I make a lot of booze infusions, they are stupidly easy to make but very hard to leave long enough to infuse! I make new stuff each year and see how they develop over time. Some only take a few days, some will mature for a couple of years happily. This beautiful Raspberry Gin is at its best right now as the flavour has remained the same for the last 2 months (I have a teaspoon of each booze each month to see how they are getting on).
Recipe
Take 1 sterilised Kilner type jar and put as much white sugar in as you fancy or none at all. I didn’t want it to be too sweet so as a general rule I put enough sugar in the bottom of the Kilner so it comes up about 1 1/2 inches from the bottom. Then add as many raspberries as you fancy inside, I half filled my jar but you could fill it up if you fancy. Add a few peelings of orange zest (avoiding the pith) and add to jar. Then all you need to do is fill it up with Gin. For the first week or so gently turn the jar to help the sugar dissolve, once it has you can stop doing this. Make sure you keep the jar in a cool dark place, light will remove the beautiful pink hue in the alcohol and always a good idea to put its Made On date on it so you know how long it takes until its at its best. This recipe works for pretty much whatever you fancy. I have: Blueberry Gin, Summer Fruit Vodka, Pear and Vanilla Vodka, Cherry & Mandarin Gin but to name a few. Have a go, mix & match, play about with whatever fruits/booze you like in whatever quantities you like until you find what works for you. You don’t have to use Kilner style jars, I have old Hendricks Gin bottles, Whisky bottles etc filled with booze concoctions steeping away. If you use bottles though you will have to sacrifice the fruit as once it swells you won’t be able to get it out again.
All you need is a sterilised jar, unwaxed lemons, rock salt and whatever seasoning you fancy. I used a few bay leaves, peppercorns and a few juniper berries. Just slice the lemons into quarters but don’t cut all the way down to the bottom. Squeeze it open and put some rock salt inside. Pack into the jar squashing as you go and adding your salt and seasonings, as you squash the juice will come out. Once the jar is full top up with extra lemon juice and salt and seal. Leave at room temp and gently agitate for a few days then leave for about 6 weeks. Dead easy. When you come to use them discard everything but the pith and skin which will be lovely and soft, rinse really well then chop and add to your dishes. They are wonderful in taffies and also make a really great instant pickle to accompany your curry.
A Cottage Kitchen 