Tip the raspberries and sugar into a 1.5L sterilised jar. Pour over the gin, seal the jar and swirl around to dissolve the sugar. Store in a cool, dark place and turn the jar once a day for the first week. After 2-3 weeks, strain the gin through a sieve. Pour the gin into mini bottles, and label. The gin will keep its vibrant pink colour for a few months and will be drinkable for a year. Use the boozy raspberries in a cocktail or trifle, or turn them into a granita.
Add other flavours to the ginFor a raspberry and lemon gin, add the stripped peel of 1 unwaxed lemon to the gin before steeping. For a raspberry and vanilla gin, add a stripped, halved vanilla pod to the gin. For a raspberry Bakewell gin, add a few drops of almond extract to the finished infusion. You can swap the gin for vodka to make raspberry vodka.