core the apples, simply roughly chop them and pack into the jar along with the berries.
Pop in the bay leaf and then add the sugar on top.
Now pour in the gin and pop on the lid tightly.
Give this a really good shake and put it in a dark cupboard for 4 weeks remembering to give it a shake every day for the first week to get all that sugar dissolved into the booze.
After four weeks the gin will be a gorgeous deep red colour and the fruit will look rather sad.
Now it’s time to strain the liqueur through the cheesecloth/muslin or paper lined sieve and decant it into those sterilised bottles ready for giving.
Make a pretty label and add a note saying that this is great serves either on its own as a shot (room temperature or ice cold – the choice is yours) or as a long drink with tonic or soda.
Blackberry And Apple Gin (aka Brambly Apple Gin) makes a great gift for foodie friends, it’s so easy to make and really tasty and unusual too.
Cheers!
Karon x
- 225g/8oz blackberries
- 225g/8oz apples
- 1 bay leaf
- 200g/7oz caster sugar
- 750ml/1 ¼ pints gin
- Chop the apples but don’t bother
- to peel or core them.
- Put the chopped apples, blackberries,
- bay leaf and sugar in a large wide
- mouthed jar.
- Pour over the gin and seal the jar.
- Shake well and put aside in dark cupboard
- and shake every few days for 4 weeks.
- Strain through muslin or kitchen roll and
- decant into pretty bottle.
- Serve ias a shot (either room temperatiure or ice cold) or with tonic/soda
Sounds absolutely delicious and so simple.
I have a couple of rather large containers smiling temptingly at me from the worktop as I type, both are filled with Damson Gin steeping happily away and should be ready just in time for a tipple at Christmas.
sounds great Sue, now get those apples out and start making yet more hooch!
K x
Howdy! I simply want to give a huge thumbs up for the nice info you
will have right here on this post. I can be
coming back to your blog for more soon.
I made this recently and it was delicious we drank it as it was with lots of ice , it was so good i’m going to have to make some more
Hi Liz
So glad you enjoyed it so much.
Cheers!
K x
Hi,
how long will this keep once it is made, I want to make some for a wedding in august but would like to get it done now if possible!
thanks,
can’t wait to make it!
Katy 🙂 x
Hi Katy
This will keep for up to a year if you can resist it for that long!
K x
I just want to add that I drank some of Katy’s gin at the wedding. It was delicious either with tonic and by the end of the night as shots ! I have now just started my own !!
PS Do you think it would work as well with raspberries instead of the blackberries ?
Hi Ann
Glad you liked it so much. Yes you can use raspberries instead and get a gorgeous red gin!
All best
K x
I have just started a batch of this, however notice the apples are floating and going brown even after a day or so due to the exposure to the air. Is this a problem? Thanks
Put small plate into jar to keep apples under booze or use clingfilm stuffed into top of jar to keep apples submerged.
K x
Thanks. That’s what I was going to ask. Bramble picking on the first dry day , If we’re lucky to get one.
Thankyou so much for posting this! It’s perfectly worded and exactly what I was looking for. So glad you suggested using cheaper gin too as was about to go pouring in Hendricks 😉
Bramble Apple Gin here we go!
Really enjoyed making this with my 6 year old. Went blackberry picking together then made it together in kilner jars with labels on, and she enjoys going into the cupboard and shaking it. We are making it for Christmas as gifts.
Hi Rachel
Glad you guys had so much fun making this one. I’m sure your friends and family will have lots of fun when they drink it at Christmas.
K x
hi the drink looks yummy . going to bottle it next the black berrys look yummy aswell
can they i eat them ?
Go for it, hope you enjoy making this gin.
K x
Loving this recipe as trying out lots of ideas for autumn windfallnof fruit and berries , only one question re bay leaf does it have to be fresh or will dried leaf be ok ? Regards Joanne
Dried bay leaf would be fine too.
Enjoy the recipe.
K x
Hi, I’m going to start my batch of gin going this week to have at my New Years Party, I was just wondering what type of apples you used? I was planning on using Braeburns but thought I’d check to see what else worked well! Ta x
Use any normal eating apples, Braeburns would be perfect.
K x
Hi Karon,
I have used your recipe for the bramble and apple gin, but I think something may have gone wrong with mine. It tastes good, but it separates out leaving a bit of a strange gloopy whitish coloured liquid at the bottom of each bottle. I have strained it twice and sterilised the bottles. Any suggestions on how to fix this? I’ve made it for gifts but I’m not sure I can give it out 🙁
Never had this happen with mine Megan. As long as it tastes good I would just make sure you give it a good shake before use.
Cheers!
K x
Hi Karon
Thank you for the recipe. I made it this weekend so it’s sat in a dark cupboard as I type! One question, how long will this gin last – do you think it will be ok for Christmas? (Providing I don’t drink it all first.)
Thanks,
Lauren x
Hi Lauren
This will last for a year if you can possibly resist it!
K x
Thanks, I’ll let you know how it turns out! x
Success! It tastes lovely and defo won’t last until Christmas – will have to make some more! x
https://instagram.com/p/8-0-07jEb6/
Great to hear that Lauren. You will just have to make another batch and resist it and give as gifts at Christmas.
K x
My kilner jar is quite large and ingredients not filling it to the top. Is this ok or will this spoil? Would it be ok to add more gin and fill to the top now I’ve already made it??
Hi Jackie,
No problem re not filling the jar. Yes you can add extra gin if you want.
Enjoy!
K x
Great, thanks! Can’t wait to try it!
Jackie
Went out and bought all the stuff to make this today ready for Christmas but alas I’m stuck at the first hurdle – I would suggest sterilising with a sterilising agent rather than hot water and a warm oven – even after heating an oven on gas mark one and leaving to cool for half an hour, I have killed 2 kilner jars – wet glass and heat do not mix apparently. Tomorrow it is, once I’ve replaced my jars! I’m sure it will taste great once I get there though!
Hi I have now finished mine and am wondering what to do with all that lovely gin infused fruit do you think I could make a crumble with it, seems a waste to throw it?
Keith
Hi Keith
Never waste the fruit, make a boozy crumble and enjoy with lashings of custard!
K x
Can I make this now for Christmas, or should I wait until 4 weeks before? Thanks
Hi Esther
Make it now it will keep for up to a year.
K x
First time made this apple and blackberry gin. Made it last September 2015 had a little taste in December forgot I had big bottle at back of cupboard . Now entering it for the local garden show 2016. Tastes fabulous straight with ice.
So glad you are enjoying it. Hope it did well in the show.
K
Hiya, I’m about to make this for Christmas presents and I have 2 questions.
Firstly, can I put frozen blackberries straight in the gin with the apples (and let them defrost in mxix) or would you thaw them first?
Secondly, can you leave it infusing longer then a month? Or would you suggest infusing for 4 weeks then bottling them up and leaving them until ready to give out at Christmas.
Really looking forward to making this 🙂
Defrost blackberries first. Infuse 1 month and then bottle. This will keep for up to a year anyway.
K
Hi Karon,
I am currently brewing your apple and blackberry jam, however, I saw you have a Strawberry gin jam recipe and I was wondering if I can make a jam with the left over apples and blackberries and If so do you have recommendations on sugar content and/or fresh fruits?
Many thanks,
Rebecca.
Yes just use the apples and blackberries with equal amount of fresh fruit and just under half ammount of sugar to make a jam.
K x
Great recipe, ive recently made blackberry whiskey and wondered if you could coat the leftover fruit
with chocolate to give as a gift and how long they would last?
Yes you could do that, would only keep them for a week though.
K x
Hi K, This sounds delish.. I want to make a large amount as planning on giving small bottles as gifts.. I presume just doubling everything into one large kilner jar is ok to do? Thanks
Just double up the recipe and put in larger jar.
K x
I have made sloe gin before, so due to a lack of sloes and a glut of blackberries this year decided to this recipe a go. It’s now had its 4 weeks infusing and I attempted to strain it. First problem is it is clogging up the filter I used for slow gin to the point of not flowing through at all. Secondly, what has filtered in not clear. Any suggestions ? My sloe gin was crystal clear deter just one similar filtration. Should I use wine making fining methods ?
I filter all my infusions through two layers of kitchen paper in a sieve. Takes ages to drip through, do not press it through. If not clear enough I do it again though never usually have this problem.
K x
I’m confused by the measurements: 750ml/1 ¼ pints gin.
If imperial pints, then it’s 25 oz = 710 ml. If US ounces, then it’s 20 oz = 591 ml.
Are you using 750 ml or something else?
Thanks,
750ml is standard bottle of gin in this country
K x
My sister made this and gave me a bottle, oh my god it’s a recipe for disaster as I could easily drink the full 75cl, and die for days lol.
I’ve some being made at the moment but without the sugar. Obviously this will change the drink but will this be ok.
Hi Mike
Glad you enjoyed it so much. If you omit the sugar you just get an alcohol infusion and not the sweet liqueur, just as nice if you add tonic or whatever.
K x
I would cut the sugar by half, otherwise for me, and possibly other people, it would be too sweet. I found a bottle of sloe gin in my cocktail cabinet recently which I had forgotten, with 2008 written on it, It was given to me by dear British friends, one of whom has passed away. I tried it and ooohhh wow, it is magnificent!!! I believe that these friends used half a pound of sloes, 2 tablespoons of sugar and half a pint of gin. (from memory) then made it as you suggest, but pricking the sloes with a pin first.
Several people say the results not so good when straining the blackberries , what about using a muslin bag? But don’t squeeze it, leave it 24 hours if necessary to drip through.
Hi can I use pears raspberry’s and apples just got alot of pears ATM wanted to use them up ? I’m ready to make it for family I actually can’t wait xx
Yes use a mix of fruit sounds great.
Hi Karen, I’m just making your great recipe, however my jar cannot fit all the gin in, will this be a problem, should I take out some fruit? Or can I add the excess gin at the end?
Thanks.
Doesn’t matter just drink the gin!
cheers!
Kx
Hi there, I made my first ever batch of blackberry gin just before Christmas but I squeezed the fruit and now of course it has a bitter taste. Is there anything I can do to get rid of it? If only my dad was still here, he would have told me but I only remembered what he used to do after the event.
you could add a bit more sugar
Just made 2 batches & put an orange in 1 bottle as short of an apple to make it 8 oz fingers crossed it tastes ok
Hope you enjoy it
K x
Made double amount, amazing colour – taste delicate, delicious, w ill make wonderful xmas presents for the family, though the bottles will be smaller than planned as I want some for myself.
Waiting for your recipes of pear liqueur to be ready next week.
Glad you like the recipes so much.
K x
Can you use cooking apples in this recipe? Thanks.
sweet apples make a sweeter liqueur. It is entirely up to you.
K x
Glad you like it so much
K x