Raspberry & Elderflower Gin

A simple, flavoursome infused gin recipe

Prep Time  10 minutes

Cook Time  2 Hours 30 Minutes

Serves  3


  • 175ml good quality gin
  • 200g fresh raspberries
  • 50ml elderflower cordial
  • 4 tsp demerara sugar
  • 1 tsp grenadine


  • Fill your sous vide water bath with water and preheat to 60°C (140°F).
  • Place the gin into a vacuum pouch together with the sugar and grenadine.
  • Wash the raspberries before adding to the vacuum pouch together with the elderflower cordial.
  • Seal the vacuum pouch before giving a good shake.
  • Place the vacuum pouch into your sous vide water bath to cook for 2 hours, 30 minutes.

To Serve

  • Once the time has elapsed, remove the vacuum pouch from the sous vide water bath and add to a large bowl of ice water to cool.
  • Pass the contents of the vacuum pouch through a fine sieve into a container, squashing the raspberries with a spoon to ensure all juice is captured.
  • Add a 25ml measure (or more dependent on your preference) to three, large glasses. Add ice to the glass and top with tonic water. I garnished the cocktail with fresh strawberries, cucumber and grapes, but this works with all manner of different fruits!