How to make raspberry gin
What are you going to be drinking this summer? There are loads of options out there, but of all of them, raspberry flavoured gin has got to be up there as one of the best. This raspberry gin recipe is criminally simple to make and it’s just the gift that keeps on giving.
Raspberries are one of the best summer fruits. Yes, strawberries are good, but is there anything quite so refreshing as raspberries? This gin takes that taste to a whole new level - and then further when you use it to make other drinks - and only needs some raspberries, gin and sugar to get it going.
The hardest part about this recipe is that you need to let it sit for two weeks to infuse properly. It’ll be a struggle not to try it early, but totally worth the wait.
Raspberries are one of my favourite fruits - and living in Scotland raspberries are utterly abundant for a couple of months every summer with a mouth-watering freshness. When I was a kid we had them in the garden and my love for them has never faded. I used to love picking handfuls of them 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 whilst eating raspberries is great - although whether I manage to eat anything without making a mess is still sometimes questionable - they are also great in drinks. Alongside this raspberry gin recipe, you should also try making a raspberry gin smash (a cocktail to serve by the pitcher) or even muddle them into a raspberry cooler (a booze-free alternative for sunny days).
Raspberry also goes really well with a little mint, blueberries or strawberries - or a combination of all three. Whether you’re making it as a fruit salad, putting it in a cake or whizzing into a smoothie, it’s the fruit of the summer. There’s also zero judgment here if you just want to sit and eat a punnet whilst reading a good book.
This 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.
How to drink it
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 less full than you imagine, but also that you and your friends can’t help but lick your lips.
There are loads of ways to serve up your raspberry gin, but these are a few of my favourites:
The gin and tonic: The most obvious choice sometimes is just sometimes the winner. Get a good tonic and plenty of ice. Garnish with fresh raspberries and a little mint.
On the rocks: This is the champion way to drink your raspberry gin. Get a small rocks glass, a large ice ball, and pour in a healthy portion of gin; sip gently.
In a cocktail: This is a great gin for making cocktails. It brings a whole lot of flavour into whatever you’re making. I like it in a martini or a raspberry gin smash.
Tips for making raspberry gin
To make sure your raspberry gin is absolutely incredible, there are a few things you need to consider:
How tart or sweet do you want it? This is a personal taste question. If you like your drinks on the sweeter side, you might like to add a little more sugar. If, like me, you don’t feel this way then leave the recipe as-is.
The gin you use is also important. It might be tempting to use a really nice gin, but realistically you are going to lose a lot of a flavour subtleties that make the gin delicious in the first place. At the opposite end of the spectrum, a really cheap gin is always going to taste like paint stripper. In this case, it’ll just be raspberry flavoured paint stripper…
I tend to use the sort of big-brand gin that’s on offer in the supermarket. Usually something like Gordon’s. It’s not something I’d drink on its own, but in a home-flavoured gin it works well.
Similar recipes
- Gin and tonic ice lollies
- Raspberry gin smash
- How to make Pimm’s
- Orange and grapefruit gin
- Blood orange martini
- Grapefruit and rosemary gin cocktail
- Raspberry cooler
- Cold brew amaretto cocktail
- Rooibos iced tea
How to make Raspberry Gin
- Prep Time: 10 minutes + 2 weeks
- Total Time: 10 minutes
- Yield: 700ml 1x
Description
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.
Ingredients
- 250g raspberries
- 45g caster sugar
- 700ml gin
Instructions
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.
- Category: Drinks
In this recipe, I used:
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I miss our flavoured alcohol adventures – your raspberry gin looks fabulous!
They were fun, weren’t they. Thanks, I started making orange gin the other day, so thought I’d share the raspberry variety whilst I was waiting to taste the orange!
I make limoncello and assumed it would be the same process so I’ve added the raspberry to the Gin and left it and was going to add a simple syrup, but just seen there is no water required. Can I just add the sugar now??
Yup! You could make a simple syrup and do it that way, but I usually just add the sugar and use the gin to dissolve it over time, works a treat.
Can I make strawberry gin same recipe as the raspberry
Yeah, I would say so - maybe cut the sugar down a little.
Is it normal for the fruit to float and look paler after a few days? Its my first time making flavoured gin I’m and unsure how its supposed to look!
Yeah, I would say so - it’s just seeping out into the gin (that’s what’ll give it a red hue). Hope it goes well!
I would love to make coconut gin with dessicated coconut but don’t know how to . Do you have s recipe I could use ? Many Thanks
Hmmm, no afraid not a specific one for coconut. You could try it with desiccated coconut, or perhaps fresh? I would just leave it to infuse for a bit less time. Good luck, let me know how it goes!
Would be intrigued to know how your orange gin comes out. Just making my first batch of raspberry gin as I finished my Edinburgh one
I started on the raspberry gin for very similar reasons! Hope it goes well for you, raspberry gin is amazing.
Hi Craig, I’m going to start this tomorrow, but wondered what is the alcohol strength in the finished product? Thanks
Hi Carol, to be honest I don’t know - it’s not something I’ve ever measured. I tend to start with a pre-made gin, so I would say broadly similar to that bottle. Sorry for not being able to be any more precise!
That’s OK, thanks 🙂
Hi, your raspberry gin recipe looks delicious! If I made this now, would it still be ok at Christmas do you think? It looks the ideal use for the last of our raspberries x
Hi Rosie, It should keep for about 3 months in the bottle, so technically I guess yes. But I would leave it until the end of October if it was me (if you’ve fresh raspberries now you could always freeze them until then). Hope that helps and your gin is delicious!
I have been making raspberry gin for a couple of years since testing Foxdentons. Started making cherry brandy and apricot brandy now. Another favourite is a fresh pineapple chopped into a killer had then filled with Malibu…. always save the fruit and top with some sponge mixture..bake in the oven delish….
There’s always room for boozy fruit in cake, isn’t there? Hope this year’s selection are great.
Going to start our raspberry gin today, excited!!! Thank you for all your tips I’ve found them very useful. I will keep you updated x
Enjoy! Hope it tastes delicious, let me know how you get on, or tag a photo on social media someplace!
I’ve been making raspberry gin for a few years now and it is, without a doubt, one of the loveliest things ever! I frequently leave mine for several months (til xmas) and the flavour just keeps getting better although it takes some self control to leave it alone. I also think it’s fine without any sugar, just letting the raspberry flavour do its stuff.
Blackberry gin is ok, not as good as raspberry, but blackberry whiskey is wonderful (does need sugar)
My top tips for using the fruit afterwards would be to make a coulis to go on ice cream etc or, better yet, to mix with whipped cream and broken meringue to make the best Eton Mess ever. Under no circumstances should you drive after eating this.
Haha, I second that on the no driving front! I’d never thought of mixing it into a boozy meringue though, might have to try it. I’m very impressed with your self control though! Tag me on social media if you share photos of this year’s selection, I would love to see them.
On a recent jaunt to Scotland I discovered the raspberry Edinburgh Gin. I brought it home to the states and it was nearly gone in a matter of days. Can’t get it here in the states so I am on a mission to make my own. Thanks for the recipe.
I do like their version, it is delicious! But you’re very welcome to the recipe, tag me on social media if you take any photos
Got some homegrown raspberries left over so going to start two lots of this tomorrow… Will let you know how it goes!
A friend in Edinburgh made the raspberry gin to your recipe last year (maybe with a bit less sugar…)
It was delicious!
I would like to try this with blackberries I picked this week (here in BC, Canada)
Should I alter the recipe in any way?
There is quite a lot of sugar, isn’t there? I’m thinking of revisiting this one with less - just depends on the tartness of the raspberries and personal preference I guess. Glad you enjoyed it though.
For blackberries, I’d say probably quite similar, since they are also not overly sweet.
A friend bought a bottle of Pinkies - hideously expensive - so using the last of THEIR raspberries I am making raspberry gin. BTW Quince vodka is superb, everyone loves it. And blackberry brandy is good too but you need plenty of sugar and don’t shake it too much as it is then cloudy even after straining. Put all the left over soft fruit in a big jar with any left over alcohol and put in a dark place. Result? Rumtoft.
Hope it goes well - I love the raspberry gin here, it’s definitely a favourite of mine. I love the sound of the brandy! Might have to try it. Have you tried using a piece of kitchen roll in a sieve to strain it? It sounds ridiculous, but it’s much tighter knit than cloth so strains it really well, you just have to wring it out a bit!
Just bottled my first batch of this and the chilli lime, they’re delicious! I’m thinking of making more but was looking to use sugar syrup (1:1 ratio) instead of caster sugar (because I’ve made too much), but not sure what quantity to use?
Two types of gin? All the better! Hmm, I’m working on a new version of the gin recipe with a little less sugar, so I’d possibly reduce the amount of sugar syrup you use by maybe 20%. You can always add a little more in towards the end if it’s too sharp.
My raspberry gin is ‘brewing’ as I type. Lovely pink shade now. I was thinking about using the boozy raspberries to make into chocolate truffles. Anyone know the best was to do this?
It’s a long, agonising wait! But at least the colour is great. I’ve never made truffles with the leftovers, so I’m afraid I can’t help you on that one, sorry!
How nice is this Raspberry Gin neat? Like a short… I made loads of Sloe Gin last year and it’s incredible but I’ve nearly gone through all 5 litres since Chrismas. :/
I love having it in a hip flask or just as a little tipple to sip at the end of the night. So considering giving this ago but have seen other recipes which say you have to leave the berries in for much longer like months, which makes sense as I left the sloes in for 3 months to get the desired flavour.
I really like it just on ice. Not sure how it would be neat without the cold, but certainly would be tasty.
There are loads that say leave it three months, but I’ve found that 2 weeks works just fine for most fruit.
Just made my first bottle but could you add a glass of prosecco into this mix!!!!!
Oh sure you could! I had damsons & small dark plums (huge tree!) in the orchard of the place I was living in so had damson/plum gin/vodka concoctions all of which were really tasty. Dash of one of those in a prosecco gpes down a treat
Just finished batch of strawberry gin, it looks quite cloudy, what have I done wrong, it tastes Devine though
Oh, sounds delicious! Hmm, strawberries break down quite a lot so possibly could have just been filtered more or with a tighter filter?
This gin was amazing, going out to buy more raspberries and make double the quantity in the hope that I may be able to save some for Christmas
Glad you enjoyed it! And good on you if you have the will power to make it last until Christmas!!
Hi Craig, This is a good and interesting thread with many hints and tips… we’re on our second batch of rhubarb and ginger flavoured gin… ingredients, rhubarb, fresh ginger, a couple of lemons and sugar. Leave these alone for a day or so then add the gin… keep in the glazed pot for a couple of weeks giving it a shake every now and then before straining into a nice bottle…mmmm
Hi, I’ve scaled your recipe up to make wedding favours and currently have over 3L brewing/fermenting! Hate the thought of wasting all the raspberries yet not idea what I can do with that quantity. Any ideas? Could I make it into coulis and then freeze it?
Hello! Those sound like awesome weddings favours, sure they’ll go down a treat. I hate wasting the fruit too, you can make it into a coulis but the colour might not feel right. I tend to bake with them - I reckon my Pimm’s cake would work really well, even if you just used the boozy fruit and not the Pimm’s - https://theusualsaucepans.com/baking/pimms-drizzle-cake/
Hi Craig, I’m thinking of making a crab apple and raspberry gin for our wedding next year but was wondering if you had any advice on Apple/raspberry/sugar/gin ratios? Any help would be much appreciated!! Thanks
I’ve only just seen this, sorry! Hmm. If you’re using crab apples those will be much more bitter, so definitely more sugar. My recipe is about 1:5:15 sugar:raspberries:gin; so depending on your apple:raspberry ratio it will be about that. I would go more raspberry than apple, especially if they’re quite bitter apples. Does that help?
I am going to try make this and I let yu know how it goes on after I’ve finished making it
Please do! I always love to see how people get on with my recipes.
OMG this is brilliant. A great use for some of my raspberries. I didn’t strain it, so I have a few gin soaked raspberries in each gin which gives it an extra kick. Great for a hot day in the New Zealand summer. Thanks!
Truly scrumptious is my verdict for this lovely gin! I added some ice and elderflower tonic water and it was amazing. Just making some more today as I am having a small gin tasting party very soon to celebrate my 60th Birthday. I used the raspberries in the gin itself. I made the chilli and lime too and it has a decided kick like a mule!!!!
Great verdict - glad you enjoyed it so much. Love the idea of serving with elderflower tonic. Hope you have a great birthday, love the idea of your party!
I have been making bramble gin for the past many years to the pleasure of my family and friends. I must try your raspberry recipe as there is an abundant crop this year, probably due to the long hot summer.
Love bramble gin! Yup, there’s loads around - definitely a good way to use some up.
Love this recipe, I’m just about to start my second batch as the first has nearly run out. I didn’t store my leftover raspberries well and I think they went off so I’m going to put them in a sterilised container this time. When they were OK they were delicious to add to a G&T
★★★★★
Oh no! That is sad about the raspberries, but at least you got the gin out of it? They don’t keep for overly long, I find, when they’re out of the gin. Normally mine go in to baking shortly afterward the gin’s bottled. Enjoy!
Hi Craig. I have made your raspberry gin earlier this year and it is great. I’m about to start on apple and bramble, though ….. can you tell me why you say to only keep for 3 months? I have made redcurrant gin before and that needed 3 months before it was drinkable!
Hi Ann, sorry didn’t see your comment come in. It’s usually three months just so the flavours don’t start to wane and in case those bottles aren’t sterilised properly. I suspect some of the colour might start to drop out as well. If I’m honest, none of mine have ever lasted long enough to be a proper test.
This raspberry gin is fabulous, made several lots last year, just about to make my first lot - it never lasts long!!
Last year I used the gin infused raspberries to make to make jam - delicious.
★★★★★
Thanks! Hope you enjoy this year’s batch. I need to make mine still.
Love the idea of making jam with the raspberries afterwards - I usually make muffins.
Love Raspberry gin, I make boozy jam with the berries after they’ve made the gin! All delicious
★★★★★