Orange, Lime & Rosemary Infused Gin

A simple, flavoursome infused gin recipe

Prep Time  15 Minutes

Cook Time  2 Hours

Note: Any remaining infused Gin can be stored in the refrigerator and then used within 3 days.


  • 350ml London Dry Gin or similar
  • 3 large oranges
  • ½ lime
  • 4 heaped tbsp sugar
  • 2 sprigs fresh Rosemary


  • Preheat your sous vide water bath to 58°C (137°F).
  • Slice your lime and orange slices before adding to a large vacuum pouch/resealable bag along with the sugar and fresh rosemary.
  • Add the Gin to the vacuum pouch/resealable bag. Keep the Gin bottle for later.
  • Remove the air from the vacuum pouch/resealable bag before sealing.
  • Place into the sous vide water bath to infuse for two hours.

To Garnish

  • Tonic water
  • Lime slices
  • Fresh Rosemary
  • Orange slices
  • Crushed ice

To Serve

  • Once two hours have elapsed, add the bag to a bath of ice water to cool for 1 hour or until cold.
  • Strain the contents of the pouch/bag through a fine sieve, squeezing the fruit to ensure all liquid is collected in the bottle. Add the contents to the Gin bottle using a funnel.
  • To serve: give the contents of the Gin bottle a good shake before adding a measure to a glass. Top up with tonic water before garnishing with lime and orange slices and crushed ice. Enjoy!