A genuinely magical colour changing gin infusion made with Himalayan Balsam flowers.
Magical Himalayan Balsam Gin
The Himalayan Balsam is a highly invasive weed, but it’s also a highly edible plant. The green seed pods, seeds, young leaves, shoots, and flowers are all edible. In this recipe, we use the flowers to create a gin infusion that changes color when tonic is added.
Ingredients
- 2 litres Himalayan Balsam flowers
- Zest from 4 Limes
- 2 Dessertspoons Caster Sugar
- 1 litre Gin
- A Large Glass Preserving Jar
- Glass Bottles
Directions
- Cut any green from the base of the flower and pop them all in a jar with the lime zest and gin. Leave to infuse in a dark, cool place for 24 hours.
- Once the 24 hours are up, strain the gin into a clean jar, add the sugar and give it a shake to dissolve.
- The resulting Himalayan Balsam Gin is a pale amber colour much like a traditional pink gin made from Angostura bitters. The flowers impart a light floral taste to the spirit which combines well with the lime. The real surprise comes when you add tonic to the gin - it turns a stunning, vibrant pink.