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.
- 250g raspberries
- 45g caster sugar
- 700ml gin
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.