Raspberry Gin
- Thread starter Biddlesby
- Start date
The making of raspberry gin is pretty much like making sloe gin. Equal amounts of fruit and sugar (adjust to taste) 1lt of gin. (you can add almonds to the mixif you like)Biddlesby said:
Mix all together in a bottle big enough (I make mine in a dark green plastic 2lt bottle)
Shake everyday for a week and every other day for a fortnight after that.
Then shake once a week for three months. The shaking is to make sure that all the sugar is dissolved and the berries break up enough to impart their flavour.
After the first three months has passed, either decant into suitable bottles and leave for a further three months or leave to settle untouched for three months then decant. (With the raspberries dont throw them away as they can be added to ice cream) you can drink the gin there and then, or leave it to mature for another three to six months.
That raspberry gin was delicious ! I'm not sure I dare make some ? It was just far to drinkable. 
Rich
Rich
That would be mine then !
The recipe came from Farmers Weekly magazine made by my good lady wife.!
Bottle of gin 75cl
1.5 tbl spoons of white sugar
About 1lb of fruit
Put the sugar in a jar
Pour gin in
Add fruit untill the gin is to the top of the jar
As tadpole says shake reguarly to start with. The one you tasted last weekend was stewing for a year - the longer you leave it the better it gets !
the problem is leaving it the gin should be the same colour as the fruit.
We use a Kilner jar. Something with a wide neck is best because the fruit swells in the alcohol and it can be difficult to get it out !
You can use all sorts of fruit - bullace, cherries, strawberries and raspberries were mentioned in the FW recipe. Slice the cherries and strawberries if you use those.
Hope that helps.
mark
The recipe came from Farmers Weekly magazine made by my good lady wife.!
Bottle of gin 75cl
1.5 tbl spoons of white sugar
About 1lb of fruit
Put the sugar in a jar
Pour gin in
Add fruit untill the gin is to the top of the jar
As tadpole says shake reguarly to start with. The one you tasted last weekend was stewing for a year - the longer you leave it the better it gets !
the problem is leaving it
the gin should be the same colour as the fruit.We use a Kilner jar. Something with a wide neck is best because the fruit swells in the alcohol and it can be difficult to get it out !
You can use all sorts of fruit - bullace, cherries, strawberries and raspberries were mentioned in the FW recipe. Slice the cherries and strawberries if you use those.
Hope that helps.
mark
Guess what i will be doing tonight
Tho not sure i can wait ayear, and certainly don't have 1lb of fruit !
"Cheers"
Rich
There is also a similar thing in Germany I believe - rumtop. It's an earthenwear container (about 1 pint) that you put fruit into and a bit of sugar, then top up with Rum. The idea is you put a layer of whatever fruit is in season into the pot every month from June / July until winter, then at chrismas you drink the flavored rum + eat the fruit.
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