Making plum gin

The first thing to do is pick your plums and sort out those that are ripe.  We have a Victoria plum tree so we always use those.

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Destalk them and wash them, then prick them all over with a knife.

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Weigh them, you need at least 500g fruit to every 70 cl bottle of gin and 250g of caster sugar.  I made double and put in a few extra plums for good measure.  Add these to a suitable container such as a wide neck large jar.DSC00458

Next weigh and add the sugar.

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Then add 4 drops of vanilla essence per 70 cl of gin.

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Add the gin (I used 2 x 70 cl bottles of Lidl gin, nothing posh!!)

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Then put the lid on and give it a good shake.  Shake every day for a week, then every week for a month, then just every now and again.

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Leave to marinate for approx. 4 months.  If you make it now it should be ready for Xmas.

You can use the same basic recipe for sloe gin or damson gin.  With sloes you need to put them in the freezer for a couple of days first to imitate frost, then follow the same steps as above in the same quantities.  Whatever fruit you use it turns out delicious!!  Much to be recommended.

http://www.lodgehousebandbsomerset.co.uk

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