Thursday, 10 August 2017

Raspberry and Mint Gin recipe



Ok, so here's another winner that I made a few weeks ago. It's a lovely refreshing drink and my sister loved it!  She's my official tester (taster) not a bad job on a Friday night, your sister arrives with another gin to sample! I've tried a little and loved it but have left mine to mature for another week. Truth is I'm still drinking my rhubarb gin and like to save it for sunny evenings and the weather isn't sunny right now.


Here is the recipe in case you want to try it .......

You will need...

500g Raspberries
Caster sugar
Fresh Mint
Gin

Glass Jar or bottle big enough to hold the ingredients, that seals well enough that you give it a good shake without wasting the contents! I personally love the Kilner jars and you can get them in most supermarkets, TK Maxx etc.


Add the caster sugar to the raspberries – I used about 100g (you can leave out if you prefer a less sweet drink, or alternatively add sugar syrup to taste once the spirit has matured)
Throw in a couple of handfuls of fresh mint - I've used spearmint thats growing in my new handy herb garden near the back door (the container I picked up at the Hampton Court Flower Show in July when we had sunshine!)

Top up with the Gin (I used Gordon's London Gin). I don’t sterilize my jars, I just go for dishwasher clean (I do this for my jam jars too)

Give the jar a good shake and store in a cool dark place. Then give the jar a shake each day for the first week. Leave to mature for at least 2 weeks, you will notice that the colour leeches out of the fruit into the spirit as time goes on.The original recipe I found here suggests a whole month, why wait, 2-3 weeks is long enough I think and the fruit is still nice to put in the bottle to give as a gift or to serve over ice.


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