Raspberry gin and tonic syrup

Method

1. Put the raspberries, icing sugar and lemon juice in a medium saucepan over a low-medium heat and cook until the raspberries have broken down and are well combined.
2. Push the raspberry mixture through a sieve into a bowl using the back of a spoon. Rinse out the pan to get rid of any remaining seeds, then pour the purée back into the pan with the tonic water and juniper berries (discard the seeds). Reduce the purée for 15-20 minutes over a medium-high heat, stirring now and then, until syrupy. Add the gin and stir to combine. Leave to cool before packaging into sterilised jars or bottles.