By hitting okay and proceeding to my site, you are agreeing to your data being used in this way.
So, there is one major difference between making raspberry and sloe gin: the gin you use matters. I buy painfully cheap bottles to make gin with usually, so it came to a great surprise to me infusing this gin (okay, I used home grown raspberries, but just grab them from the supermarket!) that you could still taste the paint stripper-like cheap booze. A do-over was required, using the light but still slightly botanical Rock and Rose Gin. Use your favourite, and enjoy the added fruitiness the raspberries add to the drink.
I found the measurements for this gin from a copy of Susy Atkins’ How To Make Your Own DrinksI nicked off of my Dad, and halved the batch to make this bottle. A bit of a geeky buy, but if you’re into making your own drinks, I’d really recommend it. Really though, once you’ve made it once, play amount with the amounts of sugar and raspberries you use, and which gin you select to suit your own tastes.
My newsletter, ingredient, takes a deep dive into a different ingredient - unusual, basic or seasonal - every month delivering stories, histories and most importantly recipes right into your inbox. It's your new favourite food magazine column, but in email form!
One Pan Pescatarian: 100 Delicious Dinners – Veggie, Vegan, Fish
My second cookbook contains 100 delicious dinner recipes, all of which are either vegetarian, vegan or which celebrate fish and seafood - all cooked in either one pot or one pan.*