The Easiest Thing I Do To Prepare for the Summer Months

All these gloomy, rainy days are kind of getting to me....I know we really need the rain but it's been raining now for about 4 days.

Enough is enough!!

I know that at some point the sun will come out again....the sun's rays will warm the earth and the perennials will go crazy and the flowers will bloom....

And summer will arrive.

Everyone has their way of preparing for the summer months. And granted, I do a ton of work in the garden to get ready for the season ahead.

But one of the things I do every spring has nothing at all to do with playing in the dirt.

Yet it has everything to do with summer.

In my world.

It's time to make the raspberry gin.

The sweet magic elixir of summer evenings.

And it's super simple.

Are you ready?

1. Wait until your market has a really good sale on berries....and then send your daughter there with your debit card to pick up 10 packages of raspberries. Or go yourself....whatever works for you. Just be prepared - the cashier may look at you funny. My market was having their "buy two get THREE free sale - that's always my cue that it's time to make the gin!

Via

2. Gather a bunch of clean jars and lids. I usually use the quart sized mason jars, preferably with wide mouths, for my infusions. However, I lent them out for an event....and they were stolen. Yup. Replacements have yet to arrive....and raspberries don't wait for anything! They need to be used while fresh, before they get all mushy and moldy. So I had to improvise. I used my one remaining large mason jar and a big cookie jar. I know the cookies won't mind. 

3. Dump the berries into the jars. If you are using the large mason jars you will need two pack of raspberries per jar. You want the berries to just about come to the top of the jar. 

4. Fill the jars with gin. I use Gordon's good old inexpensive gin. I actually prefer it to some of the more expensive brands - it's smoother.

5. Screw on the lids, give the jar a gentle shake, and then loosen the lids a tiny bit.

6. Put into the fridge and every now and again repeat step 5. 

7. In a few weeks, check the gin. If it is a lovely red color, and smells no longer of gin but only of sweet ripe raspberries, it's ready! Taste it - if you can still taste the gin, leave it for another week and taste it again.

8. When it's ready, strain it into a clean bottle and label it. The infused gin will keep for as long as a standard bottle of gin lasts. Although I doubt it will last that long once you taste it! You can see details on how I strain my infusions in this post. 

Raspberry Gin - Summer 2014

9. Call a sweet friend and invite them over to share a wonderful summer evening in the garden or on the deck....you'll provide the refreshments.

10. Chat. Laugh. Love. Hug. Enjoy. 

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