Raspberry gin recipe
Comments(150)This recipe can be used for blackberry gin and vodka
Our autumn fruiting raspberries are late, but they’re finally here. Just a few of them. Succulent and tempting and the promise of more to follow. If you grow autumn fruiting raspberries you might like to have a go at making this delicious raspberry gin. The liqueur is delicate yet has a fresh raspberry bite that makes a change from the raunchiness of sloe gin. (This is a fresh review. I nipped out to the barn this evening to try some of our July 2006 vintage and it was superb. Fragrant and tasty). At it’s best, raspberry gin totally overshadows sloe gin. We had a tasting of a wide selection of our fruit gin at a dinner party, a few months ago. The clear winner was the raspberry gin.
You can make raspberry vodka using the same method detailed below for gin with similar ingredients, just a little more sugar. We’ve tried both and think that the gin wins hands down. Both are quite drinkable in three months so would be ready for Christmas. I love a dash of this in a fresh fruit salad. We had to buy the raspberries for our gin this summer but the end result will be well worth the outlay. In July we feasted off our early raspberries. We guzzled large bowls of them, sprinkled with castor sugar and had heated discussions as to how to use the rest of the fruit. Unfortunately, I had not secured the netting tightly enough and when I went out with my trug a couple of days later the canes were bare. Raspberries are my favourite fruit and raspberry gin is the biz. It always puts people in the best of moods. People have said the most complimentary things about us after a glass or three of our raspberry gin.
Recipe for raspberry gin:
Ingredients:
- 300g of raspberries
- 330g of white granulated sugar
- 1.5 litres (or more) of medium quality gin
- Steriiised 2 litre Le Parfait jar or 2 or 3 (70 cl) washed and sterilised gin bottles
Method:
- Wash raspberries and discard any bruised fruit. Place rasberries in either a large 2 litre Kilner/Le Parfait jar or divide the raspberries between 2 or 3 (70 cl) saved gin bottles.
- Using a funnel, add the sugar (divide the amounts if using several bottles) and top up with gin to the rim.
- Shake every day until the sugar is dissolved and then store in a cool, dark place until you can resist it no longer (leave for at least three months, we usually let it mature for a year).
- If you are making blackberry gin remove the fruit after 3 months (pour through muslin) to stop the woody taste developing and mature for at least a year.
Tips and tricks:
- If you are using the original gin bottles and you find that you don’t have quite enough gin to fill each one to the neck, don’t worry. We often do the final fill up the next day when we have got more gin.
- Make notes on a label of your fruit/gin/sugar ratio and stick it onto the bottle(s) so that you have a record, if you make a particularly good batch. The best labels are made from decorator’s masking tape as these can be peeled off and passed from bottle to bottle. We also note our responses at the grog matures. Yucky after sixth months can be to die for in a year (you will probably not remember without notes). Notes seem boring when you are making the grog. But they are so worthwhile when you start again the next year. It won’t be long before you will get a feel of what works well for your taste (and the notes will come into their own).
- Make more than you need the first year. So you can compare different vintages. This liqueur does improve over time.
- Some people drain the grog through muslin after a couple of months, to clarify the liqueur and bottle. We don’t bother as one old soak tipped that, once the gin is drunk, you can pour medium sherry on the fruit and start all over again! The latter is devilish and drinkable within three months.
- Keep your fruit gin away from the light as this will maintain the colour. Unless the bottle is dark green or brown. If you are stuck with clear bottles, wrap them in brown paper to keep out the light.
- Every couple of months take a tiny sip. At this time a add sugar if it tastes too sharp.
- If you want to make your own labels check out the post for 26 October 2006 to see how we make our labels.
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Thank you for your comments. And a bit of silly bath time fun with the Frothing Sea Monster trick!
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i’m trying blackberry vodka this year. no recipe, just 3/4 filled a 4pt wide necked stoneware jar with blackberries and filled with a bottle of vodka and about 4ozs of white sugar. it remains to be sampled…
Thanks for your post Steve. We’re very envious of your large stoneware jar, we havn’t got anything as good at Cottage Smallholder. Looking forward to hearing your verdict when you sample the blackberry vodka. It sounds delicious!
I have started to make raspberry gin ,Iam using a demi john but it is only half full is this ok or do I need to use a smaller jar and fill to the top.
Hi Roland,
In wine making you need to leave just a small space between the wine and the stopper at the top of the demi john. I would imagine that it would be the same for fruit gin. We use the gin bottles and keep a few spares in the barn. The glass in wine bottles tends to be thicker and these would be fine too, especially the ones with the screw top lids.
Can you use plums instead of raspberry
Yes, Roland, you can use plums. If they are sweet plums cut down on the sugar if the are sour plums use the same amount of sugar as in the recipe above.
I’d love to hear how it works out.
Hi
Just been making sloe gin for the first time, yes an amateur, and spotted this recipe for Raspberry Gin/Vodka. I want to know if okay to use frozen raspberries ( picked loads in the summer) I know its okay for sloes and assume the same for other fruit.
Thanks.
Hi Pat,
Yes it is fine to use frozen raspberries. Put the juice in as well. I’d love to hear how you get on, when the time comes.
hi,
if i was to use frozen raspberries, do i need to defrost them first?
Hi Sam,
I don’t think that it would make any difference at all, frozen or unfrozen.
thanks for that, i’ll give it a go and let you know. we’ve just been out to the back garden to brave the vicious blackthorns and have managed about 2kgs of sloes! some of them are very shrivelled, will they be ok? this is only our second year, so we are still experimenting AND not really knowing what we are doing!
Hi Sam,
This is interesting. When I was picking sloes a couple of weeks ago (no frost) there were quite a few shrivelled ones. I reckon that these ripened early and had gone over, so I didn’t touch them.
The first frost wouldn’t shrivel the sloes, just soften them.
Personally, I’d reject the shrivelled ones. Or you could make a grog just with the shrivelled ones and see what happens. I wouldn’t mix fat with shrivelled as it would be a shame if the shrivelled ones fouled the liqueur.
Every year is experimental for me. That’s what it’s all about!
advice on the prep for raspberry vodka please?
thank you.
d
Hi David,
Wash and dry raspberries and then proceed.
hi,
I am considering making raspberry gin in a smaller quantity, can i simply third the quantities in the suggester recipe? Also, how should i adjust the recipe for supermarket bought raspberrys?
thanks
Doug
Hi Doug
Of course you can adjust the quantities to make less raspbery gin.
Supermarket raspberries work well. I statrted off by using these before our raspberry patch got established. In fact this recipe was developed using them. Home grown raspberries give the gin more depth of flavour.
thanks a lot, I’ll give it a go and hopefully message back with positive results!
doug
hi fi
it’s been a while since i’ve left a comment, although more often than not, i check out what you’ve been up to. your writing conjures up such beautiful images that it’s hard not to keep coming back for more!
anyway, i was wondering how long i need to keep the raspberries in for . the two batches of blackberry whiskey and blackberry gin are much savoured, and i really don’t want to ruin the raspberry gin. they have been in since october, i have adjusted the sugar and it’s tasting PDG!!!
Hi Sam
Don’t leave the raspberries in longer than 6 months as after this they will start to spoil the grog.
Our raspberry gin, made with our own raspberries in June, is now just a happy memory. We’ll have to make more than a litre this summer!
thanks fi.
any suggestions as to what to do with the raspberries afterwards? i did have a try of one the last time we checked the sugar level. it nearly blew my head off!! it seems a shame to disgard the fruit after it has done such a fine job!
Hi sam,
Try using the leftover raspberries to make a raspberry fool desert or swirl in with some half melted vanilla ice cream and put back in freezer to set for a very adults only dessert!
Hi Erin
Thank you so much for this tip! Much appreciated.
wow! that sounds great! i’ll definitely give that a go, thank you.
Hi Sam
Hope that you have now got a sizeable patch filled with canes!
Yum, I know how I’m going to use the local blackberries I purchased at the local farmer’s market now! Thanks!
Hi Sally
If you use blackberries, only steep them for three months max. See this post http://www.cottagesmallholder.com/?p=422
hi I am wondering if I can make strawberry gin…any advice on quantities thank-you Liz
Hi Liz
I’m hoping to post on this tonight!
Hi
I picked 8lb of blackberrys last night and was wondering what to do with them since I am now banned from making anymore jam. I have 13lb of jam. I make sloe gin and now intend to make blackberry gin and raspberry gin. Thanks for the recipes
Hi Julie
Blackberry vodka is superb too. If you are willing to wait three years, blackberry wine is wonderful.
I made some raspberry gin in June last year (2007), and it’s very good. But I left the fruit in-didn’t know I should have strained it. When should this be done, and should I strain what’s left of the gin or leave it as there’s not really much left?
I’m three days into making some of your raspberry gin (Although I obviously read a few posting and when I did it, added some Vanilla Essence which was propbably a mistake).
I’ll let you know how I get on.
I got into all this making Sloe Gin, but I know find that’s my least favourite of the homemade tipples… anyone else finding that?
Cranberry Vodka and Bramble Brandy have form e completely eclipsed it (could be my Sloe Gin recipe needs a revamp, all tips welcome!)
Cheers Maurice
Hi Carolyn
Strain it. Even now, the fruit will be affecting it badly. Give the grog a chance!
Hi Flynn
Vanilla essence – hopefully the pungent raspberries will cover that with their own aroma. I’d love to hear how it turns out.
Sloe gin can be a bit of a Dodo. But 3 month old sloe vodka has me turning cartwheels. Try it and hide all that you make.
Must try cranberry vodka. How do you make bramble whisky?
My sloe gin needs a revamp too. Poured in far too much almond oil, am still dredging.
Hi Flynn,
I too would like to know how to do bramble brandy. We have last years sloe gin still and have just made some raspberry vodka using the recipes on these very pages…
By-the-by, does anyone have a good recipe for raspberry vinegar, the sort of stuff you got given when you had a sore throat?
Found the recipe for raspberry gin,really fancy having a go at that(never made any before, so any comments welcome) can I use a demi john to make it in and if so do I have to fill it,(hic) or can I leave a gap at the top,ie halve full,
Thanks in adavnce
Hi Tony
It’s best to fill a demi john to the lip at the top. Like wine, extra air gaps could ruin it. Why not use a big Le Parfait jar?
Hi fn
Thank you very much for the information I will use the Le Parfait/kilner jars as recommended.
Roll on 3 months!
Hi Oli
Sorry I missed your comment.
I will ask Gilbert if he has a recipe. I’d imagine that the recipe would be similar to balckberry whisky with slightly less sugar.
Raspberry vinegar is easy. Fill a bottle half full of rsapberries and top up with white wine vinegar and a tsp of sugar. Leave for 3-6 months max, Strain through muslin and rebottle.
Hi i have picked some fresh blackberys tonight and was wondering what to do with them i have rasberry vodca on the go,which spirit and what quantity should i use.
Hello K Jarrett
You can use whisky, gin or vodka. I personally prefer the latter but remove the blackberries after three months as they can impart a woody, nasty taste to the liquor after then.
Hi, we have a juicer. would adding blackberry juice(or any fruit juice) to gin/vodka work as well as whole fruit?
Once you remove the fruit – be it sloes/berrys – add it to sherry – sweet is best and leave for a few month and you get berry gin/vodka sherry – yummy!!!
Have very large bottle of eau de vie bought in France and am wondering if any of the sloe/damson/berry recipes could be used/converted to use this as the alcohol base? Presumably the sugar content would have to be increased? Stumbled across you site and have really enjoyed making a new batch of damson gin and using the fruit from the old lot for sherry.
This sounds lovely, I shall try it with blackberries this year as I found a ton today. I’d gone to get sloes but was beaten to it and every single tree was bare
however all around were masses of lovely blacberries comepletely untouched. I’ve done blackberry/raspberry jam, blackberry chutney and will now try the gin. Only problem will be to keep away from it for that long!
I made two large bottles using this wonderful raspberry recipe last year. Amazing!!
Regarding the fruit, once most of the liquid has been poured off, leave enough to cover the fruit and keep to pour over ice-cream or custard or vanilla puddings or pretty much anything really.
Tastes good!!
Fiona – Your original posting of the Damson Gin recipe in 2006 mentioned that you would be experimenting with adding almond essence (as per Sloe Gin). Did you try this, and if so, what was your view on the result? Many thanks.
Howard
tHE BEST WAY TO MAKE TIME GO SLOWLY IS TO MAKE sLOE gin or any fruit gin, it seems ages to wait for it to mature.Do I put cinnnamon sticks in my sloe gin or almond essence
Hello David
I’m not sure about this. If I was you I’d experiment with juice and whole fruit (in separate bottles). Love to hear the results if you try this.
Hi Maggie
We sometimes do this – lethal…
Hi Vicky
Eau de Vie would work but it seems a shame to use it as it’s delicious on its own.
Hi Lise
Don’t forget to take the blackberries out after three months or the gin will taste woody.
Hello Ilona
Great tip – pouring over ice cream. Yummy.
Hi Howard
We added two drops and it was great.
Hi Raymond
You are so right regarding time!
You can put cinnamon sticks or a couple of drops of almond essence (no more than this though – I put too much in one year and had to throw away the lot).
I love all the different comments, my enjoyment comes not only in the drinking but in te finding all the secret places for various berries,I know where there are Badgers and Newts and wild orchid, I keepthese as close a secret as I do my Sloe and Blackberry places,great fun isnt it, and in the winter savouring my produce I delve into my memories
Hi Raymond
I agree wholeheartedly with you. Memories make the grog come alive!
i have mild OCD so now have Cherry Brandy, Blackberry Vodka Sloe Gin Rasberry Gin Summer Fruits Gin and Blackcurrant Gin X 2 LITRES each
party anybody
Hi Raymond
I know exactly where you are coming from. Making liqueurs is very addictive. Hic.
Does anyone have a recipe for Cherry Brandy?
I would like a recipe for apple brandy if anyone has any ideas? Hope you’re still on the mend Fiona – you won’t want to go back to aork after all this time at home doing all theses lovely things!
Oops that should be work!
Hi Kate
I’m sorry but I haven’t tried making cherry brandy.
Hi KarenO
No idea about apple brandy too. Perhaps someone out there can help.
Still not back to work. It’s great to have the time to develop new recipes and play in the kitchen.
Cherry Brandy. 1lb Cherries or 1and four ounces bottle brandy 8oz sugar Black Cherries are best, Prick berries with fork twice put in bottle add sugar and brandy treat as for sloe gin but remove Cherries after 10 weeks, You can then eat the cherries as an excuse for “sorry i dont drink”
could you make orange or peach gin? If so, could you write the recipe please?
How long do you keep the rasberries in the gin for.And when you put sherry in the fruit after making soe gin etc does it really work.
Is it possible to make pineapple gin with fresh pineapples
Hi Raymond
Thanks for the cherry brandy recipe! Yes sloe sherry does work – it’s pretty lethal stuff though so beware.
I havent tried making pinapple. It should work, why not give it a go.
Hi Annette
You can make orange gin. Just slice the oranges and add a little sugar and top up with gin.
I don’t have a recipe for peach gin. Sorry.
i will try the pineaple I wonder if you can make apricot brandy useing dried apricots
I will have a go at the sherry, does anybody know if dried apricots will work in apricot brandy
Well the sloes are really great this year and i now have 5x2litre jars of gin to help celebrate my coming retirement in 2010,I wonder if anybody has tried mixers with sloe gin or sloe on the rocks or anyother cocktails , I am interested. Also marinating game or any other recipesuseing sloe gin. Me I would use it for Baptising infants HEHEHE
I often put a slosh of sloe gin into any beef dish/casserole ….just adds a certain “je ne sais quoi”…!!
Re alternative uses for sloe / damson gin etc:
a splash(or more) works wonders in a fresh fruit salad. I also use it in place of sweet chinese wine in cooking. Used with bitter lemon it makes a longer drink called a ‘Long Pedlar’ (not sure about the spelling of pedler).
I usually use a recipe 1:1:1 by volume but do not leave the fruit in for more than 6-8 weeks, ideally I use Gordons export strength gin.
The hardest part is keeping it long enough to mature, at eight years it is fantastic!
Hi Raymond
We have friends who drink sloe gin and tonic and also serve sloe gin on the rocks.
Interesting idea marinating game in it!
Hi ilona
Great idea I’m going to make a game casserole today so I’ll give this a go.
I have never seen as many sloes as there are this year, East Anglia is a haven for free food if you know where to look especially fruit,Can you use brambles for making any drink or rose hips for rose hip gin.And thanks for the tips re fresh fruit salad and sloe gin will ttry it soon.My cherry brandy is bottled and waitin for Christmas i was going to give some away for gifts, my resolve has weakened
I love this web site unfortunately when i tried to join the general website I was sent a complicated password with symbols etc and dont know how they go, just one simple word would do HELP
Just watching a cooking programme on a lazy Saturday Morning and there was a mention of Bramble Whiskey – so got sraight onto the old internet to hunt a receipe and (thankfully) found your wonderful conversations! Thank you for making me giggle and itching to have a go!
i found bottling blackberry vodka best after six weeks, then leaving to mature in the bottles as long as possible, and wonder if this could be the same for rasberry gin, my cherry brandy is wonderfull, but I am leaving it to mature in the bottles for at least another year “well some of it”not all.
COMING UP TO NOVEMBER, towards the end of November is a very dangerous time, it goes some thing like this. “I think I will taste the sloe gin, open jar take tea spoon, and sip, try another jar take soup spoon and slurp, open third jar take small ladle and glass, and….well I have eight jars on the go….amen
I love this thread- you are all every bit as mad and obsessed as me… Have made six bottles of sloe gin. Was planning to give it away for X-mas, but it tastes so good……..
Hx
Give away, my dear Sloe Gin has strings attached, one gives away with the intention of recieving better in return, Sloe GIN IS USED BY MI5 MI6, AND THE secret services across the the world, it is after all the universal tongue looosener
we make blackberry vodka and brandy then once made, use the blackberries to make the BEST blackberry and apple crumble/pie – it really is to die for!
Found some raspberries on sale in the supermarket – and thought I’d give raspberry bacardi a go – so came across your brilliant discussion. Now you have started me off. Have raspbery barcardi; and vodka on the go along with Nigella’s Winter spiced vodka. Need to go buy some gin to make the raspberry gin. and SOOOO need to try the bramble whisky
Has anybody tried Strawberry Gin/Vodka. If so, can you let me have the quantities for this. I have made my first damson gin this year and it was delicious.
Hello Miriam
There’s a strawberry gin recipe here on this site
http://www.cottagesmallholder.com/irenes-strawberry-liqueur-recipe-750
Hi all,
what strength (proof) vodka would you use in making the fruit vodkas? I’m told it makes a difference as the fruit’s juices dilute the vodka. As I’m a novice I’d really appreciate some advice. And (not living in UK), what are Le Parfait jars? Has anyone got a picture? I have Moccona coffee jars, with the plastic inside the lids, will they do? Or would preserving jars do with the screw top bands?
Re uses for sloe gin. We’ve made great champagne cocktails with sloe gin and cava – a fantastic sloe starter for new year parties! Just started some raspberry vodka with the BBQ season in mind, here’s hoping we get some sunshine…
Re Lya’s question – Any jars will do. I am sure your coffee jars will be fine, as will your preserving jars. Try to almost fill the jars as aiyou don’t really want any air in the top. I buy the basic gin from the local supermarket. Most is 35-40% proof and this will be fine. I made some damson gin last year which was great – unfortunately there is now none left!!! I have just finished a batch of raspberry gin which was delicious, and have a batch of blackberry vodka and fruits of the forest gin(all three using frozen fruit). From my quick sampling of these last 2 I think that gin makes the better tasting drink, so will continue to use gin in future, rather than vodka. Good luck with you gin making.
By the way – use the fruit pulp that remains after straining, in apple crumbles or on ice cream etc. This is delichioush!!
I love this recipe – first thing I did on my 18th birthday was make raspberry gin!I have a few questions though.
Firstly, how long do you recommend leaving in the fruit for?
And secondly, do you continue to shake the bottle after the sugar has dissolved?
Thanks,
T
In am sure that everyone has their own favourite way of making fruit gins. However, I have successfully made raspberry gin, and I only shook the bottle until the sugar dissolved (twice a day for about a week or so). I then left it for 3 months untouched in a dark cupboard, after which I strained it through a muslin cloth and bottled it. Put the muslin in a colandar and when the gin seems to have drained through put a plate on top of the colandar with a couple of baked bean tins on it to press the last of the gin and juice out). I think the gin improves with keeping – if you can leave it long enough – but it was so delicious I am afraid it didn’t last long. Shall have to make a double lot next year!!!
Thanks Miriam!
last August i made blackberry whisky which i bottled at the beginning of May. It tasted not horrible but maybe i can call it ‘woody’. Is there anything i can do to recover this – maybe add some more whisky?
I have a similar problem with damson vodka made in August but bottled in early May . It just doesn’t taste ‘Wow’ again any suggestions on how to improve.
I suspect that in both cases i left the fruit for too log before bottling.
Hi, Brendan
I’m afraid that I can’t come up with any good suggestions on how to improve what you have made already, but I have read somewhere on this site previously that you should only leave the fruit (especially Blackberries) in the spirit for 3 months or it will taste woody. Perhaps you could have another go next year and not leave it so long to strain it. Miriam
Hi,
I’ve had some raspberry gin working away for 3 months waiting for my birthday in a couple of weeks
but I was just wondering on recommendations for drinking?
Can you have with tonic? or cocktails? or straight?
any suggestions greatly received!
Rebecca
Hi, Rebecca
Raspberry Gin is delicious drunk on it’s own, but quite a strong taste as you are actually drinking neat gin! However, I have tried it with tonic and ice (just like Gin & Tonic) and it is really good, especially as a longer drink in the summer. I am afraid I have not tried it in any cocktails, but as it has a distinctive flavour I would think it would do well as a basis for any cocktais where you would normally use gin. I have also made fruits of the forest and blackberry gin (both using frozen fruit)and now have some quite delicious drinks in my cabinet!!!
Hi, this is my first post and I can’t wait to get started. I am just about to go and pick the fruit to make my raspberry gin and a cherry brandy. Does anyone know if this still works if i just use a lemonade bottle instead? Additionaly, I have come across loads of extra ingrediants such as coriander seeds, cloves, nutmeg and cinnomen sticks. Is there anything that spells disaster or is it really jus a case of trial and error.
Thank You
Dave
Hello Dave
Raspberry gin – without extras is to die for. I’m not sure about cherry brandy as I’ve never made this.
Personally I would always start out with the virgin mix and then a bit further along the line experiment.
A few years ago I ruined a five litre batch of sloe gin adding almond essence preserved in oil. It tasted like moonlight disel and still does.
Hi, Dave
I wouldn’t waste my precious raspberried or gin by adding any other ingredients but sugar. You may spoil the lot and the raspberry gin is supurb without additives. Not tried the cherry brandy, so can’t comment. Re the lemonade bottles – I don’t see a problem if they are glass, wouldn’t use plastic though. Only snag is posting all those little raspberries through the small neck of the lemonade bottles!!! Jars really would be better. Good luck.
Miriam
I’ve heard somewhere about an old tradition of picking each fruit as it comes into season and layering the fruits in a container, topping it up each time with a spirit (I have bought gin) and then drinking and eating the results at Christmas… has anyone else heard of this idea? And any tips from anyone? I am a complete novice so don’t even know how much sugar I should be putting in, any help would be greatly appreciated!
)
You used to be able to buy an earthenware pot called a ‘Rumtopf’ which was a german product. The idea with this, as you suggest, was that you filled it with fruit as it comes into season and top it up with Rum. I have never used one myself, but think it sounds very good. The only thing I would suggest not putting in is blackberries, as they should only be soaked in spirit for 3 months otherwise they go woody (see other posts on this site. I don’t see why you can’t use any spirit you wish for this instead of the rum. Good luck if you give it a try. Miriam
Thanks Miriam! I’ll get it going this weekend
just picked 1lb and 13 oz of redcurrents for the first time as at home, bushes were netted and also made sure watwered well, hence the best result, so the question is can I make a redcurrent gin vodka or any other liquer(brandy) and put other fruits(rasberrys are slow, and strawberry’s looking good) in a pot to make a drink for christmas
Hi, great site. Started raspberry gin off yesterday as have too much jam and too many raspberries. Same with blackcurrants, but how long should I leave the blackcurrant gin before bottling and does it need extra sugar compared to raspberries and damsons? I have two old large sweet jars which are perfect for this but I want to start damson off in September so will the blackcurrant be ready by then?
Hi, Sarah
I have not made blackcurrant gin, but have tried a few others, like Blackberry, Raspberry and Fruits of the Forest (all from frozen fruit. They have all been delicious. I have always added about 12oz of sugar to 24ozs fruit which seems sweet enough, and left it to stand for 3 months once the sugar has dissolved. This seems to be long enough, especially with the Blackberry as I am told it tastes ‘woody’ if left longer. Good luck with your gins and enjoy them.
Miriam
Thanks Miriam. Hoping for ribena with a kick come Christmas
How would i make rasp whiskey?
Hi, I have just started off my first ever batch of rasperry gin about a month ago and I was a bit worried to see the comment on this forum to the effect that I should not be making it in a plastic bottle. I am using a big 1 1/2 litre water bottle. Is this really a problem, should I transfer it into glass bottles? I don’t have any bottling jars and I wasn’t planning to buy any special equipment.
Hi Alison
It’s thought that the plastic will eventually leech into the gin. I always make my drinks in glass bottles, just in case.
Hi, Alison
Any glass bottles will do, you don’t need to buy any special equipment. I use empty coffee or sweetener jars with screw lids, and then decant the finished gins into old screw cap wine bottles. But I wouldn’t use plastic bottles as this could flavour the gins.
Miriam
Was inspired to start fruit gins/vodkas after sampling sloe gin from friend’s son/daughter-in-law. Now got on the go summer fruits gin & vodka,blueberry gin & vodka, cherry vodka & brandy, plum gin, gooseberry vodka & for really impatient people have used the ‘fruit’ of the werthers butterscotch – 2 x 135g. bags for £1.50 (with clubcard points) – dissolves in 2 days & ready to drink straight away!! while waiting for others to mature. Used coffee filter for blueberries but summer fruits seemed to clarify enough through medium sieve. For all fruit infusions used 6 tablespoonsful of sugar (75g.) but seems right amount for me.
just started making fruit vodkas have been told to use demi-johns and put airlocks is this correct.
Hi Jeannette
Put your fruit, sugar and vodka or gin into screw top jars – thats all you need. Any clean jars will do – I use old sweetener or coffee jars. No need for demi-johns or air locks as you are not making wine.
Miriam
4 September 2010
Just bottled my damsons for damson gin ready for christmas. Apart from the drink, always appreciated, when I decant the damsons, I put them in the freezer and because of the gin content they dont freeze. So come christmas/boxing day, out they come and served with creme fraiche or ice cream. Absolutley delicious!
Heather
Hi,
Absolutely love this site – so many handy hints and tips!!
Found a recipe for Cherry Brandy in an old book.
1.5 lbs Cherries (washed & destoned)
5 oz Brown (coffee) sugar
12 Almonds (optional)
6in Cinnamon Stick
1pt Brandy
instructions pretty much the same for Sloe Gin – ready after 3 months.
Hi, we have followed your recipe here for raspberry gin, making close measurements rather than exact ones. We are at 2 months now, and have just had a taste. We have tried a raspberry gin that a friend had made before, and our one doesn’t taste nearly as much of raspberries! Only a hint of raspberry flavour in it. Is this to be expected, will we not taste the flavour until a month or so from now? Or should we have used more raspberries?
Cheers for the recipe though, we have had fun making this, as well as a couple of other random experiments:
- a half full bottle of Pimms strawberries brandy, and then apples and more brandy added later. We haven’t tasted it yet, but it smells amazing
- as mentioned here, the rumtopf idea, but we didn’t add any spirits, just fruit and sugar and let the fruit ferment. Peaches, plums, apples, one banana, and some grapes. It definitely fermented and actually looked quite gassy. We haven’t tasted this yet either! There’s a lot of yeast growing in there so I think it needs to be strained.
But yeah good fun, this is our first year making this kind of stuff.
Cheers,
Rich H
Although i realise i can use smaller containers, i have many sloes and a demi john. Must i buy an air lock for this or would some clingfilm/tin foil plus elastic bands or string suffice? Thanks
)
Hi, Rich
You won’t need an airlock as you are not fermenting the gin/vodka, basically you are just flavouring it. Several layers of cling film and elastic bands should be fine. I would use a polybag as your last layer and then tightly secure with elastic bands around the neck of the demijohn, as you don’t want any of your precious gin/vodka to evaporate.
Good Luck.
Hi Rich H
A word of warning. I don’t like the sound of your rumtopf!!! It sounds as if your fruit has just gone rotten. Think you should have added some spirit i.e. Brandy or Rum, to it. All that is happening is that the fruit is fermenting in its own juices and you will need to kill off the yeast at the end of the procedure with finings like you do when you make wine to make this drinkable. You might be able to save it if you add rum or brandy to it now, but I would certainly strain it well before you attempt to drink it – it might blow your head off or worse!!!
Miriam
Hi Miriam,
We actually attempted to ferment it naturally rather than make a rumtopf. I was given the ‘recipe’ by a friend. We added a lot of sugar as each fruit went in, so I think the only thing which should have grown is the yeast. As I say we haven’t tasted it, but yes we definitely need to strain it before drinking! In the recipe we have, it should be topped with rum at the end. Its not exactly a rumtopf but its along the same lines. Just an experiment
The “ready made Pimms” tastes quite nice!
As for the raspberry gin (back to the topic) we have strained out the old, and now added some fresh raspberries, so hopefully it will take on more flavour.
Hi, Richard H
Hope all goes well with the all the experiments you have done with your fruit. Sounds good.
Miriam
Dear Fiona, thank you for the raspberry gin recipe – I just tasted a batch I made in early August to check the sugar level and it already tastes amazing. I could really taste the raspberries (organic, home grown). Far superior to the blackcurrant vodka, damson & orange gin, and damson gin I started at the same time. This is my second year of dabbling and I can see I’ll have to make more of the raspberry gin next year.
Hi Helen
Thanks for dropping by. Just taking a break from making Autumn raspberry vodka – even better than the Summer raspberries – well worth investing in a few canes if you have the room
Hi,
I’m gonna try your raspberry gin recipe, but have you ever tried mulberry gin? It’s quite hard to find mulberries, but it’s totally worth it! We haven’t even managed to save ours for a year to see how it matures.
Caitlin
Hi,
Some of the raspberry gin i made was cloudy after i made it but cleared apart from a cloudy substance resting at the bottom. This same substance has developed in a previously clear bottle bottle of raspberry gin i made earlier. Do you know what this substance is and if my gin will still be ok to drink?
You probably didn’t strain your gin fully. You should use a jelly bag and not try and press any of the strained fruit through to get a bit more juice out if it. You should also store your gin in darkened bottles (green or brown)as storing in clear bottles can damage the colour of your fruit gins. Having said all this, you often get a small amount of sediment in the bottom of a wine bottle if it is lest standing for some time, and I would just not drink the final one inch of gin. I don’t think it will do you any harm if you do, but it won’t look very nice in the glass. The fruit has been stored in gin, after all, which will have preserved it anyway. You could try straining it again, but I don’t think it will hurt you, it just doesn’t look very nice. Miriam
Last year I made quince gin using ornamental quinces from my japonica, which are normally inedible. It was brilliant, but needed lots of sugar. About a third sugar, a third fruit and top up with gin, as for a sweet sloe gin recipe.
Hi there,
I’m from Nz, and its the middle of a freezing, wet winter here, and I really want to make some of the above drinks so when summer rolls around we have something tasty to drink.
Being that its winter, there arent any fresh berries available (unless we buy imported, and go brok in the process), and I was wondering if it is ok to use frozen fruits?
I know it wont taste as good as fresh fruit, but we dont really have any options!
Hi Maressa
Lots of people in the UK freeze fruit to make jam later – it works fine!
Maressa
I have used frozen fruit in several recipies and find it just as good as fresh fruit. Just use the same quantities as you would for fresh fruit.
Hi Maressa
I’m also in NZ and have made the rasbperry gin as well as damson gin this autumn. Lovely flavours! Very drinkable! I’m sure that frozen fruits would work just as well. I’m going to try cranberry vodka this summer, as soon as I can get my hands on some cranberries. Yum!
Some thoughts on raspberry, damson, sloe gins and cassis:
My demi johns were about two thirds full as I can’t lift them if they are full to the top. This hasn’t been a problem. The damson gin is the best, followed by the raspberry, then cassis then sloe (disappointing). All had the fruit in for around 12 months. Too long in the case of the sloes I think, but the rest tastes fine. One question: the final two demi johns were vigorously shaken and because there is space at the top of the bottle, they have dried debris on the inside. It looks a bit mucky. Will it have spoiled? I suppose there’s only one way to find out…
Hi, Seahorse
I wouldn’t think you would have a problem, after all, you will strain the gin before you bottle it. Just make sure you don’t scrape any of the dried product from the sides of the demijohn.
I see I have only one bottle of damson gin left, so will have to get started on some more.
Miriam
Thanks for the reassurance. It’s unknown territory for me but I’ve loved every minute of my liquer making endeavours and am now sizing up what to make this year. So far, plum brandy, damson gin, sloe gin. Am probably too late for currants and raspberries. But lots of fun and v yummy results
It’s a pity your sloe gin was a failure, Seahorse. Did you prick the sloes? It really helps with the flavour. My recipe is a third of sloes, a third sugar and top up with gin. Shake every few days until sugar has dissolved and leave for at least three months. The sloes should really be decanted at six months if you can remember to, as I think this gives the best flavour. If you can bear to leave sloe gin for more than a year, it will get stronger and acquire a tawny colour. Blackberry brandy is great too – you should be in time to catch those!
Hi, I think I left the sloes in too long (nine months) and no I didn’t prick them. Maybe tasting as you go along is important too. I’m going sloe picking with an experienced sloe gin maker this year so maybe I’ll pick up some tips. Blackberry brandy…sounds good. Just made plum brandy today. May have to start shopping at different supermarkets. It gets embarrassing.
I love gin and I love raspberries – sounds like a marriage made in heaven so have made 8 litres….
Just a little confused the hints at the top say you can leave the raspberries in until you have drunk it and then top up with sherry, but elsewhere it says you need to strain after 3 months. I love the first idea, so is it ok never to take the raspberries out?
Well, I left mine in for a long while, more than nine months, and it was longer than I intended to be honest. The flavour is sublime. But I understand why the advice is to steep for less time. You don’t want the fruit to spoil, potentially ruining the alcohol. And make sure your bungs are nice and airtight, whether you’re using airlocks or not.
hi, after some very successful cherry brandy last year i’m wondering if anyone could suggest a recipe for rhubarb rum or other rhubarb liqueur.
Hi there, I about attempt Blackberry Gin or Vodka (still not quite decided) unfortunately the only Kilner Jar i have is quite large – 2100ml/ 4 1/2 lb. Do you think this will be ok? Was just concerned that the large amount of air space in the jar might be a problem…
Hi Nellaxela
You want to avoid airspace at all costs. If you used your big jar it would cast a bomb to fill up! I usually use old vodka or gin bottles or even screw topped wine bottles at a pinch.
Hi Jude
I’d follow the outline for damson gin for the fruit to sugar ratio
Hi,
I must have had a lucky escape regarding air space in my jars. Mine were only half full, but I used those bungs with airlocks. Would that have stopped them exploding? Airlocks should have a small amount of water in them, I suppose to bubble the gas through, but mine evaporated. Nothing untoward happened and it all tastes lovely. I can only guess the air escaped through the hole in the bung, and up through the airlock. Really glad they didn’t explode though. I had ten five litre demi-johns under the stairs!
Thanks to Fiona and to all of you for this invaluable info, and for inspiring me to make my own. I started last autumn with sloe vodka (OK but probably needed longer to mature than I gave it) and damson gin (an absolute revelation!). This season I’ve recently begun a litre each of cherry vodka, apricot brandy (experimentally adding to the brandy a small stick of cinnamon and some of the pitted kernels from the apricots) and now some raspberry gin, but using rather more raspberries – 400 gm – and less sugar (2oz to 70cl gin), as I’m used to the northern/eastern European style of schnapps. I’ve managed to get about a kilo of the final damsons of the season,so that’ll be one bottle vodka and one bottle gin. This time I might initially cut down the sugar still further, say to an ounce or even half an ounce per litre container – more could always be added at a later stage.
[...] ← Previous Diigo Bookmarks 09/12/2011 Posted on September 12, 2011 by Julian Knight The Cottage Smallholder » Raspberry gin recipe#also raspberry vodka (schnappes). tags: Food Schnapps RecipesSome really odd ones (basil?) but some [...]
Hi there..have just got my first few jars of raspberry gin and raspberry vodka on the go. Have experimented using different ratios of sugar and fruit
Just had a bit of bad news when I added the liquid….the seals on 2 of my 3 ‘Le Parfait’ type jars do not work and leak (I bought them in Wilkinsons). They are closed pretty well when upright, but leak if I try to shake. Sugar has disolved but is it essential they are 100& sealed? Also if I rebottle, what is the effect of not using rubber/glass seal…I mean would metal bottle tops effect it? Thanks so much.
If the seal isn’t good your alcohol may evaporate, but as long as the fruit is submerged it should be ok. Try putting a couple of layers of cling film over the top before closing it, to stop the air from getting in.
[...] long had my eye on The Cottage Smallholder’s raspberry gin and vodka recipe. Has anything ever sounded nicer? I even got as far as buying pretty bottles and litres of cheap [...]
after you have taken the sklioes out of the gin they make a great chutney
Great idea
A great website, thanks for all the recipes.
Made 2 bottles of Raspberry Gin in August, first bottle didn’t make a fortnight, was superb when added as a shot in some pink fizz, rasp-gasm, rather than a sloe-gasm. The other bottle i’ve managed to resist and SHALL keep for December (Christmas might be too long away!) and have just done 2 more bottles to celebrate my fortieth in chilly January!, bottoms up!
Reply
Without checking exact receipe I have started to make a batch of raspberry gin (about 2 weeks ago) but without the sugar. Is it too late to add the sugar? I hope I have not ruined it all!?
Hi Kirsty
No it’s not too late to add sugar. It can be added at any time
Just add the appropriate amount of sugar now, and then once it is dissolved, leave for 3 months before you strain and bottle it. If you can, leave it to mature for another 3 months, but I suspect it will be drunk before then!!!! Enjoly!
I have really enjoyed reading all of your comments and have moved from being a sloe gin novice to being mid way through making sloe vodka and raspberry gin. Should I leave the raspberries and sugar for weeks before adding gin as has been advised for sloe gin?
Hi, Wendy
Add the gin right away or the raspberries will go rotten. Then, once the sugar has dissolved (about 2 weeks if you shake the jars once a day) leave it to stand for about 3 months. The result will be delicious. Miriam
I disolve the sugar in a half mug of boiling water, let it go cold before you throw it in the gin. Then no need to shake and the raspberrys stay in tact
Just thought I would mention my idea of a container. I use a washed plastic 4 pint milk container which has a nice wide neck for adding all kinds of fruit even small victoria plums to brandy, it also has a handle for shaking and a tight screw top. You could use the bigger or smaller ones depending on the quantity you want to make. My raspberry gin is delicious and am waiting for my strawberry vodka to mature, its nice now but am resisting.