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Blackberry Gin


20 minutes (plus cooling)

Gin and jam are a match made in heaven. Unlike some flavoured spirits that call for berries to be steeped in the alcohol for months on end, we like to cook down the blackberries into a syrup first. This is not only a far quicker, but makes a wonderfully jammy syrup to blend through your gin. All you need is a splash of tonic, a squeeze of lime and you've got a Bramble G&T!

3 Farmdrop products in this recipe


Here’s how you do it

  1. Wash the blackberries in a colander then pop into a food processor with the sugar and blitz for around 20 seconds until thin and glossy.
  2. Strain through a sieve into a saucepan to remove the pips and bring to the boil, stirring constantly until the sugar has melted.
  3. When boiling, turn the heat down and simmer with the lid on for around 5 - 10 minutes until the syrupy. Strain the syrup again then half fill two sterilized bottles with the syrup.
  4. Next divide the gin between the bottles and close the lid. Give a good shake to mix.
  5. Allow to cool before mixing with tonic water and a squeeze of lime for a bramble gin and tonic. Once opened, keep in the fridge for up to two weeks, shaking every now and again.


  • 125g blackberries
  • 75g sugar
  • 350ml gin
  • Tonic water, to serve
  • Lime wedges, to serve

Suitable for

  • Vegans
  • Vegetarians
  • Gluten free
  • Dairy free

What’s in this recipe


Organic Golden Caster Sugar

1 Bag (500g)




Wild Blackberries

1 Punnet (min. 100g)




East London Gin

1 Bottle (70cl)