*This post may contain affiliate links. Read my disclaimer here. While we may use affiliate links, we would never allow this to influence product listings or recommendations.
This Raspberry Gin is the perfect way to enjoy summertime! It’s made by simply adding some fresh fruit into your favourite spirit, giving you endless ways to jazz up cocktail hour or add some extra flavour to a classic G&T. Not only is it super simple to make, but it’s a great gift for gin lovers and fruity drink fans alike.
What mixers can I use with Raspberry gin?
When it comes to using your raspberry gin, the only limitation is your appetite for experimentation. However, if you want a little inspiration, then why not try one of the following ideas.
Drink it neat
If you opt for a decent quality gin then the extra fruity notes will give you a drink that is very sippable all on its own. Just bear in mind that gin is strong, so you should pour only a small measure if drinking it neat. You can also enjoy it on the rocks.
Raspberry gin spritzer
- 50ml raspberry gin
- 25ml simple syrup
- 150ml soda
- Squeeze of lemon
- Fresh raspberries, to serve
Cloudy pink gin lemonade
- 50ml raspberry gin
- 150ml cloudy lemonade
- Squeeze of lemon
- Lemon wedges and mint leaves, to garnish
Raspberry and thyme gin fizz
- 50ml raspberry gin
- 150ml soda
- Squeeze of lemon
- 2-3 sprigs of thyme
Raspberry and grapefruit sparkler
- 50ml raspberry gin
- 50ml pink grapefruit juice
- 100ml soda
- Fresh mint or rosemary to garnish
How long do I need to leave it to infuse?
How long you leave the gin to infuse depends on how strong a flavour you want to inject into the spirit (and how patient you are!). You can leave it for as little as 2 weeks before straining, or you can leave it for up to 3 months for a more prominent taste.
How long does it keep?
Your infused gin will last for 3-6 months when kept in a dark cupboard at room temperature. It will likely last a lot longer than that, but I’m up to 6 months to be on the safe side (and also because, let’s face it, it won’t likely be there that long anyway).
Can I make it with frozen fruit?
You can make raspberry-infused gin with either fresh or frozen fruit. If you are using fresh fruit then make sure that you use very fresh fruit, rather than a punnet that’s been sat around for a while and starting to go off.
When using frozen fruit, as the freezing process ruptures the skin of the fruit, I actually find that the infusing practice goes a little quicker. At least in the first couple of weeks.
When your gin has reached the desired strength then you can also use the fruit rather than throwing it away. You can liberally spoon it over ice cream or even cakes, for a fruity boozy topping. Or you can puree it down and use it as a sauce or ‘coulis’.
What type of gin should I use?
Any gin aficionado will tell you that there are dozens of types of gin out there. And they are not all equal. There are different infusions and flavours, and different categories ranging from London Dry to sweeter varieties such as Old Tom. The rising popularity of gin over the last decade has also brought about a plethora of novelty editions and colours making the process of purchasing a simple bottle of gin quite mindboggling.
To make things simple, for this infused gin you really don’t need anything too fancy. In fact, if you are paying extra for a bottle with a load of extra instilled botanicals, you simply won’t get the benefit of them as the fruit flavour will mask the flavours. Ideally go for a mid-range, good-quality bottle. Remember that with gin, price does not always equal quality. I recommend one of the classic yet timeless brands of Beefeater, Tanqueray or Plymouth. Hendricks is a pricier yet solid option, but it does have underlying notes of cucumber, but if that appeals to you then go for it!
How much alcohol does it contain?
Gin has around 40% alcohol by volume (if you are in the US that is around 80 proof). Although there can be a little variation between brands and varieties.
Adding the fruit does not have a huge impact on the alcohol volume since you remove the fruit before drinking it and what remains is predominantly the gin and a little of the fruit juices. Therefore, drink this as you would a spirit. As a small measure or combined with mixers.
How do I sterilise the jars?
It is important to sterilise glass jars before using them to store food. While alcohol is a preservative, meaning nothing can grow in it, sterilising the jars will prevent the growth of bacteria on the sides of the glass. First, wash the jar in very hot soapy water, or run it through the dishwasher on the hottest setting. Then heat the oven to a medium temperature and place the jar in there until warm and fully dry. Switch off the oven and allow the jar to cool fully before removing it to prevent it from cracking.
Ingredients
For more detailed ingredients, with weights and measurements, jump to the printable recipe card.
- Fresh or frozen raspberries
- Caster sugar
- Gin (see recommended varieties above)
Equipment
How to make it
For more detailed instructions, with recipe tips, jump to the printable recipe card.
- In a large clip-top jar with a rubber seal, add the fruit, sugar and gin.
- Either stir the ingredients together with a long spoon or close the lid and gently rock the jar to combine everything.
- Store the fruit-gin mixture in a cool, dark place for up to 3 months, or a minimum of 2 weeks.
- The longer the mixture is left, the stronger the fruit flavour will become. Test the gin every so often and add more sugar if you want a sweeter taste.
- Once the gin has reached the desired strength, strain it through a muslin cloth into a clean, sterilised jar. Keep in a cool, dark place for up to 6 months.
Looking for more great drink recipes? Try:
Products that work well for this recipe:
Kilner Jars
Non-spillable Ice Cube Tray With Ice Bucket
Pineapple Cocktail Picks
Raspberry Gin
- Total Time: 38 minute
- Yield: 10 1x
- Diet: Vegetarian
Description
This Raspberry Gin is the perfect way to enjoy summertime! Simple to make, it will give you endless ways to jazz up cocktail hour!
The default recipe makes 50ml of gin. Use the scale buttons to increase the recipe as needed.
Ingredients
- 300g raspberries, fresh or frozen
- 500ml gin (see note 1)
- 75g caster sugar
equipment
Instructions
- Add the raspberries, sugar and gin to a sealable, airtight jar. Sterilise the jar before use.
- Use a large spoon to stir everything together, or seal the jar and gently rock it back and forth to combine the ingredients.
- Store in a dark, cool place for between 2 weeks and 3 months, depending on how strong you want the raspberry flavour to be. Taste the gin to test from time to time, and add more sugar if you would prefer it to be sweeter.
- When the infused gin has reached your desired level of fruitiness, strain it through a muslin cloth into a clean, steralised jar. Store in a cool, dark place.
Notes
- Good varieties of gin to choose from are Beefeater, Tanqueray or Plymouth. Hendricks is a pricier but good option too if you are happy with a mild infusion of cucumber flavour.
- To sterilise the jar, first, wash it well in hot soapy water or run it through the dishwasher. Then place in a warm oven for 20 minutes. Allow it to cool in the oven before using.
- The gin will keep for up to 6 months, or longer if kept properly.
- Prep Time: 10 minutes
- Infusion Time: up to 3 months
- Category: Drink
- Method: Infuse
- Cuisine: British
Nutrition
- Serving Size: 1
- Calories: 141
- Fat: 0g
- Carbohydrates: 7.5g
- Protein: 0g
Keywords: gin, alchohol, apertif, fruit, infused, spirit, raspberries
