Pomegranate and pink peppercorn gin
Makes: about 1.5 ltr
Prep time: 20 minsTotal time: 
Recipe photograph by Martin Poole
Pomegranate and pink peppercorn gin
Flavoured gins can be expensive, so making your own is a great, on-budget way to give friends and family a
bespoke addition to their Christmas cocktail cabinet
Makes: about 1.5 ltr
Prep time: 20 minsTotal time: 
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Nutritional information (Per 500ml serving )
Calories
123Kcal
Fat
0gr
Saturates
0gr
Carbs
7gr
Sugars
7gr
Fibre
0gr
Protein
0gr
Salt
0gr
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 1 large orange, scrubbed
- 15g pink peppercorns, lightly crushed
- 150g caster sugar
- 2 pomegranates
- a 1 ltr bottle of inexpensive gin
Step by step
How to store
Once strained, the infused gin keeps indefinitely in a cool, dark place. However, don’t leave the flavourings in for more than 2 weeks before straining the gin.
- Pare wide strips of zest from the orange with a veg peeler, taking care to avoid including too much white pith (which would add a bitter flavour). Add to a saucepan, then squeeze and strain in the juice from the orange. Add the pink peppercorns and caster sugar. Heat gently until the sugar has dissolved. Bring to a gentle boil then remove from the heat and allow to cool.
- Halve the pomegranates and bash out the seeds into a large bowl, removing any stray bits of pith. Stir in the cooled orange syrup, followed by the gin. Decant into a very large jar or lidded container (or divide between two smaller ones).
- Cover and leave to infuse in the fridge for 1-2 weeks (taste to check the flavour development; the colour will deepen over time, too).
-
Strain through a muslin-lined sieve then pour into sterilised bottles* for gifting (see ‘To store’ tip box, above). Label the gift bottles as ‘Pomegranate and pink peppercorn gin’ and write the following cocktail ideas on the tags; ‘Use as the base for a gin and tonic, or top up with prosecco for a blushing pink fizz.TipSterilise your bottles for 5 minutes in a medium-hot oven (190°C, fan 170°C, gas 5).
