Hedgerow Drinks

[shotguntom]

Thought I would share some recipes for those whom may be interested.

Blackberry Whisky

1Kg Blackberry's
350gr sugar
1L whisky (I use the Lidl home brand stuff)

Leave for 6 months then decant into bottles.

Spiced Plum Brandy

1Kg plums
400gr sugar
1L Brandy (Lidl home brand)
1 cinnamon stick
1 orange peel
1 lemon peel
1 anise star

Leave for 6 months then decant into bottles.

Damson Gin

1Kg Damsons
350gr sugar
1L gin (Lidl home brand)

Leave for 6 months then decant into bottles.

Dont throw away the Damsons, once decanted add a medium sherry and leave for 3 months.

Left over fruit can be used for crumbes, etc from all the above recipes.

 

[Yorric]

Now is the season to make rosehip syrup - made one lot so far - great for making squash, adding to shorts/hip flasks etc or just a spoon full each day. Great supply of vitamins & a special flavour too!

Ian

 

[polranny]

Thanks. They sound great - going to try the brandy recipe.

 

[Shadrach2986]

I was only thinking about making BlackBerry whiskey the other day, so will give your recipe a go, cheers for the info..

 

[Green Arrow]

Excellent I'll give one a go !

 

[basil]

I have a Damson Whisky that`s been brewing for a year now.
I reckon on tackling that at Christmas.

 

[nun_hunter]

Now is the season to make rosehip syrup - made one lot so far - great for making squash, adding to shorts/hip flasks etc or just a spoon full each day. Great supply of vitamins & a special flavour too!

Ian

There is a good supply near me but never considered it. Would you mind sharing your recipe?

 

[Yorric]

There is a good supply near me but never considered it. Would you mind sharing your recipe?

Pick one kilo of ripe red rosehips.
6 pints of water
500 gms of sugar
Wash the fruit then take off the stems & calyces.
Chop up the fruit - I use the blender & add some water with the fruit. Just pulse the machine to chop - not full liquidize it. Some recipes say to use a coarse blade mincer.
Put fruit in a big pan with about 4 pints of water - I use the pressure cooker (without the pressure cap).
Bring to the full boil for a few minutes. Allow to cool to a safe temperature then strain through a jelly bag (I use an old pillow case sewn into a cone shape)
Return the fruit pulp to the pan & add the rest of the water. Boil again for a few minutes, cool & again strain the liquid out. Wring out as much of the liquid out of the pulp.
Discard the pulp.
Put all liquid in the pan, add the sugar & boil to reduce it to 1.5 to 2 pints. remove from the heat, scrape the pan sides clean with a spatula & stir to homogenize.
While still hot, decant the syrup into sterile bottles - heat the bottles to avoid thermal shock (I use gin bottles with tight fitting cork tops - already sterilized by the booze).
Allow to cool & store in the refrigerator. It's best to use small bottles as the syrup spoils (oxydizes) easily.

Ian

 

[nun_hunter]

Hi Ian thanks for that. I managed half a kilo this eve so next dog walk should see me up to a full kilo. I'm hoping it'll be nice and worth it after the amount of snag I got in both my skin and jumper this eve!