Make Your Own Raspberry Infused Gin or Liqueur – Hive 678

Make Your Own Raspberry Infused Gin or Liqueur

I find that making my own infused spirits and liqueurs is one of the easiest things to do with my fruit harvest. It is REALLY easy, and I love that I can make small batches. If you have a small amount of surplus fruit, throw it in some alcohol, and you’ll almost definitely make something wonderful with almost no effort at all. Naturally flavoured alcohol is a wonderful addition to summer cocktails, and when you make it yourself, the flavour possibilities are endless. This raspberry infused gin uses the easiest possible method.

Two heaping cups of raspberries in my garden.

My harvest of raspberries, pictured in front of Beezwings Tiny House.

I have raspberries all over my yard, as you can see from the photo above. The difficult thing about raspberries is that they don’t all ripen at the same time, so although I get a lot over the season, I only get a couple of handfuls at a time. It doesn’t feel like enough to make jam with or freeze, but I also don’t always eat them right away. There is so much fruit in the summer, I can’t eat it all.

To use them up easily, this year, I made Raspberry Gin. It is amazing!! It seems like a ton of work to make a tiny batch of jam with a few handfuls of fruit, but it couldn’t be easier to toss a handful of raspberries into a mason jar of booze and wait a couple of weeks. That’s basically all you do. I have several books with “recipes” for DIY liqueurs, but all they boil down to is “Put fruit in booze. Wait a while.” That’s exactly what I did with my handful of raspberries. I put them in a mason jar of gin. The result was a brilliant red liquid that smells like summer, and looks marvelous on my hallway-pantry shelf.

The “Recipe”

Because you probably want slightly more specific instructions, to make this easy raspberry infused gin, all you need is:

about 2 cups gin
about 1 cup raspberries
an airtight glass container

Put the raspberries and gin in the container and wait for two weeks. Don’t shake it or you’ll get raspberry floaties and it will be more difficult to strain. After two weeks, strain out the raspberries, and enjoy!

Some recipes also call for sugar, too, so if you want a liqueur, you can experiment with adding a bit of caster sugar.

Mason jars on narrow shelves.

It is delicious, and it looks marvellous on the shelf with other homemade concoctions.

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