Damson is the color of the fruit of the damson tree, also known as Bullace
http://www.botanical.com/botanical/mgmh/b/bullac86.html
It is way too tart to eat, but makes an excellent liqueur with gin or vodka,
thus:
http://www.cooks.com/rec/doc/0,171,152185-253204,00.html
The simple recipe is 1/3 pricked damsons (by volume), 1/3 sugar, 1/3 gin.
Agitate weekly for three months. Ready to drink after two years (yes -
years). The remaining gin-soaked damsons also make an excellent pudding
filler, so nothing is wasted (except the consumer).
We're just starting to drink our 2001 now - hic :-)
Pete Logan
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