So pretty and such a delicate pink. I infused my gin for a week, which I think is the right amount for time for the flavours to permeate but for the gin to still taste of, well, gin. I recommend serving a good measure of the gin in a tall glass with plenty of ice, a thin slice of pink grapefruit, a tablespoon of pomegranate seeds and a large sprig of rosemary, then topping up with tonic water. You could even write the serving suggestion on the label when wrapping as a gift.
Prep time: 15 minutes, plus 1 week to infuse
- 1 pink grapefruit
- 1 litre gin
- 1 pomegranate
- 3 tbsp caster sugar
- Wash the grapefruit in warm water then pat dry. Carefully remove four wide strips of peel with a peeler, taking good care to remove all the pith from the peel. Put the peel in a large, sterilised Kilner jar or similar. Juice the grapefruit and strain the juice into the jar.
- Halve the pomegranate and bash out the seeds into a bowl. Collect the seeds (taking care not to include any of the white pith) and add the seeds to the jar.
- Add the gin to the jar along with the sugar. Seal and store in a cool, dark place for up to a week.
- After a week, use a clean piece of muslin or very fine meshed sieve and strain the gin into clean, sterilised bottles. The pomegranate seeds are edible and can be stored in the fridge to serve with the gin, though they will deteriorate after few days.
- This gin will last indefinitely.