Blackberry Gin from The Complete Book of Home Preserving by Mary Norwak
Pick over the fruit and put into a jar. Crush the fruit lightly and add the sugar and gin. Seal tightly and leave for 12 weeks, shaking each day for the first 4 weeks. Filter into bottles.
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Cooking tools:
- Mason jar
- Muddler
- Fine-mesh sieve
- Funnel
- Bottle
Ingredients
- 2 lb/1 kg ripe juicy blackberries
- 1½ pints/750 ml gin
- 8 oz/225 g sugar
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