Perfect for cocktails, try it in a bramble Tip the blackberries and sugar into a 1.5-litre sterilised jar. Pour over the gin, seal the jar and swirl around to dissolve the sugar. Store in a cool, dark place and turn the jar once a day for the first week. After two-three weeks, strain the gin through a sieve. Pour the gin into bottles, and label.
Add the sugar and gin, stir or shake well, seal tightly and then leave in a cool dry place to infuse for about a week or two, or longer for a stronger flavour. 3. Every few days, give the gin a little shake. When the gin tastes ready, strain the liquid through a fine mesh sieve or muslin cloth into a fresh bottle.
Simple Blackberry Gin Recipe. The plump, ripe blackberries will provide a good body and level of sweetness to the gin which means you don’t need to add as much sugar as with some other infused gins. It’s good to drink after four weeks, but it gets even better with age. Just don’t let it mature for more than 3 months.
If your leave the gin for 3 months, it mellows and the full fruitiness of the blackberries comes through and it’s smooth enough to serve over ice as a liqueur. An excellent addition is a cinnamon stick which can be added to the gin at the same time as the sugar.