Tag Archives: Fruity Gin

Food Fairs

Sunshine, classic English rolling countryside and a wealth of fabulous food – what better way to spend your weekend?

Kedleston HallYes, last Sunday, we managed to escape the children for a day (don’t worry they weren’t left unattended!) and visit the Derbyshire Food & Drink Festival, held in the grounds of the National Trust’s Kedleston Hall.

For those of you yet to experience the joys of a food fair, I would highly recommend it. There was a huge range of local producers, selling many tempting things. We chose a small selection of finger food for our picnic – beautifully tranquil and warm by the river – and a few treats (we could have bought much more!) to take home. We finished the day with a wander through the scented bluebell woods. Bliss!

Click here for details of food festivals near you.

After sampling all of our purchases, my overall favourite was damson gin, but the small bottle is going down far too fast. So I am going to give our very own Dairy Diary fruity gin a try now I have been inspired by its sweet and subtle taste. Perfect with a splash of cava or tonic; or simply on its own with ice.

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Fruity Gin

Try the sweet and subtle taste of fruity gin with a splash of cava or tonic; or simply on its own with ice.

Fruity Gin56 calories per 25ml shot
0g fat of which 0g is saturated
Serves 34
Time 45 mins plus infusing time
Suitable for vegetarians

Blueberries 450g (1lb)
or Kumquats 450g (1lb), sliced and pips removed
or Plums 500g (1lb 2oz), halved stoned and sliced
Gin 600ml (1 pint)
Soft light brown muscovado sugar 150g (5oz)
Glass jar and bottles
Muslin for straining scalded, cooled and then wrung out well

1 Choose which fruit you would like to use and then put inside a jar with a tight-fitting lid.

2 Pour gin into the jar, add muscovado sugar, stir well until the sugar is dissolved and then cover with lid and store in a cool, dark airy cupboard for 3-4 months, stirring weekly until sugar is completely dissolved.

3 When the gin has developed a good, fruity flavour, strain it through muslin, discard fruit and then pour into clean bottles for storing.

4 Store gin for at least 1 month before drinking. Serve fruity gin in shot glasses, well chilled and poured over ice cubes. The ginwill keep for several years.

TIP
Instead of the fruits suggested, try using sloes, to make sloe gin. You will need 500g (1lb 2oz). Sloes are in season in autumn.

This is a Dairy Diary recipe.

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