Raspberry Gin

Photo © Rob Jones

Earlier in the year I was gripped by a frenzy to flavour gin. It didn’t go well.

I think I was mainly influenced by the incessant mind-control that is The Archers, following the story of how Toby Fairbrother was endlessly experimenting with flavour combos.

I had some fantasy flavours in mind. But, as usual, rushed in without enough research.

Nettle - This was vile.

Mint - Just didn’t quite work for me.

Ginger - was OK, only there was a nagging feeling I had poured myself a glass of cleaning fluid.

HOWEVER

There were two that worked, and I know they worked because I keep on having to make new batches to match supply.

Raspberry and Damson (though not together).

We had a bumper batch of Raspberries from the garden last year but, the discounted section of the supermarket is always a haven for sad looking, on the turn raspberries.

All you need to do is …

Buy some cheap gin. In a screw top or clip top jar, mix with about 500g of raspberries. 250g of sugar - although this is totally up to you. I like my ‘mother’s ruin’ on the sweet side. Some fancy recipes add a few cloves and a dab of almond essence but you don’t need them: ‘Cocktail’ shake them together and then leave it on the side. Give it a shake every day as you pass. After two weeks, decant it, filtering out the residue, and pop it into bottles.

Don’t waste the residue. It’s steeped in gin. Tastes fab as a topping for ice cream!

Same goes for the Damson. It turns out tasting almost like sherry or Dubonnet (remember that!).

I am keeping an eye on the Damson tree for the right time to gather the next batch.

RJ