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Damson gin

Diana Henry / 04 September 2015

These mouth-puckering damson plums aren’t around for long, so grab them in early September and make this delicious damson gin.

Damson plums
Damson gin is very easy to make - all you need are some damsons, gin and caster sugar

Damsons, sometimes known as damson plums or damascene, are small, dark purple fruit that are usually ripe from late August to early October and are at their best during September. 

Damsons are very tart so tend not to be eaten raw, but they can be turned into delicious jams, sauces, and even used to flavour gin.

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Ingredients

  • 500g (generous 1lb) damsons
  • 600ml (1 pint) gin
  • 250g (9oz) caster sugar

Method

Prick the damsons with a skewer and put them in a preserving jar with 600ml (1 pint) of gin and 250g (9oz) caster sugar.

Shake every day for a week, then once a week for ten weeks.

Strain mixture through a sieve and bottle.

Now wait for six months. Patience!

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Disclaimer

Saga Magazine is supported by its audience. When you purchase through links on our site or newsletter, we may earn affiliate commission. Everything we recommend is independently chosen irrespective of affiliate agreements.

The opinions expressed are those of the author and are not held by Saga unless specifically stated. The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.

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Diana Henry

Diana Henry is a food writer and has written for Saga Magazine and the Sunday Telegraph, and can often be heard on BBC Radio 4.