Raspberry gin and tonic syrup
- November 2017
- Makes 1 litre
- Hands-on time 25 min
Pour this raspberry, gin and tonic syrup into glass bottles and give as a gorgeous gift. Or, make for yourself and drizzle over pancakes or ice cream. Dreamy.
Slice of gin and tonic cheesecake?
- 0.1g (no saturated)
- 0.3g protein
- 5.4g (5.3g sugars)
- 0.7g fibre
- no salt
- 800g frozen raspberries
- 150g icing sugar
- Juice 1½ lemons
- 500ml tonic water
- 10 juniper berries, lightly crushed
- 6-7 tbsp gin
- 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.
- 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.
Use the syrup as a base for cocktails (try in place of the cassis in a kir royale) or to drizzle over pancakes. Leave out the gin if you prefer.
Make the syrup up to 2 weeks ahead and keep sealed in the fridge.
Buy bottles from Lakeland, Amazon or charity shops. Make homemade labels out of brown card and ribbons and add any storage/usage instructions. If you want to spend a bit more money, you could include a bottle of champagne (or sparkling wine) for a kir royale kit.
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