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Raspberry and Mint Gin

Fruit Spirits are super easy, super yummy and make great presents - this Raspberry and Mint Gin is by far the most popular one I make, it really is delicious!

Fruit Spirits are super easy, super yummy and make great presents - what's not to love!  We make a selection of different ones each year; Sloe, Crab-Apple and Blackberry always feature as we can forage these fruits in the fields behind our house.  We also like to try out new concoctions; this Raspberry and Mint gin is truly delicious, and is probably the most requested one by family and friends.  This January, feeling decidedly starved of things to stick into alcohol, I even made lichen vodka - using Oakmoss lichen. So far the jury has been pretty much unanimous on this particular infusion; apparently it is an acquired taste!

 Fruit Spirits are super easy, super yummy and make great presents - this Raspberry and Mint Gin is by far the most popular one I make, it really is delicious!

 

 

You will need...

500g Raspberries
Caster sugar
Fresh Mint
Gin
Glass Jar or bottle big enough to hold the ingredients, that seals well enough that you can get away with giving it a shake without it all leaking out!

 

 

Add the caster sugar to the raspberries – I used about 100g (you can leave out if you prefer a less sweet drink, or alternatively add sugar syrup to taste once the spirit has matured)

Fruit Spirits are super easy, super yummy and make great presents - this Raspberry and Mint Gin is by far the most popular one I make, it really is delicious!

Fruit Spirits are super easy, super yummy and make great presents - this Raspberry and Mint Gin is by far the most popular one I make, it really is delicious!

 

 

Throw in a couple of handfuls of fresh mint - I think the one I use is a spearmint one.

 

 

Top up with the Gin (I use supermarket own brand London Gin). I don’t usually bother sterilising my Jars for fruit alcohols as I believe the spirits have a high enough alcohol content to kill any bacteria, so I just go for ‘dishwasher clean’.

Fruit Spirits are super easy, super yummy and make great presents - this Raspberry and Mint Gin is by far the most popular one I make, it really is delicious!

Fruit Spirits are super easy, super yummy and make great presents - this Raspberry and Mint Gin is by far the most popular one I make, it really is delicious!

 

 

Give the Jar a good shake and store in a cool dark place. Give the Jar a shake each day for the first week. Leave to mature for at least a month – you will notice that the colour leeches out of the fruit into the spirit as time goes on.

 

 

When you think it is ready (I usually leave mine for between 1-3 months) strain the fruit through butter muslin and bottle. This photo shows me doing this with Blackberries I picked back in September that have been steeping in Vodka.

Fruit Spirits are super easy, super yummy and make great presents - this Raspberry and Mint Gin is by far the most popular one I make, it really is delicious!

Fruit Spirits are super easy, super yummy and make great presents - this Raspberry and Mint Gin is by far the most popular one I make, it really is delicious!

 

Finally serve anyway you fancy…..

These fruit spirits should keep for a number of years stored in a cool dark place, and apparently will develop a more complex flavour the longer you keep them. (I say apparently because we have never managed to keep ours from one year to the next). Each years batch will have its own taste depending on what sort of year we’ve had – long hot summers allow the fruit to develop more sugars within it.

If you have enjoyed this recipe, why not check out our Fabulous Sloe Gin, and our Wild Horseradish and Ground Ivy Vodka. We'd also be thrilled if you pinned our recipe for others to enjoy...

 

Fruit Spirits are super easy, super yummy and make great presents - this Raspberry and Mint Infused Gin is by far the most popular one I make, it really is delicious!

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31 Comments

  • Reply Mary Daly

    How long does it last thx

    March 11, 2017 at 1:37 am
    • Reply Sarah - Craft Invaders

      The first time I made it in early summer and still had some in perfect condition to gift at Christmas so I would say at least 6-9 months, eventually it will discolour though, so I would guess 12 months max – thanks for the question Mary 🙂

      March 13, 2017 at 1:59 pm
      • Reply Mary

        Thanks

        March 19, 2017 at 11:51 pm
    • Reply Mary

      Thx great tips on colour thanks

      March 13, 2017 at 5:13 pm
  • Reply Sally-Jane

    I’m currently making 2 litres of Rhubarb Vodka, using the same basic recipe. Thinking that I may have to go and buy more Kilner jars and make double. Hoping it turns out to be fabulous, as buying it ready made was proving expensive!

    February 21, 2017 at 7:22 pm
    • Reply Sarah - Craft Invaders

      Oh let me know how it turns out Sally-Jane, I tried it last year but left the rhubarb in too long and it didn’t turn out well!

      February 23, 2017 at 12:16 pm
      • Reply Sally-Jane

        How long did you leave the rhubarb in for? I’ve been told a couple of months.

        February 23, 2017 at 5:18 pm
        • Reply Sarah - Craft Invaders

          2 or 3 months I think (I kind of forgot about it)- it went a beautiful pink colour at first but changed to a more yukky colour by the end. I also put some botanicals in (cardamon and basil) in a fit of creativity which might have caused the dodgy result. I’m sure yours will be great 🙂

          February 23, 2017 at 6:24 pm
  • Reply Michelle

    One to three months. I don’t think I can wait that long it sounds way to delicious 😉
    Michelle recently posted…Make a Scelf-i That Will Fit On Any WallMy Profile

    September 28, 2016 at 5:28 pm
    • Reply Sarah - Craft Invaders

      It’s yummy Michelle, definitely worth making! You must have lots of fab fruits in South Africa that we don’t have here which would be fun to try too x

      September 30, 2016 at 10:09 am
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