Make a batch of plum gin using a glut of fruit from the garden – it can be enjoyed on its own, in a G&T or mixed with lemon juice and sugar syrup for a plum gin sour IF YOU CAN’T GET HOLD OF SLOES OR DAMSONS, DESSERT PLUMS ARE EQUALLY PLEASING TO INFUSE INTO GIN ORVODKA” Herbs & plants: rosemary, thyme, lavender, mint, elderflowerRemember, the more you use the stronger the flavour. Use around 200-400g of fruit per litre of spirit. FindThisBest (UK) aims to create a platform to help you make better shopping decisions with less time and energy. Earning our users' trust is central to what we do.

The bottling technique: Add your spirit to a Kilner jar or another sealable container. Make sure your kit is clean and sterile to avoid the spirit going bad. Then add your infusing ingredient and leave it to leach into the spirit. Here's a rough time guide:Leave strong chilli, vanilla, cardamom or citrus for less than a day.Hardy spices and strong-flavoured veg will need five to seven days.Berries and strong fruit can take around three to four weeks to impart as much flavour as possible.Milder ingredients like apple or florals will take up to a month.

I have a ton of Victoria Plums in the garden and few bottles of gin in the cupboard so instead of the same old plum jam or crumble I thought we will mix things up with this Vanilla and Plum Gin recipe. Store in a cool dark place for at least 2-3 weeks, turning occasionally to help the sugar dissolve. The alcohol will have taken on a good amount of flavour already, though you could leave it longer if you wish.

How to store: If your bottles or jars are well sealed, strained correctly and kept in a cool, dark place, your spirits can keep for up to a year. Join me on a journey of discovery this Sunday for what I’m calling a realtime ginalong! Having never tried this recipe before it could be a complete disaster or an absolute belter. Either way we’ll find out together when it’s ready in December just in time for the festive season. If you have any questions please get in touch. I’d love to hear how your infusion is going and see any pictures you have taken. Step two: Add the plums, 300g of granulated sugar and Gin to a large sterile Kilner jar, the plums must be completely submerged in the gin. Shake daily until the sugar has dissolved then leave in a cool dark place for two months.

When you're happy with the flavour, sieve to remove any solids, then pass through a very fine piece of muslin or a coffee filter to get rid of any sediment.