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.