Nothing better encapsulates the taste of summer (or preserves it if you’re coming into winter) than the humble Raspberry. And if you like to dabble in a little infusion than Raspberry Gin Is the perfect project.
Sure you could go out and buy a pink gin but what’s better than making it yourself, especially when it’s this easy. Additionally, when you make it yourself you know its definitely sugar-free. Want to turn this fruit-filled spirit into a liqueur? Add simple syrup to taste. You can even add a touch of sweetness just to highlight the fruit without going so far as to turn it into a liqueur.
Even if Raspberries are in season, we recommend you use the frozen variety. Because most raspberries are frozen after they’re harvested, they’re allowed to fully ripen, which means they’re chock full of vitamins, minerals, and antioxidants, and freezing “locks in” many of their nutrients. The freezing process also ruptures the fruit skins to allow the juices to flow out.
We also recommend that you use gin with the highest proof content you can find, so as to get the best preserving results. Also ensure, its a good quality gin, after all, bad gin won’t be miraculously improved by flavouring it. And remember, alcohol is a preservative – nothing can grow in pure alcohol – and when fruits are soaked in it, the alcohol absorbs their flavour to give a fruity taste and colour.
This fruity raspberry gin is easy to make and you only have to wait a couple of days to reap the rewards. The recipe can be easily adapted if you fancy adding extra flavours; half a vanilla pod or some almond essence can really work nicely.
You needn’t waste the raspberries after – blitz them up into a boozy coulis to enjoy with ice cream (but beware they do become pretty alcoholic)! And with the Raspberry Gin, make the original 1934 Cosmopolitan Cocktail with 2oz Gin, 0.75oz fresh Lemon Juice, 0.5oz Triple Sec and 0.25oz Raspberry Liqueur and make a toast to the precious days of summer.
- 300g of raspberries
- 700ml of gin
- Wash the raspberries and place in a sterilised jar
- Add the gin, close the lid and give the jar a gentle turn
- Leave to steep for 3–5 days in a dark place
- Strain the gin through a muslin cloth and transfer to a bottle.