Raspberry gin recipe
Posted by Fiona Nevile in Liqueurs | 246 comments
Autumn raspberries are a late fruiting variety with great flavour
This recipe can also be used for blackberry gin and vodka
Our autumn fruiting raspberries are late, but they’re finally here. Just a few of them. Succulent and tempting and the promise of more to follow. If you grow autumn fruiting raspberries you might like to have a go at making this delicious raspberry gin. The liqueur is delicate yet has a fresh raspberry bite that makes a change from the raunchiness of sloe gin. (This is a fresh review. I nipped out to the barn this evening to try some of our July 2006 vintage and it was superb. Fragrant and tasty). At it’s best, raspberry gin totally overshadows sloe gin. We had a tasting of a wide selection of our fruit gin at a dinner party, a few months ago. The clear winner was the raspberry gin.
You can make raspberry vodka using the same method detailed below for gin with similar ingredients, just a little more sugar. We’ve tried both and think that the gin wins hands down. Both are quite drinkable in three months so would be ready for Christmas. I love a dash of this in a fresh fruit salad.We had to buy the raspberries for our gin this summer but the end result will be well worth the outlay. In July we feasted off our early raspberries. We guzzled large bowls of them, sprinkled with castor sugar and had heated discussions as to how to use the rest of the fruit. Unfortunately, I had not secured the netting tightly enough and when I went out with my trug a couple of days later the canes were bare. Raspberries are my favourite fruit and raspberry gin is the biz. It always puts people in the best of moods. People have said the most complimentary things about us after a glass or three of our raspberry gin.
Tips and tricks for making fruit infused gin/vodka:
- If you are using the original gin bottles and you find that you don’t have quite enough gin to fill each one to the neck, don’t worry. We often do the final fill up the next day when we have got more gin.
- Make notes on a label of your fruit/gin/sugar ratio and stick it onto the bottle(s) so that you have a record, if you make a particularly good batch. The best labels are made from decorator’s masking tape as these can be peeled off and passed from bottle to bottle. We also note our responses at the grog matures. Yucky after sixth months can be to die for in a year (you will probably not remember without notes). Notes seem boring when you are making the grog. But they are so worthwhile when you start again the next year. It won’t be long before you will get a feel of what works well for your taste (and the notes will come into their own).
- Make more than you need the first year. So you can compare different vintages. This liqueur does improve over time.
- Some people drain the grog through muslin after a couple of months, to clarify the liqueur and bottle. We don’t bother as one old soak tipped that, once the gin is drunk, you can pour medium sherry on the fruit and start all over again! The latter is devilish and drinkable within three months.
- Keep your fruit gin away from the light as this will maintain the colour. Unless the bottle is dark green or brown. If you are stuck with clear bottles, wrap them in brown paper to keep out the light.
- Every couple of months take a tiny sip. At this time a add sugar if it tastes too sharp.
- If you want to make your own labels check out the post for 26 October 2006 to see how we make our labels.
| Raspberry gin recipe |
- Recipe for raspberry gin:
- 300g of raspberries
- 330g of white granulated sugar
- 1.5 litres (or more) of medium quality gin
- Steriiised 2 litre Le Parfait jar or 2 or 3 (70 cl) washed and sterilised gin bottles
- Wash raspberries and discard any bruised fruit. Place rasberries in either a large 2 litre Kilner/Le Parfait jar or divide the raspberries between 2 or 3 (70 cl) saved gin bottles.
- Using a funnel, add the sugar (divide the amounts if using several bottles) and top up with gin to the rim.
- Shake every day until the sugar is dissolved and then store in a cool, dark place until you can resist it no longer (leave for at least three months, we usually let it mature for a year).
- If you are making blackberry gin remove the fruit after 3 months (pour through muslin) to stop the woody taste developing and mature for at least a year.
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What about blueberries?
A tip to get pink Rhubarb gin is only leave the rhubarb in for a week then take it out and keep putting fresh rhubarb in and taking it out- as I made rhubarb gin this year and the gin went a beautiful pink colour almost immediately- but i didnt take it out and it ended up a horrible yellow colour- which was not appetising!
So i would suggest- during the rhubarb season just keep refreshing the rhubarb usedto keep th emost beautiful pink colour!
The raspberry gin is fantastic. As good as, but different in style from, sloe gin. Tried the blackberry variations but must admit that if I want to make a blackberry liqueur, I think you can’t beat blackberry whisky. Same quantities and you can use the cheapest scotch (have you seen the price of that stuff?) but don’t try drinking it for at least 6 months if you use cheapo.
Hi, Emma
It won’t hurt to stop up with whatever spirit you are using. The more the better!!! Miriam
Hello
Can I top up my gin if I’ve already left it to start fermenting for a few days? I have some space left in the bottle. Or will that ruin the flavour? As you can tell, I’m a novice at this!
Thank you
Emma
I usually buy Sainsbury’s Basic Gin for this recipe. You don’t need a good gin as it will have too much taste of its own. Cheap Gin (or Vodka!) is fine.
Hi,
I’ve just found your sute & it’s inspired me 2 make some raspberry gin. What gin do you (or the other posters) use?
Thanks,
Matt
Hello, Matt, and thanks for your kind comment.
We use supermarket own brands. Up one level from the really cheap brands. Trial and error taught us that, having tried the bargain basement brands.
Good luck and let us know how it turned out.
A ‘Hedgerow’ Gin might be a lovely idea with Damsons, Blackberries and Elderberries – although obviously the blackberries would need to be removed so perhaps substitute them for Raspberries or Wild Cherries?
Oh also would Damsons and Cherries need to be de-seeded?
Thank you!
Hello!
Again thank you for a wonderful source of information! Your blog is a god send!
Yesterday I made my first batch of Rhubarb Gin and also a batch of Strawberry Gin- but will have to decant into smaller containers as the large kilner jar ive used is only half full for each. Perhaps once all the sugar is dissolved I oculd do this- as its easier to shake if there is a bit of air in the top!
Planning on trying Elderflower Gin, Blackberry Gin, Damson and Raspberry Gin this year- the start to a wonderful selection of gin for christmas!
Can I ask one question- I understand you recommend Blackberries are taken out at 3 months- how long could I leave the fruit ive mentioned above in the Gin for?
Many thanks again!
Owen
How did you make the Rhubarb gin? Sounds good x
Just thought I would mention my idea of a container. I use a washed plastic 4 pint milk container which has a nice wide neck for adding all kinds of fruit even small victoria plums to brandy, it also has a handle for shaking and a tight screw top. You could use the bigger or smaller ones depending on the quantity you want to make. My raspberry gin is delicious and am waiting for my strawberry vodka to mature, its nice now but am resisting.