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A bottle of Quince Infused Gin with a glass of poured gin and tonic beside it on a white bench.

Quince Infused Gin

Oh my, if you’re a Quince and Gin fan, you must make this ridiculously easy (I'm almost embarrassed at how easy!) Quince Infused Gin - it will take you 15 minutes tops!
Now, before you reach for the glasses and ice, it does need to 'infuse' for 2-4 weeks (a sneaky taste test along the way is perfectly acceptable). Be patient though, as you will be rewarded with a delicious and unique infused gin to be enjoyed over the Winter months.
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Prep Time: 15 minutes
Total Time: 15 minutes
Course: Drinks
Cuisine: Australian
Keyword: alcohol, drinks, easy, infused gin, liqueur, quick, quince, quince infused gin
Author: Katrina | Katy's Food Finds

Equipment

  • Large sterilised jar (1.5 litre)
  • Sieve/strainer
  • Muslin cloth
  • Sterilised Bottle for storing (750ml)

Ingredients

  • 700 ml gin
  • 120 g sugar granulated
  • 375 g quince
Metric - US Customary

Instructions

  • Before you make this recipe, you need to have a sterilised jar large enough to hold the gin and fruit (I suggest a 1.5 lt) with a sealable lid.
  • Wash the quince skin thoroughly and rub off any furry coating. Quarter and core the quince, leaving the skin on. Discard cores.
    Place the cored quince quarters into the sterilised jar and measure in the sugar and gin. Mix well until sugar is dissolved (I put the lid on (make sure it seals well) and give it a good shake).
    That’s it! So easy. Now put the sealed jar in a cool, dark cupboard for 2-4 weeks (I recommend 4 weeks for best flavour). In the first couple of days, give the jar a shake or stir each day to distribute any sugar that settles at the bottom.
  • In 4 weeks time, test your gin. You can actually leave it for another 2 weeks if you prefer, but I've found the flavour to be great at 4 weeks.
    Strain the gin through a sieve lined with muslin cloth (you can double strain ie. do this twice, if you prefer) into a large jug. You are left with a lovely golden coloured gin.
    Pour this liquid into a sterilised bottle (I use the Gin bottle it came from) and seal. A funnel is useful for this.
    Enjoy!
Have you cooked one of my recipes? I’d love you to tag me @katysfoodfinds or #katysfoodfinds!