Raspberry Mint Vodka is the perfect way to use up those bargain berries from the supermarket or making the best of the goodies in your garden. Make it now and save it for gifting at Christmas for a taste of summer sunshine.
As ever with my boozy recipes this raspberry mint vodka is simplicity itself, all it takes really is a wee bit of hands-on doing and then let time take over and do the rest for you.
You will need;
I’ve just used a half bottle (about 500ml/2 cups) of vodka and just use basic supermarket stuff not your best Stolly! The other ingredients are 300g/11oz of fresh raspberries and a bunch of fresh mint.
Infusion v Liqueur
Now this is to make an infused flavoured vodka, this is not a sweet liqueur. If you want to turn it into a liqueur you would need to add sugar to the initial mix, about 150g/5oz depending on how sweet you like your liqueurs. You’d just add this to the jar and follow recipe as if just making the infused vodka I’m doing here.
Here’s how to make your raspberry mint vodka;
Make sure you are using a sterilised jar and then a sterilised bottle for making this recipe.
Just pour the vodka over the raspberries with torn (this releases the essential oils) mint leaves in a large sterilised jar. I leave my infusions for 2 weeks which gives perfectly good flavour but you can leave them for longer if you like. Pop the jar in a cupboard with a dated label and then when the time is right you just have to strain it through two layers of kitchen paper to make sure no fibres get through and you’ll end up with this gorgeous looking hooch.
Serve it seriously chilled with an ice cube straight or add tonic or soda for a longer drink. Use this as a base for a fun and fruity raspberry martini and have some fun!
Raspberry Mint Vodka
- 500 ml/2 cups of vodka
- 300 g/11oz fresh raspberries
- bunch of fresh mint
- Rinch the raspberries and pat dry
- Pack them into a sterilised kilner type jar
- Add the vodka
- Rip up the mint leaves and rough them up a bit to release their essential oils
- Add to the jar and pop on the lid
- Leave for 2 weeks in a cupboard
- Strain through 2 layers of kitchen roll into a jug and then decant into a sterilised bottle
PIN ME FOR LATER