Country Living (UK) - - Food & Drink -

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.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.