Apple and Cardamom Gin
- COOK TIME: 2hrs
- DIFFICULTY: Easy
- 250ml Gin (Go for an export strength gin or at least over 40%)
- 1 Pink Lady apple, cored and sliced into rings
- 1 Green cardamom pod
Today we’re delighted to welcome Hazel Paterson from It’s Not F***ing Rocket Science. Visit her site to see her tasty recipes and keep up to date with her latest goings on via her Twitter @HazelPaterson.
If you haven’t yet used your water bath to infuse booze then now is definitely the time!
The warmth allows infusion to take place at a highly accelerated rate without losing any alcohol content.
The trick with this is to carefully fold the bag in a way that squeezes out the air and heat seal without vacuum, then weigh the bag down in the water to ensure it is completely submerged.
I like to use Pink Lady apples for this as they are naturally sweeter than most others and retain their structure integrity during the water bath process so your gin remains pretty clear.
- Heat your water bath to 58C.
- Place all the ingredients in a bag, fold carefully to remove any air and heat seal.
- Place in the water bath and ensure it is completely submerged. Leave for 2 hours.
- Strain the gin and decant into a sterilised bottle. This is kept in the freezer and remove about 20 minutes before serving.
You can increase the amount of cardamom if you like, but this works well for me.
Serve this either chilled from the fridge in frozen shot glasses or with some Fever Tree tonic, a slice of apple and plenty of ice for a festive G&T.