Raspberry gin recipe
Posted by Fiona Nevile in Liqueurs | 246 commentsThis 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.
Leave a reply
Hi Raymond
Thanks for the cherry brandy recipe! Yes sloe sherry does work – it’s pretty lethal stuff though so beware.
I havent tried making pinapple. It should work, why not give it a go.
Hi Annette
You can make orange gin. Just slice the oranges and add a little sugar and top up with gin.
I don’t have a recipe for peach gin. Sorry.
How long do you keep the rasberries in the gin for.And when you put sherry in the fruit after making soe gin etc does it really work.
Is it possible to make pineapple gin with fresh pineapples
could you make orange or peach gin? If so, could you write the recipe please?
Cherry Brandy. 1lb Cherries or 1and four ounces bottle brandy 8oz sugar Black Cherries are best, Prick berries with fork twice put in bottle add sugar and brandy treat as for sloe gin but remove Cherries after 10 weeks, You can then eat the cherries as an excuse for “sorry i dont drink”
Hi Kate
I’m sorry but I haven’t tried making cherry brandy.
Hi KarenO
No idea about apple brandy too. Perhaps someone out there can help.
Still not back to work. It’s great to have the time to develop new recipes and play in the kitchen.
Oops that should be work!
I would like a recipe for apple brandy if anyone has any ideas? Hope you’re still on the mend Fiona – you won’t want to go back to aork after all this time at home doing all theses lovely things!
Does anyone have a recipe for Cherry Brandy?
Hi Raymond
I know exactly where you are coming from. Making liqueurs is very addictive. Hic.
i have mild OCD so now have Cherry Brandy, Blackberry Vodka Sloe Gin Rasberry Gin Summer Fruits Gin and Blackcurrant Gin X 2 LITRES each
party anybody