Everybody knows what goes with Rhubard… Custard, right?! No, silly, it’s Gin! Ingredients: 700ml Gin 500g Rhubarb 50mm Ginger, peeled and cut into strips Zest of 2 Oranges 200g Granulated sugar 350ml water Slow Method: Rinse the Rhubarb, cut into 25mm chunks, and add to a 1l Kilner Jar. Add the Orange zest, Ginger and […]
Redcurrants are usually made into a jelly to add to your roast dinner but with a few easy steps you can make them into a delicious drink, to have with your roast dinner! Ingredients: 700ml Gin 300g Redcurrants 200g Granulated sugar Slow Method: Rinse and crush the Redcurrants and add to a 1l Kilner Jar.
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Nectarines are very similar to peaches, except they dont have that lovely furry coat. They do, however, make just as good liqueurs! Ingredients: 700ml Gin 500g Nectarines 250g Granulated sugar 1tsp lemon zest (optional) 1tsp orange zest (optional) Slow Method: Add the sliced nectarines and zest into a 1l Kilner Jar. Add the sugar and
You can get some plums pretty much all year round, although English varieties tend to be seasonal and only available in Autumn. To make them last that bit longer, why not try preserving them, in liquid form! Ingredients: 700ml Gin 500g Plums 200g Granulated sugar Slow Method: Rinse the plums, cut in half (removing the
You see mangos in the shops all the time now but what do you do with them other than make a chutney for your curry? Well, here’s another option! Ingredients: 700ml Gin 3 medium size ripe mangos 200g Granulated sugar 350ml water Slow Method: Peel and chop mangos and place in a 1l Kilner Jar.
Ingredients: 700 ml Gin 3 Grapefruits 200g granulated sugar 125ml agave nectar or honey INSTRUCTION Slow Method: Wash and peel the grapefruits, taking care not to include any white pith, and slice each peel into thin strips. Toss the peel with 65g sugar in a small bowl, using a wooden spoon to gently crush the
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Sloes are in the same family as plums and cherries so if you’re brave you can eat them raw, though they are incredibly sharp and will dry your mouth out before you even finish your first one. Take care when picking them, the thorns are very sharp. The sloes will need some pre-preparation to make them suitable for liqueur making. There are two methods,
