500g Damsons ( or any wild plum)
250g caster sugar
1 litre bottle of London Dry Gin or similar
Rinse the damsons to remove any leaves and stalks, then pat dry, then tip the lot into a 2-litre Kilner jar or divide between 2 smaller jars.
Pour in the sugar and gin, and put the lid on. Shake well. Each day for a week, give the jar a good shake until all the sugar has dissolved, then put it in a cool, dark place and leave for 2-3 months.
Line a plastic sieve with a square of muslin (or use a coffee filter in a cone for a really refined gin) and strain the damson gin through it. Decant into clean, dry bottles, seal and label. The gin is now ready to drink, but will improve over time – it will keep for over a year, if you can wait that long!