Raspberry gin is one of the few successful tincture recipes invented by bartenders. The English name is Raspberry gin (raspberry gin). In Europe and the USA, this drink is so popular that its industrial production has been established. The homemade version is remembered for its red color, light strawberry aroma with hints of citrus and rich berry flavor with spruce tones of juniper. Usually, raspberry tincture on gin is served as a dessert spirit, but you can make it as an aperitif by adding a minimum of sugar.
The classic recipe uses red raspberries of any variety, the juicier and larger the berries, the better. Both fresh and frozen fruits are suitable (pre-thaw and use with the thawed liquid). The main thing is that the raspberries are free of rot and mold. As an alcohol base, you can take both store-bought and homemade gin.
Ingredients:
- gin – 0,5 l;
- raspberries – 300 g;
- lemon (lime) – 1 piece;
- sugar – 25-100 g (to taste).
To prevent the drink from becoming too sweet, at the third stage of the recipe, you can add only half of the sugar, and add the rest after infusion.
Raspberry gin tincture recipe
1. Rinse the lemon (or lime) in hot running water and wipe dry with a clean cloth to remove the preservative that covers the fruit. Grate the zest (the top part of the skin without the white flesh) from half a lime or a third of a lemon.
2. Fold the zest into a glass jar for infusion. Add peeled and washed raspberries.
3. Grind the sugar in a coffee grinder or blender to make powdered sugar (preferably).
4. Add powder to raspberries. Pour in the gin. Mix. Alcohol should completely cover the berries, if necessary, add more gin.
5. Close the jar tightly. Leave for 2 weeks in a dark place at room temperature. Shake every 3-4 days.
6. Filter the raspberry gin through cheesecloth, squeeze the berry mass to dryness. Try the drink, optionally sweeten with sugar (powder) to taste.
If the tincture is cloudy, you can filter it through cotton wool or a coffee filter.
7. Pour the raspberry gin into bottles for storage. Close hermetically. Leave in the refrigerator for 2-3 days to stabilize the taste.
Shelf life – up to 3 years. Fortress – 24-26% vol.
