Preparation 10 minutes, plus infusing Makes 700ml This pleasingly pink concoction couldn’t be easier to make and is a richly hued addition to the drinks table.
700ml gin 250g frozen raspberries, defrosted 125g caster sugar
1 Put all the ingredients into a sealable jar. Store in a cool, dark place for a month, shaking every day for one week, then once a week.
2 Strain through a muslinlined sieve – don’t mash the fruit or it will make the gin cloudy. Decant into sterilised sealable bottles and label.