Redcurrant-infused Gin


  • London dry gin 25 oz.
  • Lemon 5 oz.
  • Redcurrant 33 oz.


  1. Place grated zest of a whole lemon into a 2-liter jar
  2. Fill the jar 3/4 of the way with redcurrants without tamping
  3. Add 10 oz of caster sugar and top up with gin
  4. Close the jar and leave for 2-3 weeks
  5. The infusion is ready when berries begin to float