This Raspberry Gin is my most popular gin infusion by far. Not only does it taste delicious, but this pretty pink gin also has a gorgeous colour, and it is a pleasure to drink.
The secret ingredient in this particularly raspberry gin is fresh mint. The flavour of the mint compliments the raspberries and gin perfectly, and the combination makes a fantastic gin and tonic.
What you need to make our Fabulous Raspberry and Mint Gin
- 500g Raspberries
- Caster sugar
- Fresh Mint
- 1 litre Gin
Glass Jar (Amazon) big enough to hold all the raspberry gin recipe ingredients. It needs to seal well enough that you can get away with giving the infusing gin a shake without it all leaking out. You will also need some pretty glass bottles (Amazon) for bottling the raspberry and mint gin when it is ready.
I can’t stress how easy it is to make fruit spirits. Whether your gin infusion ends up as a flavoured gin or a fruit liqueur really just depends on how much fruit and sugar you add, and how long it is infused for.
Two great examples of this infusion process are our Mouth-watering Seville Orange Gin which I just infuse for a few days and has a light, aromatic flavour and is only lightly sweetened. Conversely, our Amazing Sloe Gin Recipe allows the sloes to steep in their spirit for a minimum of 3 months and benefits from a liberal addition of sugar. This gin infusion is much more akin to a fruit liqueur.
Different spirit bases can also be used depending on your preference and the fruit or other botanicals used. We love to make our Delightful Rosehip Liqueur with a brandy base and use Vodka to infuse Wild Horseradish and Ground Ivy. This particular infusion makes the most amazing Bloody Marys.
How to make a Raspberry Gin
Add the caster sugar to the raspberries in the jar. I use about 100g per 500g of Raspberries. You can leave the sugar out if you prefer a less sweet drink. Alternatively, add sugar syrup to taste once the fruit spirit has matured.
Throw in a couple of handfuls of fresh mint. I use a spearmint one from the garden.
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’.
Give the jar a good shake and store in a cool dark place. Shake the raspberry gin 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 making a delightful pink gin as time goes on.
Taste the raspberry and mint gin regularly and when you think it is ready (I usually leave mine for about 4 weeks) strain the fruit through butter muslin and bottle. This photo below shows me doing this with Blackberries I picked back in September that have been steeping in Vodka.
Finally, serve your pretty pink gin any way you fancy. I love this particular gin infusion as a long gin and tonic with lots of ice. If, like me, you love a pink gin, you might want to check out our amazing colour changing Himalayan Balsam Gin.
Raspberry and mint gin will keep for about a year stored in a cool dark place.