Damson Brandy Recipe

Please follow and like us:

This is our recipe to make homemade Damson Brandy. You can use the same recipe and substitute the brandy with gin or vodka – basically your spirit of choice! We especially enjoy a small glass of Damson Brandy on a cold winter’s evening or whilst doing a winter tidy up in the garden.

Damson Brandy is a great way to use up a glut of damsons. You can also make a delicious Damson Jam too if you’ve still got damsons left over.

Damson Brandy Recipe

Our recipe for homemade Damson Brandy. Enjoy a small glass on a cold winter's evening or whilst doing a winter tidy up in the garden.
Prep Time 15 mins
Course Drinks


  • 454 g Fresh Damsons
  • 225 g Caster Sugar
  • 1 litre Brandy or other spirit used


  • Rinse and pick over the damsons and remove any stalks or stray twigs. Pat the damsons dry and then using a fork, prick over the fruits. I like to make lots of holes in the fruit to really get the damson flavour and the rich, vibrant red colour.
  • Place the damsons into a large 2 litre jar or divide equal amounts between smaller jars.
  • Pour over the sugar followed by the brandy (remember to adjust the quantity if you have divided the damsons into 2 or 3 jars). Shake well to encourage the sugar to start to dissolve.
  • Once a day, give the jar(s) a good shake until all of the sugar has dissolved. This should take around 7 – 10 days.
  • Once all the sugar has dissolved, place the jars in a cool, dark place and leave for2 – 3 months.
  • When the brandy is ready, strain through a muslin cloth to get a nice smooth gin without sediment. Decant the brandy into clean, dry bottles. Seal and label.
  • Damson Brandy matures over age so it will be quite happily be kept for at least a year- that's if it lasts that long!


Top Tip: Damson Brandy is really warming and is especially good if poured into a slightly warmed glass – or if a filled glass is left on top of a hot radiator for a few minutes!
Keyword Drinks, Preserves
Please follow and like us:

You Might Also Like

Leave a Reply

Recipe Rating

Enjoy this blog? Please spread the word :)