If you've got a load of blackberries and have made all the pies and crumbles you can freeze then the answer is blackberry gin. Sweet and slightly spiced, this simple recipe makes a lovely liqueur.
Makes 900ml, serves 8
Takes 35 minutes to make, plus sterilising bottles and chilling
Per serving:
42kcals
no fat (no saturated)
0.1g protein
11.2g carbs
11.2g sugar
trace salt
1. Blitz the berries and 100g of the sugar in a food processor, then press through a metal sieve into a pan.
2. Add the remaining sugar and cinnamon to the pan and cook over a medium heat, stirring to dissolve the sugar. Cover and simmer for 20 minutes, then stir in the alcohol. Remove from the heat and discard the cinnamon.
3. Sterilise some bottles and lids, clean and upturn them – lids off – on a baking sheet. Put in the oven for 15 minutes. make sure that the bottles lie on their sides. Strain the gin into bottles, seal, label and chill.
4. Shake before serving in shot glasses, diluted with sparkling water and ice or drizzled over ice cream.
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