Sterilise your bottles by washing them in hot soapy water, rinsing and then placing in an oven on a low heat until completely dry.

Allow to cool before piercing each individual cranberry and placing in the bottles.

Add the grapefruit peel and star anise before covering with the gin.

Seal the bottle and leave to infuse.

After just a few days you will see the gin go from being perfectly clear to pink and then bright red!

Serve chilled on ice with high quality tonic water.