How to Make Raspberry Gin (Easy Homemade Fruity Gin Recipe!)

Infused liqueurs are simply delicious and so easily made at home. You just need a handful of ingredients and a little bit of patience. Ok, if you’ve got the attention span of a fruit fly, then that’s a whole lot of patience!

I love making homemade infusions, and in my medium-sized kitchen, with the sourdough, the kefir, the kimchi, the sauerkraut, the vinegars, and all sorts of pickles on the go, I sometimes quite often run out of space and have to practise restraint. Which is a real bummer in the summer with all the delicious, but more importantly, cheap fruit on the go!

On this site, you’ll find a few infused liqueur recipes, including Rhubarb Gin, above. In the Rhubarb gin post, I give you 2 recipes, one that takes 4 weeks to proof, and the other, with roasted rhubarb, takes only 5 days before it’s ready to drink. Here, I’m afraid, in the words of Axl Rose,

All we need is a little patience

Plus a few ingredients!

Raspberry Gin Recipe

I don’t have much advice on how to make raspberry gin at home, as it’s a pretty straightforward process, just like our rhubarb gin. Unlike the limoncello, where how much you add of the fruit and sugar, depends on the alcohol content of your vodka/grain alcohol.

To make raspberry gin, all we do is:

1. Soak the raspberries in gin
2. Add sugar and flavouring (see below)
3. WAIT (im)patiently
4. Strain

Let’s take a look at  the Raspberry Gin Ingredients

Gin for Raspberry Gin

Get the best gin you can afford to make your raspberry gin. That goes for all your homemade infused liqueurs. Cheap gin will give you cheap tasting rhubarb gin. That doesn’t mean that you have to pay top dollar, do a little research to see what’s good in your price range. Like wine you plan to cook with, get something that you will enjoy drinking on its own and doesn’t taste like rubbish. I’m happy to use a good quality London Dry Gin.

Raspberries for Raspberry Gin

Fresh or frozen raspberries are fine. Just make sure that your fresh raspberries are indeed fresh. Shop bought raspberries and strawberries don’t seem to have a long life at all. So there’s something to be said about using frozen, I always have a couple of bags in the freezer, for all sorts of reasons.

Frozen fruit are great in cocktails:

• they act as ice cubes
• and they also add flavour and colour

Sugar for Raspberry Gin Recipe

To me, white sugar is the best for infused liqueurs, unless you are going for toffee and caramel flavours, which are great in spiced liqueurs. I love my drinks on the sweet side, and use 400g (14 oz) of sugar in most infusions. If you aren’t keen on sweet, start with 300g (about 10.5 oz). Then taste as you go along, you can add more sugar right up to the end. Just stir to dissolve, and strain when the time comes.

Additional flavourings in our Raspberry Gin

In the rhubarb gin, I went with just rhubarb and optional ginger. Since I’ve always wanted to add vanilla to fruit, a combination I’ve shied away from, for one reason or another, I decided to go for it here.

You can just about smell and taste the vanilla. It’s in the background and lends a subtle creaminess to the final flavour. I have another drink proofing at the moment, in which I’m using vanilla again. In that drink, the vanilla is more pronounced. Raspberries do have a little more character that doesn’t mellow out altogether when steeped.

The other drink will be ready soon, and I share it then! Not gin!

So besides the raspberry and sugar, we’ve also got:

• a vanilla pod
• half a lemon, in slices

That’s it, let’s get gin-ing!

Sterilising Jars and Bottles for our Raspberry Gin

1. Turn the oven on to a cool 130˚C/250˚F/Gas Mark ½.
2. Wash the jars, bottles and lids in hot soapy water.
3. Place the jars, bottles and lids upside down in the oven and leave them to dry, with the door closed for 15 minutes.
4. Turn the oven off and leave the jars, bottles and lids in there, bringing them out only when you are ready to fill. Be careful, as they’ll be hot.

Images by LinsFoodies

If you like the recipe, don’t forget to leave me a comment and that all important, 5-star rating! Thank you!

And if you make the recipe, share it on any platform and tag me @azlinbloor, and hashtag it #linsfood

Lin xx

Share this with someone who'll love it!