Mr Filbert’s Mint and Elderflower Summer Sparkler
A traditional English drink popular for picnics and lazy summer evenings. I have added my own twist with the addition of peppermint leaves and a twist of lime.
- 5-6 elderflower heads, picked in full bloom
- 5 sprigs of mint, finely chopped
- 600g caster sugar
- 2 tablespoons of white wine vinegar
- 5 litres of cold water
- 2 large lemons
- Place the flower heads upside down on a teacloth or piece of kitchen towel. Tap lightly but firmly to remove any insects
- Put the clean flower heads and chopped mint in a large mixing bowl with the zest and juice of the lemons, the sugar and vinegar
- Add the water and stir, then cover with a teacloth for 24 hours, stirring occasionally
- Strain the liquid through a muslin or fine sieve into pre-sterilised strong glass bottles. I use some old glass bottles I found in the cellar at Dellcombe Bottom, which have a clasp top, but any strong bottles with a screw top will do. Once empty, I just sterilise and store until the following batch is ready to be made.
- Store in a cool dark place for 2 weeks, during which time the mix will develop its own fizz.
- Serve to your friends chilled, with a twist of lime and a sprig of mint
Dorset Sloe Gin
My all time favourite tipple in the winter months. I make this every year as the sloes ripen, and serve it to my friends on New Year’s Eve with a selection of my finest nutty snacks. I pick the sloes, which grow in great abundance in our Dorset hedgerows, when they are ripe and full of juice, after the first frost of Autumn.
- 1 kg ripe sloes
- 300g caster sugar, to taste
- 1 tsp almond essence
- 2 litres gin
- Place the sloes in a large washing up bowl, cover with water and skim off any leaves and other plant debris which you might have inadvertently picked!
- Tip the sloes out onto a teacloth, pat dry and place in 2 plastic bags, then seal and place in the freezer. Leave for 48 hours
- Take the sloes out of the freezer and defrost. You will find that the skins will have split, avoiding the tedious operation of pricking the skin of each of your sloes!
- Tip the sloes into a large sterilised jar. I use a demijohn, having found several stored under the stairs in my watermill.
- Add the sugar, pour in the gin and add the almond essence.
- Push in a close-fitting cork, give it a good shake, and then store in a cool dark place for 2-3 months.
- Give the jar a swirl every so often, and after 3 months you will find that the sloe gin is a deep, dark plum red and is ready to drink.
- If you can resist the temptation to drink it sooner, leave it for another couple of weeks, and serve as a pre-dinner drink on Christmas Day!