Rosehip Gin

Rosehips in gin - the start of the journey

I recently bottled the Rosehip Gin I made back in November. It was a bit experimental, so here's the verdict. DO IT!

In fairness, I'm not really sure if it tastes of rosehips any more. I'm not even sure if it's related to gin any more because *something* went on in between time that turned it into golden, syruppy rocket-fuel. But it's good, and that's what counts!

Given that it was very experimental, I just winged the recipe and can't quite remember what quantities I used (which is part of the purpose of this blog!).  Anyhow, it was something along the lines of this:

5 months on, and we're done

Rosehip Moonshine

- 1.5l gin (cheapie stuff)
- 750g rosehips (topped, tailed and quickly washed)
- 500g sugar... or maybe 750g.

All in a demijohn, stopper and keep in a cool, dark place until you like the look of it.  Yes, it's that scientific. Once you're happy, filter through the trusty tights and then again through a coffee filter. This last bit will take some time, but it's worth it.

Lemonbalm

My Paduan Learner indicating the gin

We've got a lovely community garden nearby and the other day I noticed the lemonbalm had come up and was looking lush. I'd found this recipe last year, but it was too late in the season for the young shoots needed, so I bookmarked it.
With such a short window of opportunity, I'm quite proud I remembered in time! Give it another week and the plants would have toughened up.
Someone also told me you can make lemonbalm tea, which is meant to help with memory... I somehow doubt that'd be the same for lemonbalm gin, but hey, post-rationalisation is a wonderful thing.


So, just the one bottle this season to see how it goes and if it's worth Demi-jon quantities. I'll keep you posted!

Lovely lemonbalm

Lemonbalm Gin

- bottle of gin (or vodka)

- handful of the freshest young leaves of lemonbalm
- 2 or 3 teaspoons of sugar (maybe more, depending on taste)
Put the sugar and leaves in the bottle of alcohol. Seal and shake until the sugar is dissolved. Set in a cool, dark place for weeks (or maybe months!). Taste test it and when to your liking, filter into a clean bottle.

Gorse Flowers #2: gin time!

So, we're what, 3 days on from my experimental, last-minute gorse-flower gin attempt and I thought I'd give it a little taste test.
It's turned quite a remarkable golden colour (hardly surprising!) and has a gorgeously light gorsey aftertaste. I hardly added any sugar, so it's still very much gin, rather than a syrupy liqueur.
All in all, in the gin or jam stakes, when faced with gorse flowers, GIN WINS!

Gorse Gin

- bottle of gin
- handful of super-fresh gorse flowers
- 2 or 3 teaspoons sugar
Put the sugar and flowers in the bottle of gin (you could use vodka), seal and shake until the sugar has dissolved.
Shake every day. Do an occasional taste test and when you're happy, filter through a coffee filter, or in the more traditional (and comical) way, through a pair of tights.