RASPBERRY GIN, MARK NANKIVELL
Traditional Winner 2013
900g ripe raspberries 700g caster sugar 2 litres good-quality gin Put the raspberries in a Kilner jar. Add the sugar and fill with sufficient gin so that the remaining air is minimised when the lid is closed.
Shake until all the sugar has dissolved (this may take a couple of days), then place the jar in a cool, dark place for 10 months, turning once every few weeks. When ready, filter the mixture using a jelly bag and bottle, and store for a further month or
so. Serve and impress.