Wild Spiced Pomegranate Gin

This Wild Spiced Pomegranate Gin is delightful on its own, a really good winter warmer and I love making it up as a wild Christmas gift.

Ingredients to make 1 litre

  • Gin – 2 x 70cl bottles (the spices absorb some)
  • 2 – Pomegranates
  • 1 Cinnamon sticks
  • 1tsp All Spice Berries
  • 2 whole wood avens roots (washed) see wood avens guide here
  • Root ginger – an inch peeled
  • 1 tsp dried hogweed seeds – see Hogweed guide here
  • Sugar

Method for making Wild Spiced Pomegranate Gin:

You’ll also need a contain to infuse this – big kilner jar would do with swing top lid to close.
And bottles to decant for gifting. Cleaned and sterilised.

  1. Pour your gin into your container or multiple containers (I tend to mix it all in tubs – like the big ones you can get penut butter in)
  2. Cut the pomegranates in half and work out the seeds into a bowl. – this may take a little while!
  3. Add the pommy seeds to the gin.
    Meanwhile, make up the spices syrup.
  4. Put 300ml water to your 80g sugar in a pan and heat till dissolved. Add all the spices and let it simmer for 15 minutes gently to infuse. Turn of the heat and leave to cool. You can leave it covered overnight for extra infusion goodness if you like.
  5. Add your spiced syrup to the gin and pomegranate seeds and shake.
  6. Leave somewhere cool and shake daily for about 14 days or until the flavour is as you like it (I quite ofen keep this in a box in the back of the car, because I’m foraging around the hills the movement of the car acts as a jar shaker and keeps all of the flavours moving around – It means I don’t have to think about the jar until I want to drink some – I drink it once I’m no longer driving of course :).
  7. Decant through a fine sieve or muslin cloth and pour into swing-top bottles or whatever you want to gift them in or whatever looks nice on your shelf. Often if I make too much I keep them in plastic bottles, the type you get the cheaper tonic in and then store well out of sight in the shed larder, if I’m feeling super fancy I’ll pour these in to fancy bottles before bringing out around the table.

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