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Spiced Clementine Gin
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The juiciest fruit of the Christmas season will bring your gin’s zesty botanicals to the fore, while subtle spices add depth and complexity
Makes: about 850ml
700ml London Dry Gin
5 clementines, unpeeled, sliced
200g caster sugar
2 star anise
Mix all the ingredients together and pour into a large Kilner jar or wide-necked bottle. Seal and leave to infuse for 10-14 days.
Strain and decant into pretty bottles, and serve with slices of fresh orange.
This recipe was first published in November 2015.