Raspberry-infused Gin


  • London dry gin 33 12 oz.
  • Lime 5 12 oz.
  • Frozen raspberry 25 oz.
  • Caster sugar 7 oz.


  1. Place grated zest of a whole lime into a 2-liter jar
  2. Fill the jar 3/4 of the way with frozen raspberries without tamping
  3. Add 7 oz of caster sugar and top up with gin
  4. Close the jar and leave in a dark place for 1.5 weeks
  5. The infusion is ready when berries begin to float
  6. Do not open the jar before the preparation process