RASP­BERRY GIN, MARK NANKIV­ELL

Tra­di­tional Win­ner 2013

The Field - - Younger In The Field -

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.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.