Rasp­berry gin

The Sunday Telegraph - Stella - - EAT IN -

Pic­tured pre­vi­ous page Makes about 1 litre


250g caster sugar 400g rasp­ber­ries 800ml good-qual­ity gin (be­cause the rasp­berry flavour is del­i­cate)


1 Put the caster sugar in a 2.5 litre jar. (A pre­serv­ing jar, with a good clasp on the lid, is best but any other large lid­ded jar will do. Clean it well in soapy wa­ter be­fore us­ing.) 2 Drop in the rasp­ber­ries on top of the sugar. Add the gin and close the lid. Leave some­where dark for a cou­ple of weeks. If it sits in the sun the colour fades.

3 Strain the al­co­hol through a cheese­cloth-lined sieve and bot­tle the gin. Drink with tonic wa­ter, or mix with tonic wa­ter and reg­u­lar gin.

This is a ‘quick’ in­fu­sion be­cause rasp­ber­ries (and other berries of a sim­i­lar struc­ture) flavour and colour al­co­hol quickly. It’s ready in two weeks. You can add more sugar if you want, once you’ve drained the rasp­ber­ries off and tasted the gin.

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