We all like to use the natural ingredients our local wild larder provides us. This month has seen an abundance of elderflower blossom at Teasses and in my opinion you can’t go wrong with a quick Elderflower Infused Gin recipe, something to enjoy on these long hot summer days.
This recipe makes one litre of flavoured gin.
- a Large heavy bottom pot
- 2 tablespoons of caster sugar
- 2 strips of Lemon Peel
- a dozen elderflower heads (de-bugged – to do this simply suspend the bunches of flower heads over white paper, the bugs will fall from the flowers while being attracted to the white paper)
- 1 Litre of Gin (quantity over quality is fine here)
- Bottles of your choice – sterilised.
- fine Sieve or Muslin
Step One: Pour the gin and sugar into a gently heating pot. Allow the sugar to slowly dissolve into the mixture. Don’t boil.
Step Two: Add the lemon strips and the elderflowers to the mixture. Be careful to ensure that all of the flowerhead are submerged.
Step Three: Allow the mixture to infuse in a dark spot for up to 24 hours. This will allow the flavours of the flowers to develop. If you aren’t looking for a very strong elderflower taste adjust your timings to suit. Less infusion time will create a less pungent infusion. I tend to soak little more than overnight.
Step Four: Strain the mixture through a fine sieve or cotton muslin and pour into your desired bottles. Put an additional strip of lemon into the bottle. This prevents the liquid from darkening too much.
Once sealed you can store your Elderflower Infused Gin for as long as you like, but be warned the longer you leave it the stronger the taste. Be warned; natural yeasts on the Elderflowers can interact with any remaining sugars leading to further fermentation and more potent a concoction. Store in a dark place.
Prior to serving allow your Elderflower Infused Gin an overnight experience in the refrigerator, as with most gin drinks, this is served best with heaps of ice and tonic water.