Plum gin

• ripe plums↗600g g
• caster sugar↗150-200g g
• gin↗1 litre l

Step-by-step instructions

1. 1

   Wash the plums and remove any leaves and stalks. Pierce the plums all over with a fork or the tip of a sharp knife, then halve (leave the stones in). Tip into a large, sterilised, sealable jar (about 2 litres) with a wide neck – the plums should easily fit inside. Alternatively, divide between two smaller jars.

2. 2

   Sprinkle over 150 g sugar and add the gin (reserve the gin bottle if you’re planning to decant the plum gin back into it later). Seal the lid and give the jar a good shake. Store in a cool, dark place for at least a month, giving it a shake every few days for the first week or so to mix everything together and dissolve the sugar.

3. 3

   Check the flavour after a month and continue to infuse if you prefer a stronger flavour – it can be left for up to three months. Or, add another 50 g sugar and leave for two or three weeks if you prefer it sweeter. When you’re happy with the flavour, strain the gin through a fine mesh cloth or muslin into a clean bottle and discard the fruit (you can also eat the boozy plums alongside sponge cakes or ice cream). Store in a cool, dark place. Drink on its own, in a G&T or mix with lemon juice and sugar syrup for a plum gin sour.