I’m going to put it out there and say that this is the only raspberry gin recipe that you will ever need in your life. It’s ridiculously simple, and the only hard part is that you have to wait two weeks for it to be ready.
I absolutely love raspberries. I used to love picking a handful of the ones in our garden as a kid and sneakily eating them thinking no one would ever know (I suspect my face was probably covered in the juices, making it more than a little obvious…). These days I’m a little older – although still not always capable of eating without it ending up all over my face – and have realised that raspberries are even better when they are made into gin.
Together the raspberry and gin flavours make the perfect combination for a long summer drink. A little tart, like all the best raspberries are, this gin is so good you may suddenly find the bottle is considerably more empty than you imagine, but also that you and your friends can’t help but lick your lips.
It is a recipe you can make over and over again (believe me, I have). Change the sugar to your own tastes and use frozen raspberries if they aren’t in season when you want some (although fresh, plump, juicy raspberries will always be best). You can also use this recipe for seasonal versions like mulled gin or one with apples and brambles – it is really up to you to start exploring.
If what I’ve found is anything to go by, this raspberry gin recipe is the only one you will ever need. It’s a crowd pleaser, a great present, or simply the perfect way to relax and enjoy whilst catching up with friends. Give it a go and let me know how you enjoy yours.
This is an adaptation on my Lime and Chilli Gin. I used Gordon’s gin as my base; the subtleties of a better gin might well be lost to the fruit. At the other end of the scale, one that tastes of paint stripper to begin with will just taste like raspberry paint stripper at the end. I tend to make mine in a 1 litre jar, so there’s room to shake it. It takes two weeks to make and produces 750ml of raspberry gin.
45g caster sugar
Put the raspberries, sugar and gin in a large preserving jar (or similar, I used a 1 litre jar), seal and shake well to dissolve the sugar and break up the raspberries a little
Place in a cool dark place and leave for two weeks, giving it a shake as you pass every couple of days.
When it has turned a deep pinky-red colour take it out and strain to remove and bits. Pour into a sterilised bottle.
Enjoy (ahem…) responsibly with friends; serve over ice with tonic and raspberries to garnish.
In this recipe, I used: