Damson Gin from Seasoned

We're lucky to have plenty of wild fruit trees around the Seasoned school, and this is one of our favourite things to do with the foraged damsons. This is one to start in the autumn to be ready for Christmas gifts, but worth the wait. If you have sloes around you, then you can swap them in. If you've picked them after the first frost, skip the freezing part. The recipe and method are otherwise virtually the same.
Course Drinks
Cuisine English
Keyword Damson Gin
Prep Time 1 hour
Total Time 1 hour
Calories 150 kcal


  • 500 g damson
  • 250 g caster sugar
  • 1- litre gin


  1. Start the day before, and rinse the damsons, and pick over to remove any leaves or stems. Pat dry and put into a freezer bag, and freeze overnight.

  2. The next day, remove the bag from the freezer and bash the damsons a couple of times with a rolling pan (skip this step if using sloes). Tip into a 2-litre jar.

  3. Add the sugar and gin, and put the lid on. Shake well. Every day for one week, shake the jar well until all the sugar has dissolved. Then leave the jar in a cool, dark place for a couple of months.

  4. When you're ready to bottle this off, you'll need a coffee filter paper and a funnel. Make the paper into a cone and insert into the funnel. Strain the gin into clean, dry bottles, then seal and label.

Recipe Notes

Your gin will be ready to drink now but will continue to improve and mature over time, so you could start this year for Christmas next year.