There is something special about the flavour and scent of fresh raspberries that always remind me of holidays in Scotland during my youth and as I've grown up I've always loved to cook with them in puddings. In recent years I've come to play with them more and more often as part of my discovery of distilling and this recipe has quickly become a staple of gin appreciation.
Everything below is per litre of gin. Use a 1.5 to 2 litre Kilner jar.
In the kilner jar, add all the sugar and 250 mls of gin
Mix and shake until the sugar has dissolved
Add the raspberries and remainder of the gim and give a good shake
Seal and ensure you give the gin a gentle shake every day
Leave for 10 days before decanting
To decant, pour into a funnel through a double layer od scalded muslin cloth into a jug
You may have to do this twice to make less cloudy
Pour into sealable bottles and chill
To serve, mix with tonic to your preference or have as a shot