On Tuesday we posted Kids Cook Local: Raspberry Jam. We’re following that up with a Canada Day Bonus! Yep, that’s right, something for the adults: Raspberry Mint Infused Gin (though it’ll more likely be ready for Labour Day than Canada Day.)
We were inspired by Jonathan Wallace’s video recipe for Jam and Gin (skip to 7:55 for the Gin).
WHAT YOU NEED:
600 g of raspberries
300 g of castor sugar
a bottle of gin
fresh mint leaves
Mix the raspberries and gin in a large pickling jar and add gin. Jonathan says “cheap gin,” but we opted for a lovely, local variety from Saanich distillery Victoria Spirits. Thought we’d end up drinking it neat on ice and enjoying the full, clean flavour. We didn’t add quite as much sugar and we also added chocolate mint leaves from the garden.
Leave it sit for 3 months, giving it a little shake or swirl every so often. Due date: Sept. 25-26. Stay tuned for our tour of Victoria Spirits coming soon!
I have a HUGE chocolate mint plant and had no idea how they could be used! Big beautiful green leaves, very lovely scent and taste.
email me if you want any!
Liz July 1, 2010