Raspberry Gin: How To Make The Best Pink Gin

by Sarah - Craft Invaders

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.

 

Fruit Spirits are super easy to make, taste amazing and make great homemade gifts. This Raspberry gin recipe is by far the most popular one I make. #GinInfusions #RaspberryLiqueur #RaspberryGin #FruitSpirits #RaspberryGinRecipe

 

What you need to make our Fabulous Raspberry and Mint Gin

  • 500g Raspberries
  • Caster sugar
  • Fresh Mint
  • 1 litre Gin

Glass Jar (Amazon affiliate link)  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 affiliate link)  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.

 

Raspberry gin is my most popular gin infusion by far. Not only does it taste delicious, this pretty pink gin is a gorgeous colour and a pleasure to drink. #GinInfusions #RaspberryLiqueur #RaspberryGin #FruitSpirits #RaspberryGinRecipe #Raspberryandmintgin #pinkgin

 

 Throw in a couple of handfuls of fresh mint. I use a spearmint one from the garden.

 

Fruit Spirits are super easy to make, taste amazing and make great homemade gifts. This Raspberry gin recipe is by far the most popular one I make. #GinInfusions #RaspberryLiqueur #RaspberryGin #FruitSpirits #RaspberryGinRecipe

 

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’.

 

Raspberry gin is my most popular gin infusion by far. Not only does it taste delicious, this pretty pink gin is a gorgeous colour and a pleasure to drink. #GinInfusions #RaspberryLiqueur #RaspberryGin #FruitSpirits #RaspberryGinRecipe #Raspberryandmintgin #pinkgin

 

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.

 

Raspberry gin is my most popular gin infusion by far. Not only does it taste delicious, this pretty pink gin is a gorgeous colour and a pleasure to drink. #GinInfusions #RaspberryLiqueur #RaspberryGin #FruitSpirits #RaspberryGinRecipe #Raspberryandmintgin #pinkgin

 

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.

 

Fruit Spirits are super easy to make, taste amazing and make great homemade gifts. This Raspberry gin recipe is by far the most popular one I make. #GinInfusions #RaspberryLiqueur #RaspberryGin #FruitSpirits #RaspberryGinRecipe

 

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 gin is my most popular gin infusion by far. Not only does it taste delicious, this pretty pink gin is a gorgeous colour and a pleasure to drink. #GinInfusions #RaspberryLiqueur #RaspberryGin #FruitSpirits #RaspberryGinRecipe #Raspberryandmintgin #pinkgin

 

Raspberry and mint gin will keep for about a year stored in a cool dark place.

 

Raspberry gin is my most popular gin infusion by far. Not only does it taste delicious, this pretty pink gin is a gorgeous colour and a pleasure to drink. #GinInfusions #RaspberryLiqueur #RaspberryGin #FruitSpirits #RaspberryGinRecipe #Raspberryandmintgin #pinkgin

 

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53 comments

Karen October 22, 2018 - 9:59 pm

500g raspberries … Is that by weight or 2 cups
100g sugar … Is that weight or by cup measurement
You mention in comments you used 1 litre gin
I went with raspberries by weight as it was a frozen block … Forgot sugar …mojito mint was dry .. And my gin bottle only 750ml so guessing about 1 cup short! What is the outlook?

Reply
Sarah - Craft Invaders October 22, 2018 - 10:36 pm

Hi Karen My quantities are weight rather than cups but the amounts can varied to taste and I am sure yours will be fab. I often sweeten my infusions after they have infused so you can easily do that if you find yours too dry. What I do is dissolve sugar in a little water over heat to make a syrup (1 part sugar to 1 part water) and add to your infusion to sweeten it to your taste. It’s lots of fun making them this way so don’t worry about how yours is going to turn out. Let me know how you get on 🙂

Reply
Heather July 30, 2018 - 10:06 pm

This Gin cocktail sounds amazing. I wonder if it would work as good with Strawberries instead of raspberries.

Reply
Sarah - Craft Invaders July 30, 2018 - 11:33 pm

I think Strawberry would work beautifully, in fact I did plan to make some a few weeks ago but they all got eaten before I had a chance! When I make it I’ll probably try some different herbs – possibly basil or nasturtium in one batch and something fragrant like meadowsweet in another (although that’s not looking that great this year due to the hot weather) Good luck with your new blog Heather 🙂

Reply
Ali December 11, 2017 - 9:59 am

Hi
I’m just wondering if the sugar is necessary? My partner has quit sugar but loved gin.
Thanks

Reply
Sarah - Craft Invaders December 11, 2017 - 10:28 am

Hi, Ali, It’d be fine to leave the sugar out – hope you and your partner enjoy it 🙂

Reply
Whitney August 25, 2017 - 7:40 pm

Hi, looks delish and refreshing. Wondering if you recommend fresh fruit vs. frozen? Thank you

Reply
Sarah - Craft Invaders August 25, 2017 - 9:00 pm

I’ve always used fresh for this recipe Whitney but there is no reason why you couldn’t use frozen. When I pick wild fruits such as blackberries and sloes I always freeze them until I have enough then stick them straight into the spirit frozen 🙂

Reply
Sheila August 23, 2017 - 8:35 pm

what do you do with the fruit once you have strained it! Seems a shame just to chuck it!

Reply
Sarah - Craft Invaders August 23, 2017 - 10:51 pm

You could definitely use it in something like a pie Sheila. The colour really does blanch from the raspberries leaving them a fairly unappetizing colour so they would be better disguised in something rather than the star of the show!

Reply
Joanna December 18, 2018 - 11:24 pm

I blend my liqueur leftover fruit (any fruit is fine) and pass it through a sieve to remove seeds/skins. I might add sugar if it’s not sweet enough and use the ‘jam’ to fill cakes/cupcakes. My colleagues at work like a little booze in their cakes.

Reply
Sarah - Craft Invaders January 22, 2019 - 7:50 pm

That’s a fab idea, thanks for sharing Joanna – I bet your colleagues adore your cakes 🙂

Reply
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