Found up and down the country in chic bars, niche suppliers, country events and all over social media, Pinkster Gin has ridden on the crest of the Gin renaissance that sees no sign of slowing down. Distilled in small batches, locally grown raspberries are then hand-steeped in the core spirit at the company’s HQ, local to us, near Cambridge, creating its distinctive colour and flavour. The gin is deliciously dry, with a hint of fruit and an exceptionally smooth finish.
There’s raspberry on the nose as the juniper comes through and then a slight spice that develops and lingers. For the perfect drink after a long day out with your horses, serve with Fever-Tree tonic, a raspberry and a sprig of well-spanked fresh mint. Spanking the mint (clapping it in your hands before you place it in the glass on top of the ice) releases the minty aromas!
The innovation behind Pinkster came about purely by accident when founder Stephen Marsh was experimenting at home and, after working his way through an entire fruit bowl, discovered that raspberry delivered the best flavour. Best of all, the raspberries are recycled, albeit slightly intoxicated (28% proof!), and sold as Boozy Berries.
So aside from eating these fruity gems straight from the jar what else can be done with them? On a wet Saturday afternoon I decided to try out some of my own kitchen experiments, combining flavour ideas suggested to me by my children (who don’t drink Gin I may add…) and my own thoughts on what makes the perfect boozy pudding. What evolved was….
Lemon Curd and Boozy Berry Ice Cream!
325 g Good Quality Lemon Curd
1 Unwaxed lemon
284 ml Double Cream
250 g Natural Yoghurt
¼ to ½ a Jar of Pinkster Boozy Berries (depending on taste & desired ‘boozyness’)
Mint to Garnish
Finely grate the zest and squeeze the juice from the lemon.
Very lightly whip the cream with an electric or hand whisk until it is just starting to thicken but has not yet formed into stiff peaks.
Using a metal spoon, fold in the lemon zest and juice and yogurt. Gradually fold in the lemon curd then pour into a 1 litre freezer proof tub with lid.
Place in the freezer for 4-5 hours until fully frozen or dig out that really expensive ice cream maker you use about once a year!
Remove the container every hour or so to stir with a fork, making sure the more frozen edges are mixed in. After about 2 hours, when the ice cream is firming up, drain 1/4 to 1/2 a jar of Boozy Berries into a bowl. Crush them lightly with the back of a fork and stir into the ice cream mix, so they are evenly distributed. Return the container to the freezer for another 2 – 3 hrs to, giving the odd blend to distribute the frozen edges.
To Serve -If making in advance, take out of the freezer and place in the fridge for 15-20 minutes to soften slightly before serving. Garnish with boozy berries, fresh mint and if you feel in the mood a small shot of the Boozy Berry liquor or a well-mixed Pinkster G&T.
Boozy Berries are sold online at www.pinkstergin.com (£6 for a 300g jar) or via select retail outlets – see the website for details.
Many thanks to Pinkster for sending over the Berries & some of their amazing gin for Team B&W to try.