Ingredients to make one 70cl bottle of Liqueur:

 

500g (1lb) of ripe Damsons

One 70cl bottle of Gin (Your own Gin produced from an Airstill is ideal and saves you money).

500g (1lb) White Granulated Sugar

 

Method:

 

Slit each damson and remove the stone. Then If possible prick them with a fork. This will ensure a smooth rich flavour and will allow you to use the damsons later to make liqueur chocolates.

 

Half fill a Kilner jar or other wide glass necked jar/bottle with the stoned damsons. Shake the jar so that the damsons fall into place (allow enough space for the gin to be added).

 

Gently heat the Gin in a pan on the stove and pour over the sugar. Stir until dissolved and leave to cool.

 

Pour the gin/sugar solution into the jar and add more Damsons until the jar is full, then seal down. Shake the jar to mix the ingredients then store for a minimum of eight weeks, preferably in a dark and dry cupboard. Return and shake occasionally.

 

After a minimum of eight weeks strain the liqueur through a muslin bag taking care not to crush the damsons too much. The liqueur may then be strained through a filter paper to ensure that it is clear and bright before bottling.