In our garden we were blessed with a mighty harvest of redcurrants 457g to be exact (1 1/3 cups to Americans) the currants were picked and their stalks removed then they were washed
After the currants were washed they were lightly stabbed with a fork this allows more gin to seep in.
When making fruit infusions I like to do 1:2 fruit to spirit, but rather than make 900ml I thought we’d use the whole 1ltr bottle
The gin used was just a standard super market London dry. Now we play the waiting game, after about a week the colour of the currants will seep out and the gin should be a redish colour
healeymixer 