Last year we found about 8 litres of Gin in the barn. Some we gave away and some we drank but we still hd 2 litres this summer. So we have masserated a litre with rhubarb and berries.

• 300g of berries – strawberries, raspberries and blueberries
• 200g rhubarb, roughly chopped
• 150g sugar
• 750ml or 1litre Gin

Chop up the berries and the rhubarb and add to sterilised preserving jars with the sugar. Pour over the Gin and seal. Give a shake and store in a dark cool place. Give them a little shake daily and repeat for at least 5 days and up to 3 weeks for a stronger flavour. Once masserated strain through a large sieve lined with muslin or coffee filters and bottle. Either in sterilised bottles or back in the Gin bottle.

Drink either neat or with soda water and ice for a long summer drink.