This pretty pink raspberry gin makes a beautiful gift. A lovely way to use up surplus raspberries from the garden. Perfect with tonic water or as a base for a fruity cocktail.
There's nothing nicer than a homemade gift, and if it is a) boozy and b) home-grown too then all the better. This pretty-as-a picture pink gin is as lovely to look at as it is to drink. And what's more, it takes less than five minutes to make. No, really.
With just three ingredients, the instructions are pretty much as simple as... 'chuck it all in a jar and put it in a cool, dark cupboard'. After that you need to sit and wait, being as patient as you can for 10 weeks whilst the raspberries steep, and give all their delicious flavour and pink colour to the gin.
You can then pour the gin into bottles and give it away or drink it yourself. It will keep well for a year or two and stay perfectly pink as long as you keep it in a dark cupboard.
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📝 What you need
Ingredients
Raspberries Use the freshest and most perfect raspberries you can. Don't get me wrong - I'm all for wonky fruit and veg and will happily eat over-ripe and crushed raspberries, but for this gin to be perfectly pink you need ripe, firm, whole raspberries. The very best. You're worth it.
Caster sugar makes this fruity gin into a lovely smooth liqueur. It isn't sickly and over-sweet as you might think, but this amount of sugar works perfectly against the raw alcohol of the gin and the slightly sour, floral fruitiness of the raspberries. I've tried varying the sugar and fruit content, (you can thank me later for the tireless gin research I've done on your behalf), but these are the quantities I liked best.
However, everyone's taste is different, and the sugar content of every raspberry is different too. So, when your gin is ready to bottle, taste a bit and see what you think. It is easy to add a touch more sugar at this stage, or else thin it out with a little more gin if it is a little too sweet for you.
Gin There's no point cracking open your very finest gin for this recipe - adding fruit and sugar will mask the subtle depths that you paid an arm and a leg for. A good supermarket-branded gin will do you fine here. My favourite (after more extensive research on your behalf) is Aldi's own brand gin, called Greysons. Very reasonable in price, and clearly marked as vegan. Most brands of gin are vegan, but if you're ever in doubt, the excellent Barnivore app is your friend.
Equipment
The only equipment you need for this recipe is a good, sturdy clip-top jar with a rubber seal to make it completely airtight and leak-proof. This standard Kilner jar is absolutely ideal.
And then if you're giving the gin away as a gift, these lovely flip-top bottles are perfect. You will make 500ml raspberry gin from the recipe below, to fill two bottles. But if you want to make more, just use the 2x or 3x toggle on the recipe itself to change the quantities.
👩🏽🍳 Variations
You can use any soft fruit to make this pretty gin - these bottles are perfect to add to a hamper of homemade gifts. If the fruit is home-grown, all the better! How about making this with:
- Blackberries
- Redcurrants
- Cherries (put them in whole, stones and all)
- Strawberries (remove stalks)
- Blueberries
🚪 Storing
When you've made your gin, it will need to sit in a cool, dark place for 10 weeks until it is ready to drink. Remember to turn and gently shake it occasionally.
After that, you can bottle it into individual bottles or just keep it in the jar, but remove the fruit. Don't throw the fruit away.... boozy raspberries are amazing with a scoop of dairy-free ice cream!
You can then keep these bottles of gin for a year or two, (if you can resist the temptation to drink them for that long!). Just remember to keep them cool and dark to preserve their pretty pink colour.
🍸 How to serve raspberry gin
My favourite way to drink this raspberry gin is as pictured - with a good-quality tonic water, ice and a sprig of mint.
But you can also use it to create some lovely fruity cocktails. How about:
- Raspberry gin, juice of half a lime, mint leaves, ice, topped up with club soda
- Raspberry gin, peach liqueur, a peach slice and fresh raspberries, ice, topped up with sparkling water
- Raspberry gin, elderflower cordial, ice, topped up with sparkling water
Or get creative yourself.... other lovely flavours that go well with raspberries include almond, vanilla, apricot, strawberry, basil, pineapple, blackberry, peach, coconut, mint, rosemary and thyme.
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📖 Recipe
Raspberry Gin
Ingredients
- 100 g fresh raspberries as perfect as possible - avoid soggy, crushed, under- or over-ripe raspberries
- 75 g caster sugar
- 400 ml gin
Instructions
- Thoroughly wash and dry a 500ml clip top / preserving jar. Put the raspberries in the bottom of the jar.
- Add the sugar....
- .... then fill the jar right to the top with gin.
- Clip the top on firmly, then gently shake and turn over until the sugar has completely dissolved in the gin.
- Store the jar in a cool, dark cupboard for at least 10 weeks. The flavour and colour of the raspberries will infuse into the gin. Every few weeks, turn and shake the jar gently. The gin will keep for a year or two if kept cool and dark.
I've made my own rhubarb gin before but now I definitely want to make this! Looks so good!
This looks sensational 😍such a pretty summer drink and one I’d love so see on my garden party table! Thanks for adding this to #cookblogshare this week, Karen
I love gin! This is such a great idea for summer cocktails. I think I want to try blackberries as well.
This raspberry gin has such a beautiful color! I love how easily it comes together too. Definitely the perfect spring and summertime drink addition.
I just LOVE gin! Such a great idea to infuse it with fresh raspberries. 🙂
Fantastic, I love making flavoured gins, so tasty.
Yum, I love raspberries and I love gin! Coincidence? I think not! Is there any chance we could use frozen raspberries (I have a ton of them).
This is brilliant! I have a new bottle of gin and so many raspberries and was looking for ways to use both when I found this recipe. Such a great gift idea, thanks!