Spiced blackberry gin

Sterilise all equipment by washing well with hot soapy water, then transfer to an oven, preheated to 130°C (110°C fan) mark ½ for 10min to dry.

Wash blackberries and discard any bruised fruit. Place in a large, sterilised 2 litre (3½ pint) Kilner jar, or divide between 2 x sterilised 1 litre (1¾ pint) Kilner jars. Add sugar and cinnamon stick, and pour in gin. Reserve the gin bottles.

Set aside in a cool, dark place for at least 3 weeks, turning every day to help the sugar dissolve.

Strain through a sterilised sieve lined with clean muslin into the reserved,  sterilised gin bottles or smaller sterilised bottles. To keep the liqueur clear, don’t press the fruit through the sieve. Discard cinnamon. Label and store in a cool, dark place for up to a year. Enjoy straight as a liqueur or put 25ml (1fl oz) into a small glass and top up with tonic water, ice and a blackberry for a quick cocktail.

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