Blackberries are sweet and succulent and so naturally make great-tasting blackberry gin. During the summer months these berries are plentiful and inexpensive and lend themselves well to making home-made blackberry gin.
The Blackberry Gin Shrub cocktail recipe we are recommending can be made with fresh or frozen blackberries and is finished with a hint of lavender.
It’s made in two distinct parts; one is the recipe for the Blackberry and Lavender Shrub which will have to be left for up to four months to infuse and the other is the Blackberry Shrub cocktail recipe for which you’ll need the 4 month old Blackcurrant Shrub.
How to Make Blackberry & Lavender Shrub
- 500g blackberries (fresh or frozen)
- 1tsp lavender
- 250g caster sugar
- 200ml raw apple cider vinegar
- Gently wash the blackberries and place into a large clean jar and add the caster sugar and lavender.
- Secure a muslin square/cover over the opening of the jar.
- Place into the fridge and gently shake daily for about two to three days until the sugar has dissolved.
- Once the fruit has macerated for a few days, place in a pan with the vinegar and gently bring to a very light simmer on a medium/low heat for about five minutes, softening the fruit.
- Cool the mixture to room temperature then strain through a sieve into a jug, pushing it through with the back of a spoon.
- Sieve the collected liquid again, this time using a piece of muslin over the sieve, to get a finer shrub.
- Pour the shrub into a bottle, seal, label and store in the fridge. Keeps in the fridge for up to four months.
Blackberry Gin Shrub Cocktail
- 100ml Gordon’s London Dry Gin (or similarly priced London Dry)
- 100ml Blackberry & Lavender Shrub (see recipe above)
- lots of ice
- tonic water
- fresh blackberries and lavender to garnish
- Half fill a cocktail shaker with ice.
- Add the gin, shrub and lemon juice.
- Shake for at least a minute. Strain into two tall tumbler glasses filled with ice and top with tonic.
- Garnish with blackberries and a sprig of lavender.
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