It only takes a couple of weeks to infuse this fruity magenta gin that has a subtle hint of liquorice from the star anise. It makes brilliant cocktails or can be sipped, chilled, just as it is.
MAKES ABOUT 70CL
1 large bramley apple (about 250g), peeled and roughly chopped
1 star anise
150g caster sugar
- Preheat the oven to 100C/80C fan/gas 1⁄4. Sterilise a 1 litre jar by washing it in hot soapy water, then rinsing and leaving to drip dry. Place in the oven for 20 minutes to sterilise then set aside to cool.
- Once the jar is cool, rinse the blackberries and the apple and place in the base along with the star anise. Sprinkle over the sugar, then pour over the gin. Seal the jar and give it a good shake. Store in a cool, dark cupboard for two to three weeks, giving it a shake every day.
- Pass the gin through a sieve lined with muslin or a coffee filter and store in a clean, sterilised bottle. It should keep in the cupboard for at least six months.
TIP The gin can be served neat, in classic gin and tonic, or as a long drink with mint, lime and soda. You can also make great blackberry and apple martinis with 40ml gin, 20ml dry vermouth and 20ml sweet vermouth, finishing it with a twist of lemon.
Food styling: Sarah Hardy. Prop styling: Max Robinson