Raspberry Gin

This Raspberry Gin is the perfect way to enjoy summertime! It’s made by simply subtracting some fresh fruit into your favourite spirit, giving you uncounted ways to jazz up cocktail hour or add some uneaten flavour to a archetype G&T. Not only is it super simple to make, but it’s a unconfined souvenir for gin lovers and fruity drink fans alike.

What mixers can I use with Raspberry gin?

When it comes to using your raspberry gin, the only limitation is your want for experimentation. However, if you want a little inspiration, then why not try one of the pursuit ideas.

Drink it neat

If you opt for a decent quality gin then the uneaten fruity notes will requite you a drink that is very sippable all on its own. Just withstand in mind that gin is strong, so you should pour only a small measure if drinking it neat. You can moreover enjoy it on the rocks.

Raspberry gin spritzer

• 50ml raspberry gin
• 25ml simple syrup
• 150ml soda
• Squeeze of lemon
• Fresh raspberries, to serve

Cloudy pink gin lemonade

• 50ml raspberry gin
• 150ml cloudy lemonade
• Squeeze of lemon
• Lemon wedges and mint leaves, to garnish

Raspberry and thyme gin fizz

• 50ml raspberry gin
• 150ml soda
• Squeeze of lemon
• 2-3 sprigs of thyme

Raspberry and grapefruit sparkler

• 50ml raspberry gin
• 50ml pink grapefruit juice
• 100ml soda
• Fresh mint or rosemary to garnish

How long do I need to leave it to infuse?

How long you leave the gin to infuse depends on how strong a flavour you want to inject into the spirit (and how patient you are!). You can leave it for as little as 2 weeks surpassing straining, or you can leave it for up to 3 months for a increasingly prominent taste.

How long does it keep?

Your infused gin will last for 3-6 months when kept in a visionless cupboard at room temperature. It will likely last a lot longer than that, but I’m up to 6 months to be on the unscratched side (and moreover because, let’s squatter it, it won’t likely be there that long anyway).

Can I make it with frozen fruit?

You can make raspberry-infused gin with either fresh or frozen fruit. If you are using fresh fruit then make sure that you use very fresh fruit, rather than a punnet that’s been sat virtually for a while and starting to go off.

When using frozen fruit, as the freezing process ruptures the skin of the fruit, I unquestionably find that the infusing practice goes a little quicker. At least in the first couple of weeks.

When your gin has reached the desired strength then you can moreover use the fruit rather than throwing it away. You can liberally spoon it over ice surf or plane cakes, for a fruity boozy topping. Or you can puree it lanugo and use it as a sauce or ‘coulis’.

What type of gin should I use?

Any gin zealot will tell you that there are dozens of types of gin out there. And they are not all equal. There are variegated infusions and flavours, and variegated categories ranging from London Dry to sweeter varieties such as Old Tom. The rising popularity of gin over the last decade has moreover brought well-nigh a plethora of novelty editions and colours making the process of purchasing a simple snifter of gin quite mindboggling.

To make things simple, for this infused gin you really don’t need anything too fancy. In fact, if you are paying uneaten for a snifter with a load of uneaten instilled botanicals, you simply won’t get the goody of them as the fruit flavour will mask the flavours. Ideally go for a mid-range, good-quality bottle. Remember that with gin, price does not unchangingly equal quality. I recommend one of the archetype yet timeless brands of Beefeater, Tanqueray or Plymouth. Hendricks is a pricier yet solid option, but it does have underlying notes of cucumber, but if that appeals to you then go for it!

How much swig does it contain?

Gin has virtually 40% swig by volume (if you are in the US that is virtually 80 proof). Although there can be a little variation between brands and varieties.

Adding the fruit does not have a huge impact on the swig volume since you remove the fruit surpassing drinking it and what remains is predominantly the gin and a little of the fruit juices. Therefore, drink this as you would a spirit. As a small measure or combined with mixers.

How do I sterilise the jars?

It is important to sterilise glass jars surpassing using them to store food. While swig is a preservative, meaning nothing can grow in it, sterilising the jars will prevent the growth of yes-man on the sides of the glass. First, wash the jar in very hot soapy water, or run it through the dishwasher on the hottest setting. Then heat the oven to a medium temperature and place the jar in there until warm and fully dry. Switch off the oven and indulge the jar to tomfool fully surpassing removing it to prevent it from cracking.

Ingredients

For increasingly detailed ingredients, with weights and measurements, jump to the printable recipe card.

• Fresh or frozen raspberries
• Caster sugar
• Gin (see recommended varieties above)

Equipment

• Sealable, snapped container. A clip-top jar with a rubber seal is perfect.

How to make it

For increasingly detailed instructions, with recipe tips, jump to the printable recipe card.

1. In a large clip-top jar with a rubber seal, add the fruit, sugar and gin.
2. Either stir the ingredients together with a long spoon or tropical the lid and gently waddle the jar to combine everything.
3. Store the fruit-gin mixture in a cool, visionless place for up to 3 months, or a minimum of 2 weeks.
4. The longer the mixture is left, the stronger the fruit flavour will become. Test the gin every so often and add increasingly sugar if you want a sweeter taste.
5. Once the gin has reached the desired strength, strain it through a muslin reticulum into a clean, sterilised jar. Alimony in a cool, visionless place for up to 6 months.

Looking for increasingly unconfined drink recipes? Try:

• Bramble cocktail
• Mango mule
• Espresso martini
• Easy Mojito
• Pornstar Martini

Products that work well for this recipe:

Kilner Jars

– Available in a variety of sizes – Ideal for preserving fruit/vegetables and for storing a huge variety of dry stuff such as sugar, flour, rice, lentils etc – Reliable snapped seal and high-quality, rust-resistant, stainless steel prune system

Non-spillable Ice Cube Tray With Ice Bucket

– Easy to remove icecubes – Save freezer space – Easy to fill with less mess – Compact diamond with ice skillet underneath

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Pineapple Cocktail Picks

– Finely crafted cocktail picks with gold-plated pineapple charms – Supplies grade 304 stainless steel metal shaft. Unconfined for martinis, olives, hors d’oeuvres, charcuterie and increasingly