Redcurrant gin made at home by infusing plain gin with fresh redcurrants is delicious and great to enjoy or gift. Only two ingredients in this simple recipe!
Background
If you love the sweet and tart flavour of redcurrants as I do, and are also a gin fan, then making a bottle of your own fruity gin at home might be just your kind of thing!
Those flavoured gins are really popular in the UK, with flavours like rhubarb, Seville orange and gooseberry available on the supermarket shelves.
But there is no need to buy the expensive ready-infused bottles of gin from the shops when you can make your own at a fraction of the cost.
All you need is a bit of patience along with your ingredients.
Note that my recipe is for redcurrant-infused gin without sugar. The addition of sugar would result in a gin liqueur. That would be sweeter and not as strong as this infused gin.
Ingredients
Here is what you will need for this recipe, so simple! Quantities and more information are in the recipe card at the end of the post.
- redcurrants – fresh is my choice, if you are lucky enough to have them growing in your garden or have a farm near you where you can pick your own. This recipe is great for preserving redcurrants you have picked to enjoy them all year round. Ideal if you have a glut of redcurrants. However if you can’t obtain fresh then frozen redcurrants will also work just fine, no need to defrost before using them.
- gin – a standard bottle of gin is best – don’t go for a top quality expensive one with a delicate flavour because the fruit infusion will change the flavour! Equally, don’t choose the cheapest one, as you may not like the taste. A bottle that you enjoy will work fine – I used supermarket own London Gin here, an imitation of Gordon’s.
- mason jar – you will leave your gin to infuse for a month or two in the cupboard. A large mason jar work really well for this purpose. The one I have used here is 1 litre.
Method
Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this redcurrant gin recipe perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Step 1. Wash and remove any leaves or stalks from your redcurrants. Discard any redcurrants that are squashy or mouldy.
Step 2. Steriilse the container you are going to use for the gin in preparation. I use a Kilner lidded mason jar. To sterilise I normally wash in hot soapy water and then finish the drying off in a low oven, without the rubber seals.
Step 3. Put the redcurrants in the jar.
Step 4. Pour in the gin, seal and put the jar in a cupboard or other cool dark place.
Step 5. Leave for 1-3 months. Shake occasionally. The redcurrants infuse into the gin giving it a deep red colour.
Step 6. Strain the gin through a sieve. You can use the redcurrants in a dessert like a crumble or to make a gin-infused redcurrant jam.
Step 7. Pour the gin back into the jar and seal.
Step 8. Serve neat or with tonic and plenty of ice. Enjoy!
Recipe tips
- Store in a cool dark place before and after removing the fruit.
- Strain the gin through a muslin cloth after the sieve to remove any tiny remaining pieces of fruit/stalk.
- Don’t forget to strain through the sieve into a bowl to save the gin. Don’t end up pouring it down the sink! I nearly did this!
- Additional straining or filtering will help make the gin less cloudy, if you find yours a little cloudy.
Storage
Once the fruit has been removed, you can store the gin in your cupboard for a year. It should last even longer because the alcohol is a preservative. Make sure it is stored in a cool dark place for best results.
Variations
Try replacing the redcurrants with your preferred fruit for a twist on this recipe. Some of the alternatives I love are:
- blackberry
- blackcurrant
- raspberry
- rhubarb
Related
Do you want more redcurrant recipes? How about one of these.
Do also check out my collection of blackcurrant, redcurrant and gooseberry recipes!
Recipe
Redcurrant Gin
Ingredients
- 300 g redcurrants
- 70 cl gin
Equipment
Instructions
- Wash and remove any leaves or stalks from your redcurrants. Discard any redcurrants that are squashy or mouldy.300 g redcurrants
- Steriilse the container you are going to use for the gin in preparation. I use a Kilner lidded mason jar. To sterilise I normally wash in hot soapy water and then finish the drying off in a low oven, without the rubber seals.
- Put the redcurrants in the jar.
- Pour in the gin, seal and put the jar in a cupboard or other cool dark place.70 cl gin
- Leave for 1-3 months. Shake occasionally. The redcurrants infuse into the gin giving it a deep red colour.
- Strain the gin through a sieve. You can use the redcurrants in a dessert like a crumble or to make a gin-infused redcurrant jam.
- Pour the gin back into the jar and seal.
- Serve neat or with tonic and plenty of ice. Enjoy!
Notes
- Store in a cool dark place before and after removing the fruit.
- Strain the gin through a muslin cloth after the sieve to remove any tiny remaining pieces of fruit/stalk.
- Don’t forget to strain through the sieve into a bowl to save the gin. Don’t end up pouring it down the sink! I nearly did this!
- Additional straining or filtering will help make the gin less cloudy, if you find yours a little cloudy.
- blackberry
- blackcurrant
- raspberry
- rhubarb
bakingqueen74 says
A delicious way to use redcurrants from a summer glut to enjoy them all year round.