Ingredients:
1 clementine
3 pomegranates
350 g caster sugar
200 ml pomegranate juice
12 whole peppercorns
4 cinnamon sticks
4 star anise
1 litre Bombay Sapphire gin How To Make: Zest and juice the clementine, then remove the seeds from the pomegranates. Combine all the ingredients in a pan, but leave the pomegranate seeds and gin to one side. 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. It will keep in a cool, dark place for a few months.
