Cherry gin

Gin fans will love this festive alternative to your classic G&T by chef and food writer Claire Thomson.

Claire Thomson

Published: December 14, 2022 at 2:21 pm

After steeping the fruit in the gin, the trick is to create a syrup by macerating the fruit for several days. You can then sweeten this deeply flavoured syrup further if you like before adding it into the gin – delicious. You can also use sloes for this recipe.

Christmas magic

Find festive inspiration for a cosy and sustainable Christmas with our guides to beautiful handmade gifts, decorations and recipes. Plus, browse our Christmas event guides to find the best festive markets, carol services and Boxing Day walks.

Christmas recipes, crafts and more

Shaped hanging ornaments to act as Christmas decorations on sale at Lincoln Christmas market. They are in the shape of stars, christmas trees, angels and hearts/Credit: Getty

Ingredients

1lt gin
200g cherries (I used frozen, defrosted)
2 strips unwaxed lemon peel
75g Sugar for the leftover fruit

Method

Step 1
Add the gin, cherries and lemon zest to a large Kilner jar or suitable container. Leave for at least two weeks, more is fine, shaking every now and then.
Step 2
Strain the liquid back into the original gin bottle. Reserve the strained fruit and put it into a jar. Add the sugar and give it a good shake. Leave this to macerate for at least three days, up to a week, shaking it daily.
Step 3
The syrup that forms from the fruit is intensely flavoured; add this syrup to the gin in the bottle, sweetening to your liking.

Image: Jason Ingram

Claire Thomson is a chef and food writer, and almost always in the kitchen. Discover more seasonal recipes ideas: 5oclockapron.com

Cherry gin recipe/Credit: Jason Ingram

Gill Meller