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Making Blackberry Gin

Having a bumper crop of blackberries this year, and having already made jam and stewed up lots for crumbles and pies in the Winter, I was thinking what else could I do with them?  Then I thought what about Blackberry Gin?  I researched on line for a recipe but there were lots of contradicting quantities so in the end I sort of made up my own from a combination of a couple of different recipes.

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First you need to wash the blackberries well, as flies are definitely attracted to them. Place the washed blackberries into a demi john. I had lots so I used 1 kilo of fruit.

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Next add the sugar, just ordinary granulated or caster will do.  I used 300g.

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Add the gin, I used 2 x 70cl bottles (the cheap stuff from Lidl).

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Add 3 dessert spoons of lemon juice.

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Then give is all a good shake.

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The gin immediately took on the colour of the blackberries, so after the 3 months infusing it, it will be dark and glorious.  Just ready in time for Christmas!! The French call it Crème de Mure.

Want to try some?  Come and visit or stay with us at Lodge House B&B. http://www.lodgehousebandbsomerset.co.uk

 

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Making Rhubarb Gin

DSC01378For this recipe you will need:

a bottle of cheap gin 700ml

400g of chopped rhubarb

400g of castor or granulated sugar

juice of one lemon

To make the rhubarb gin, first pick or buy enough rhubarb. Then chop the leaves off and discard, and chop the stems into inch long pieces and wash.

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Add to a clean glass jar or demijohn, together with 400g of sugar.

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Then add the gin

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and finally the lemon juice.

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Give it all a big swish round

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Keep in a cool and dark place for 2 weeks

Then strain the rhubarb off and you are left with lovely pink rhubarb gin.

Already in just an hour the gin has started to turn pink.

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You can then make a G&T in the normal way or add a little rhubarb gin to champagne for some extra fizz.  Enjoy!!

http://www.lodgehousebandbsomerset.co.uk

 

 

 

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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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Lavender Gin

This year we thought we would try making Lavender Gin.  Firstly find your lovely bush of lavender flowers and cut 20 unsprayed heads for a 70 cl bottle of gin.

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Dry the heads on a sheet of kitchen paper for approx. 10 days

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Then add to the gin bottle and allow to macerate for 14 days.

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To make Lavender Gin cup you then pour approx. 50 ml of lavender gin into a tall tumbler containing ice and top up with old fashioned cloudy lemonade, adding a few drops of lemon juice to taste.  Serve with a stalk of lavender. Very refreshing!!

Want to try some?  come to Lodge House B&B   http://www.lodgehousebandbsomerset.co.uk

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Neil’s 60th Birthday cake

Yesterday was Neil’s big 60 birthday.  We had a lovely day, visiting a Matisse exhibition in Honiton in the morning and stopping for coffee and cake.  Then in the afternoon we saw a film “The hundred step journey” with Helen Mirren which was a feel good movie and good fun.  In the evening we went to the Candlelight Inn for a meal which was delicious, but also I made Neil a lovely fruit cake for his birthday.

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We lit the candles and Neil blew them out.  I thought numbers would be less of a fire hazard than 60 individual candles.

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The recipe was the same as I used last year see https://lodgehousebandbsomerset.wordpress.com/2014/02/06/my-hubbys-59th-birthday-cake/ except I didn’t have any cherries so used chopped dates and apricots, sultanas and raisins for the fruit. And I topped it with vanilla buttercream icing this time.

Anyway we had eaten too much to cut into it yesterday so we are having some today instead.

Chaos still abounds at Lodge House and the B&B is closed at the moment whilst the builders are in.

http://www.lodgehousebandbsomerset.co.uk

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Making Blackcurrant vodka liqueur

We have a bountiful crop of lovely blackcurrants this year, so apart from stewing them up and freezing them for pies and crumbles I decided this year to have a go at Blackcurrant vodka liqueur.  This is different from Cassis which we made last year with brandy as this uses vodka.

First pick your blackcurrants.  You need 750g prepared fruit for every bottle of 700ml vodka.

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You then have to pick it over and remove all the leaves and stalks and then wash them.

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Then gradually add these berries to a demi john.  You have to do this slowly and little by little or they go all over the place. Then add 750gm caster sugar.  I used  a funnel to tip mine in.

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After you’ve added the sugar, you add the bottle of vodka.  We only bought the cheap stuff not the well known brand as that’s all it needs.

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I actually made double the quantity so this is the 2nd bottle of vodka going into mine.

Then put a stopper in the top and give it all a vigorous shake.

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Shake daily for a week, then weekly for a month, until all the sugar is dissolved.  Leave for at least 3 months to mature, longer is better.  Should definitely we ready for Christmas if we can wait that long.

This is very similar to the way I made strawberry vodka earlier on. So basically

750gm prepared blackcurrants

750gm caster sugar

700ml bottle of vodka

are all the ingredients you need.

After at least 3 months strain off the fruit and you are left with delicious liqueur to bottle up.

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Making Strawberry Liqueur

Having an abundance of strawberries I started to research what else I could make from them and came up with Strawberry Liqueur.

The first thing we did was purchase a bottle of vodka.  Depending on the size of your bottle you can scale up or down the other ingredients.

Ingredients:

750g very ripe strawberries

750g caster sugar

270 ml water

700 ml vodka

Preparation method:

First hull and cut up the strawberries, then lightly rinse.

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Next transfer to a large glass jar, I used a demi john.

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Add the sugar:

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Next add the vodka and the water:

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Then shake it all up and seal the jar.

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Store out of sunlight in the cool for 1 month, gently shaking the jar once or twice a day.

After one month strain the mixture through a fine sieve into a bowl.  Then strain again to rid the mixture of any remaining strawberry seeds, through a coffee filter.  Transfer the liquid to glass bottles.  Can be used immediately or improves over time.

So now I have a month to wait.  Until then I shall look up what else I can make………..

If you want to sample our strawberries for breakfast, we still have some vacancies in July and August in the B&B.

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