Raspberry Gin


I’m sorry – this seems like a blatant rip-off of the Raspberry Gin recipe which is held is such high regard on The Cottage Smallholder site.  But hopefully you’ll forgive me, and see that imitation is really the sincerest form of flattery.  I mean, can you really improve on perfection?  Well, the only modification I’ve made is to the proportion of Raspberries – I had a nice big box of rasps (these have to be my favourite fruit of all, but I can’t grow them in my fruit cage because it’s just too wet — Aghhhh!) and used them all.  Only time will tell if this was a good move, or whether I should have upped the amount of spirit.

Compared with my previous  recipes, this one uses the ‘all in one’ sweetening method, adding all of the sugar at the start.  It has the disadvantage that it is possible to over-sweeten and relies on a degree of experience, and makes it a little harder to tweak the sweetness to your personal taste, but this is offset by the benefit that this isn’t diluted with a stock syrup, so should be even more dangerous…

Method

  • 400g Raspberries, washed
  • 1 litre Gin (reasonably good quality London gin preferred, e.g., Gordons)
  • 220g Sugar

Ingredients

  • Put the fruit into a sterilised Kilner jar and add the sugar
  • Top the jar up with the Gin, seal and shake well
  • Over the next couple of days, shake occasionally until the sugar has dissolved
  • Store in a dark corner to mature for at least 3 months

Additional Comments

Recommendations would indicate that this doesn’t need straining if it’s drunk within 6 month, so bottle up with the raspberry bits in.  I’m keen to try the option of ‘raspberry reuse’ – when you’ve finished the liqueur, top up the bottle with medium sherry!

No fresh raspberries?  No problem – this works well with frozen fruit too.  Don’t forget the juice!

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