Our small blackcurrant tree has now produced all the berries it will this year. There are no flowers left, and only a very few under-ripe berries still on the branches. So we decided to make blackcurrant liqueur, which should be ready in time for Christmas.
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Making ginger beer is easy. A bit retro, it played a key part in Enid Blyton’s adventures, and is a refreshing drink when you don’t fancy anything alcoholic.
As autumn approaches, it’s time to start thinking about winter drinks. Last year we made sloe gin. This year, damson brandy is calling.
Wine is easy to make, and the recipe for elderflower wine is doubly-simple. Right now, at the height of summer, the hedgerows are heavy with the creamy white heads of the elder flower, ripe for picking and brewing.
We’ve finally cracked open the sloe gin. It’s been slowly fermenting for the last six months, since we headed out into the meadow to pick sloe berries from the blackthorn trees. The result is a wonderful, sweet, syrupy drink best enjoyed as a shot.
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