Peach gin makes a delicious and pretty pale pink drink – enjoy it as it comes, or in a fabulous peach and raspberry cocktail with champagne or prosecco.
Fruit-flavoured gins are everywhere at the moment and you could easily spend a fortune on them. However, this summery home-made infusion is something different and special. Delicious and refreshing, with the real taste of summer fruit, it is perfect for cocktails to serve at a party or barbecue. Enjoy it in a peach and raspberry Bellini or a Tom Collins. A bottle of this home-made treat makes an excellent gift.
How to Make Peach Gin
Step one – First wash the peaches, and then cut each into eight segments. Discard the stone.
Step two – Place the peach segments, the sugar and the gin in a wide-mouthed jar. Seal it and then give it a swirl, to help dissolve the sugar.
Step three – Store the jar somewhere cool and dark (the fridge is ideal). Swirl the jar twice a day, until the sugar is dissolved.
Step four – After about a week to 10 days, the gin is ready to decant. Strain the gin using a sieve and cloth. Then decant the gin into a clean bottle. The boozy peaches can then be eaten. Try them with cream or use them to make your favourite soft-fruit pudding.
Step five – Enjoy your peach gin! Keep it in the fridge and drink within about 2 weeks. It works well with tonic water, or to make a peach and raspberry cocktail, add a splash of blitzed raspberries.
Hints, Tips & Variations
- Use the best quality, ripe but not over-ripe peaches.
- Adjust the sweetness to taste.
- Swap the peaches for nectarines for variety.
- Add a few almonds to make a peach and almond gin.
- Orange helps to enhance peach flavour, so add a few shavings of orange zest to the jar.
- Keep in the fridge once strained.
How to Serve Peach Gin
- As is, either over the rocks or straight up.
- Add some botanicals. Herbs and berries, such as a few crushed raspberries and a spring of basil, are delicious.
- Make a peach kir (Kir Pêche) by adding wine, or a Kir Pétillant or Royale with sparkling wine or champagne.
- Peach pairs wonderfully with blue cheese. A shot of peach gin makes an excellent accompaniment to a cheeseboard.
- 300 g peaches (2 ½, washed and sliced)
- 50 g white sugar
- 400 ml gin
Wash and then cut the peaches into slices. Discard the stone. Put the fruit in a wide-mouth jar.
Add the gin and sugar. Give it a good swirl to help dissolve the sugar. Then put the jar in the fridge or in a cold dark place.
Leave the jar to steep for about a week. Twice a day, give the jar a swirl to help all the sugar dissolve.
Strain the gin with a sieve and cloth to remove the peaches. Decant the liquid into a clean bottle.
- This recipe is 3 Weight Watchers Smart Points per portion.