Around October I wrote about making Hawthorn Berry Gin. Well, I’m pleased to say it is DELICIOUS. And I can keep a clear conscience by knowing it’s also good for my heart and circulatory system! It came out a lovely honeyed amber colour, having removed all the colour from the red berries. I’ll be making bucket loads of it next year. Just wish I’d made more this time!
The recipe is posted here.
I’m afraid that I don’t make and sell produce. I just teach.
Hi Monica, thanks for your really interesting Hawthorn gin post! I’m making some this year as I’ve wanted to try a different use of the the haws other than haw syrup. In the process of inverting my haw-gin mixture I’ve noticed the amber gin has become slightly more viscous. Is this normal? Is there anything in the haws that would thicken the liquid or might I have contaminated it with some form of bacteria/ yeast? (I used 37.5% gin – which I would have assumed to kill off any pests).
Thanks in advance, Niki
Possibly the interaction of sugar and pectin making a colloidal gel?
Thanks for getting back to me. There is no sugar in the infusion yet, I always add that after I’ve taken the berries out.
There is natural sugar in the fruit.
I’ve tried making this and i seem to have a sludge on top. I’m presuming this means the berries rotted some how during infusion. Any thoughts?
There could be a couple of reasons for this. You may have left them in too long. They might have been over-ripe and soft. If they were dirty. The calyxes may have caused it. Either strain off the sludge of siphon the good stuff out from underneath with a tube. I’m sure you’ll be able to save it.