* 350 g caster sugar
* 200 ml pomegranate juice
* 12 whole peppercorns
* 4 cinnamon sticks
* 4 star anise
* 1 clementine , zest and juice of
* 3 pomegranates , seeds from
* 1 litre Bombay Sapphire gin
Recipe by Charlie Clapp
Make this gorgeous spirit at least two weeks ahead – the longer you leave it the better.
Combine all the ingredients in a pan, except the pomegranate seeds and gin. Heat gently until the sugar has dissolved. Bring to a gentle boil then take off the heat and leave to cool.
Add the pomegranate seeds and gin and decant into a large glass container or several glass bottles. Leave to macerate for 2 weeks, or as long as possible.
Strain and pour into your chosen bottles (leave unstrained if you think it looks more interesting). It will keep in a cool, dark place for a few months.