GIN AI MIRTICCI E MIRTILLI

Here are the mirticci berries I showed you last week, steeping away in gin and sugar. Today I added some black myrtle berries [bilberries] to improve the colour. Just like when you make sloe gin in Britain, you need a little pazienza to prick all the berries with a needle or cocktail stick. After a couple of months, I'll strain it through muslin e vediamo - and we shall see!