Raspberry Gin is a pretty, dark pink gin. Perfect with a dry tonic, or in a fruit punch or cocktail. Use frozen raspberries and make it all year round.
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I love fruit gins. I always make Sloe Gin, and usually Damson Gin, in the autumn. Spring is the time for Rhubarb Gin. In the summer it’s Strawberry Gin, Raspberry Gin and Strawberry Vodka. The autumn gins are a bit heavier, more suitable as liqueurs, but the summer fruit gins are perfect in cocktails and with a dry tonic (such as Fevertree Light).
Sometimes I feel like one of these lighter fruit gins when the fruit is out of season. Then I use frozen fruit to make this Raspberry Gin.
WHAT SORT OF GIN TO USE FOR Raspberry GIN?
- The more expensive the better? NO! You don’t even need to use a branded gin. The fruit flavour and the sugar overtake the nuances of an artisan gin. Save it for a nice G&T.
- The cheapest gin you can find? Again NO! You want a London Dry gin. This refers to the way the gin is distilled, i.e. with the botanicals that give it that distinctive flavour. Cheap gin that isn’t London Dry is distilled and then has flavour added.
So the answer is – a supermarket own-brand London Dry gin.
HOW MUCH SUGAR IS IN FRUIT GIN?
I tend to put a little less sugar with summer fruit gins as the fruit is generally a bit sweeter, and also because the fruit is more delicate than the heavier sloes and damsons of autumn.
If you prefer a sweeter drink, taste the gin just before it’s ready and add more sugar if you want to. It’s a good idea to do this anyway because tastes vary and so does the fruit! If you find you’ve got a batch that’s too sweet, make another one with less sugar and blend the two.
HOW LONG DOES IT TAKE TO MAKE Raspberry GIN?
It only takes a few minutes to prepare the gin, then usually a minimum of two weeks for the fruit flavour to meld with the gin. However, in very warm weather, I’ve found the Raspberry Gin is ready in 10-15 days.
If you leave it for more than a month, nothing bad will happen – gin and sugar are both preservatives – but the colour sometimes starts to go a bit dull. 2-4 weeks is ideal – time to prepare one batch while you drink the previous one!
- Sloe Gin kit – Brilliant for all Fruit Gin. This kit contains a 2-litre Kilner jar (ideal for use with a litre of gin), a funnel and some small bottles for storing your finished gin, or to give away as presents. (If I’m keeping the gin for home consumption only, I put it back into the original bottle. You will have a little left over, but you do need to test it, of course!)
IF YOU LIKE THIS..
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Raspberry Gin is a pretty, dark pink gin with a fresh fruity flavour.
- 150g raspberries
- 1 litre London Dry gin (see note)
- 100g caster sugar
- Rinse the Kilner jar with boiling water to sterilise
To make the Raspberry Gin:
- Put the sugar and gin into the Kilner jar, close the lid and give it a good shake
- The sugar won’t be totally dissolved, but it’s a good start
- Add the raspberries to the Kilner jar and shake again
- If they’re still frozen, it’s fine
- If the sugar hasn’t dissolved, either shake the gin every day until it has dissolved OR keep it out for the first day and shake every hour or so
- Leave in a dark place for 2-4 weeks
- If the weather is very warm, reduce the timings to 10-15 days
- Use a sieve over a large jug to remove the fruit
- Use a funnel to pour into a bottle or bottles for storing
EVERYDAY COOKS TIPS:
- Raspberry Gin will keep for up to a year. After that, the colour begins to change, but it still tastes good!
- You don’t need to use expensive gin – a supermarket brand of London Dry gin is fine (I use Waitrose London Dry Gin)
- A bottle of gin (70cl) needs 75g sugar and 110g raspberries
- 2-litre Kilner jar or similar wide-necked bottle or jar with a lid
- Large sieve
- Bottles to put the finished product in
or try a sloe gin kit with everything you need to start with
- Category: Drinks
- Method: No cook
- Cuisine: British