Raspberry Gin
19th October, 2016

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.

Ingredients

500 g raspberries

100 g sugar

1 litre gin

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Method

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

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