Damson gin

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Damson Gin is a liqueur, usually homemade, made from damson plums macerated in a sugar and gin syrup for eight weeks or more. Vodka is sometimes used in place of the gin. Recipes can be found at [1] and other sites. The proof will vary somewhat but generally is around 44.

Damson gin is especially popular in Britain. The plums are ripe in early September and the liqueur can be used as a Christmas treat.

Wild Damson Gin Recipe:

Ingredients:

1lb/454gm of washed wild damsons 6 ozs/168gm of white granulated sugar 75cl bottle of medium quality gin Sterilised 1 litre (at least) Le Parfait jar or wide necked bottle with stopper/cork Method:

Wash damsons well and discard any bad or bruised fruit. Prick fruit several times with a fork and place damsons in either a large Kilner/Le Parfait jar or a wide necked 1 litre bottle. Using a funnel, add the sugar and top up with gin to the rim. Shake every day until the sugar is dissolved and then store in a cool, dark place until you can resist it no longer (leave for at least three months, we usually let it mature for a year). If you are planning to drink this after 3 months, have a nip afetr a month, and top up with sugar to taste. Some people strain the grog (through muslin/jelly bag) after 3 months and bottle it, leaving it mature for six months. We strain and bottle after a year. Don’t leave the straining process any longer than a year; leaving the fruit in too long can spoil the liqueur, as we found to our cost one year.