Rosemary & Pomegranate Infused Gin

Cooking time
Serves12-15 people
Vegans

Earthy rosemary, tangy lemon and sweet pomegranate combine fantastically with gin. Infuse now so you can enjoy in a Christmas G&T, or share the love and give as a gift.

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layout 1 comment

Ingredients

  • 2-3 rosemary sprigs
  • 2 pomegranates
  • 1 lemon
  • 1 bottle of gin (70cl)
  • 4 tbsp sugar or 2 tbsp honey, more or less to taste
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Method

1. Put the rosemary sprigs in a large clean jar (or divide into smaller jars).
2. Cut the pomegranate in half across the middle. Hold one pomegranate half in the palm of your hand over a bowl. Whack the back of the pomegranate with a wooden spoon and the seeds should fall through your fingers. Repeat with the other pomegranate. Slightly crush the seeds and add to the jar.
3. Pare the zest from the lemon and add to the jar. Pour over the gin, ensuring the rosemary is covered. Add the sugar or honey to taste.
4. Seal the jar tightly and set aside in a cool, dark place to infuse. Leave for up to 2 weeks. Shake the jar every few days to mix the ingredients. Taste the gin after a few days– it will be ready when it tastes how you want it. The longer you leave it, the more intense the flavour will become.
5. When the gin is ready, strain into a new jar or bottle, or into smaller bottles to give as a gift. Try serving with pomegranate juice for a festive cocktail – see our DIY Pom Juice [click here.]
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Rate

Bent 10.

Rating

Vino, vine or wine! What ever your take on it it is extremely pleasant to make and look at. As for taste, time and tide will wait for this man! I will be back in touch on sampling this fine beverage in the near future. Salou.