Bay leaf and lemon infused gin

Recipes Jane Lyons. Photography Kate Battersby. Styling Sacha Wackrow.

Infusing spirits is a fun and easy way to personalise a gift for someone. A favourite is this fresh and festive summer infusion of bay leaf and lemon. Best served with ice, plenty of fresh lemon and chilled tonic or soda.

Makes 1 litre

1 litre gin

10-15 bay leaves (fresh or dried)

Peel of 4 lemons, cut into strips

Place the ingredients in a large jug and stir to combine, using a large wooden spoon to muddle the bay leaves and lemon peel. Pour into a large jar and seal. Store in a cool dark place for 1 week to 1 month (you might like to taste a small amount to check how strong the infusion is). Strain through a fine sieve into bottles or jars of your choice and seal well.

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