Elderflower Gin Recipe.
To pick Elderflowers, you need Elder Trees. I find these just about impossible to identify until they come into flower. Then suddenly… you start noticing them all over the place.
Every year we make Elderflower cordial, along with other elderflower drinks and jellies. But we’d never made Elderflower Gin until this year.
And I’m here to tell you: Elderflower Gin is a beautiful thing.
Fresh Elderflowers have the most amazing fragrance. Making Elderflower Gin enables you to enjoy their loveliness all year long.
We had been keeping an eye on the elderflowers around here for a few days. Then we had a warm spell, and now they all seem to be flowering at once.
So we’ve made Elderflower Cordial, Elderflower Champagne, Sparkling Elderflower Mead and we will make Elderflower and Gooseberry Vodka too, as we did last year.
But if you make nothing else with Elderflower this year: make Elderflower Gin. It is easy to make, smells so beautiful and is a fabulous long drink with tonic. Or enjoy it on its own with ice.
Usually we find infused gins improve with age. I wonder if that will apply to Elderflower Gin? It tastes amazing already! Assuming we can keep our hands off it: I’ll let you know…
Elderflower Gin Recipe
- 750ml of Gin. You don’t need to spend the earth, use the cheapest gin you can find. Lidl & Morrisons Gin are generally the cheapest, yet often win blind taste tests.
- 15-20 freshly picked Elderflower heads
- Zest of a lemon, taken off in large strips with a potato peeler is fine
- 100g sugar
- A 1 litre preserving jar
- A product suitable for sterilising your equipment – see below.
- And in a week’s time: a possibly pretty (and definitely sterilised) bottle.
Shake the flower heads to get as many insects off as you can. Discard any brown flowers.
Remove the Elderflowers from the stems. I quickly remove the tiny flowers from the bigger stems and pop them into a large bowl, and it really doesn’t take too long. But please don’t be tempted not to bother. Thick elderflower stems will make your gin taste bitter and spoil it.
Sterilise your jar using either a home brewing steriliser like these, or you can use Milton if you have some. Place the flower heads and lemon zest in the jar with the sugar. Top up with gin, making sure to cover the flowers. Secure the lid and shake the jar to dissolve the sugar.
Put on a shelf somewhere for a week. If the sugar didn’t quite dissolve the first time, shake the jar occasionally until it does.
If you get a stripe at the top of the jar like this, don’t panic. If any of your flowers are above the surface of the liquid for any length of time, they will oxidise and turn brown.
Even if a lot of your flowers turn brown, this may affect the colour of your end product, but it won’t affect the taste. The key is to drown the flowers in as much gin as is humanly possible.
After a week, strain the gin through muslin into your sterilised bottle of choice.
If you love the smell of gin and the smell of Elderflowers, you are in for a treat at this point. Honestly the whole kitchen smelled wonderful for ages!
Put the lid on the bottle, and pop your gin somewhere dark for as long as you can bear.
Theoretically, your Elderflower Gin will last for years.
Not in our house, it won’t 🙂
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