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Roasted Strawberry and Black Pepper Gin

Roasted Strawberry and Black Pepper Gin

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Roasted Strawberry and Black Pepper Gin
15th July, 2017

This roasted Strawberry gin uses partially dehydrated strawberries to really bring out the strawberry flavour and is very different to the other strawberry gin variety on the site which is more of a blush

This drink is best served as one part gin to two parts tonic and garnish with a fresh strawberry and some 'bruised' mint


  • 400g hulled and halved fresh strawberries
  • 1/2 tsp of black peppercorns, lightly crushed
  • 2 cardamom pods, crushed
  • 1 strip of lemon zest
  • 500 mls gin


    Arrange the halved strawberries cut side up on a baking tray and place in the oven. The strawberries need to partially dry out so put keep them in the oven for an hour, remove from the oven and turn them cut side down and pop back in the oven for the final hour before removing

    Don't be surprised that the 400g of strawberries has reduced down to about 50g. These strawberries now have a far more concentrated flavour and sweetness which is the difference between this recipe and the 'blush' variety on the site.

    Lightly crush the black peppercorns in a pestle and mortar. Heat a dry frying pan on the hob to a medium heat and then gently toast the peppercorns for 30 seconds and remove from the heat

    In a clean and sterilised Kilner jar, add the dehydrated strawberries, toasted peppercorns, crushed cardamom, lemon zest, gin and seal the jar.

    Keep in a cool dark and dry place and give a gentle shake a few times a day

    After 3 days, decant the gin from the Kilner through a coffee filter and funnel into a clean bottle.

    Tighten the lid and drink within 3 weeks