Redcurrant Gin

5 from 1 vote

A simple homemade redcurrant infused gin, great to enjoy in special gin and tonics.

Course Drinks

Cuisine British

Prep Time 10

Infusing Time 90

Total Time 90 10

Servings servings

Calories 65kcal

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!

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:

Calories

The calories given above are for a single measured 25 ml shot.

Yield

You can serve 28 25 ml shots of gin from one 70 cl bottle.