The bottling technique: Add your spirit to a Kilner jar or another sealable container. Make sure your kit is clean and sterile to avoid the spirit going bad. Then add your infusing ingredient and leave it to leach into the spirit. Here's a rough time guide:Leave strong chilli, vanilla, cardamom or citrus for less than a day.Hardy spices and strong-flavoured veg will need five to seven days.Berries and strong fruit can take around three to four weeks to impart as much flavour as possible.Milder ingredients like apple or florals will take up to a month. The juicy sweetness of fresh mango blends with the refreshing tartness of passionfruit for an uplifting edge. To experience the depth of flavour in all its glory, pour a generous splash over ice. Inhale its heady aroma, then relax, unwind, and savour each mouthful.

Just remember that strong flavours like citrus peel, chilli and fresh or dried herbs tend to be quite powerful in small amounts! How to store: If your bottles or jars are well sealed, strained correctly and kept in a cool, dark place, your spirits can keep for up to a year. If you are not a fan of gin and want to keep this non-alcoholic some other things that you can use include:Gin - Gin has a strong piney aroma and sharp citrus taste. There’s no need to break the bank on a premium bottle when making a gin fizz because the passion fruit hides most of the intricate flavors. Gordon’s and Beefeater are inexpensive and all-around good gins. To really let your homemade passion fruit gin sing, try it with a neutral tonic and lots of ice. If you don’t like tonic or want to try something new, we particularly love it with pineapple soda, it complements the flavour so well! When you're happy with the flavour, sieve to remove any solids, then pass through a very fine piece of muslin or a coffee filter to get rid of any sediment.

Beware of leaving it too long and over-infusing the mixture, though - in the same way that a cup of tea with the teabag left in too long can taste horrible, so too can flavoured gin!This drink is so easy to throw together and only takes 5 minutes and minimal ingredients and you will have yourself a super tasty drink that you will want to make over and over again.

Herbs and spices like vanilla, thyme, lavender, mint, cardamom or chilli may only need a few hours steeping in the gin, whereas fruits, strongly flavoured vegetables and berries will probably be best left for a week or two, maybe even up to a month.Of course, you could always add some more tonic water and lime juice as well, but to give this some of the original flavors these are some alternatives we go with. WHAT IS PASSION FRUIT? When ready to serve, fill your glass with ice, pour your drink mixture over, and top it off with tonic water. When shopping for passion fruit, look for fruit that is dark purple or deep red/yellow with wrinkly skin. To ripen, let it sit at room temperature for a few days.

Herbs & plants: rosemary, thyme, lavender, mint, elderflowerRemember, the more you use the stronger the flavour. Use around 200-400g of fruit per litre of spirit. So taste the gin at intervals, and once you’re happy with the flavour, filter out all the botanicals using a sieve. If there’s some sediment left in the liquid, use some muslin or a coffee filter to strain it again. I was walking through a local specialty grocery store the other day, truly in awe of all the beautiful fruits and vegetables that were on display – purple asparagus, figs, candy cane beets, among many other things (I swear unique fruits and vegetables are like an art form to me!).With minimal and fresh ingredients, this Passion Fruit Gin Fizz is super easy to shake up, tasty, and super refreshing on those hot summer days.