Raspberry Gin is a pretty, dark pink gin with a fresh fruity flavour. Make this with frozen raspberries at any time of year.
Servings: 1 litre
- 150 g raspberries
- 1 l London Dry gin see note
- 100 g caster sugar
To make the Raspberry Gin:
Put the sugar and gin into the Kilner jar, close the lid and give it a good shakeThe sugar won’t be totally dissolved, but it’s a good start Add the raspberries to the Kilner jar and shake againIf 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. Using a funnel, 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