Due to the natural fruit infusion in our gin, Copeland can go a very long way in the kitchen.
We've put together a number of simple yet delicious recipes you can make in your own home using our Copeland Raspberry & Mint Gin.
The first and simplest of recipes we suggest you start with is of course a classic Copeland Raspberry & Mint Gin and Tonic. This is sure to make the cooking process much more enjoyable.
1) Classic Copeland Raspberry and Mint G&T
- 35ml Copeland Raspberry & Mint Gin
- 150ml premium Indian (or elderflower) tonic water
- Fresh raspberries and mint leaf to garnish
- plenty of ice
Serve in a tall glass or Copa Gin glass.
2) Copeland Gin and Tonic Sorbet
- 230 ml water
- 200 grams granulated sugar
- 1 pound raspberries, chopped
- 2 tablespoons fresh lime juice
- 2 tablespoons light corn syrup
- 2 tablespoons Copeland Raspberry & Mint Gin, (plus a little more for serving)
- For the sorbet: Combine the sugar and water in a medium saucepan and heat on medium high, stirring occasionally until the sugar dissolves.
- Carefully transfer the mixture to a blender, add the raspberries and blend until smooth. Add in the lime juice and corn syrup. Chill thoroughly.
- Just before churning, stir in your Copeland Gin. Freeze and churn the chilled mixture in an ice cream machine. Store in the freezer in an airtight container.
- To serve: Top scoops of sorbet with a few drops of chilled gin and a spoonful of sugared cream.
3) Copeland Raspberry and Mint Coulis:
Best Served layered with vanilla ice-cream
- 2 cup raspberries, washed, hulled and quartered
- 6/7 Mint leaves, finely cut
- 1/3 cup castor sugar
- 2 Tbs lemon juice
- 1/4 cup Copeland Raspberry & Mint Gin
- Premium vanilla ice-cream
- Place the raspberries, mint leaf, castor sugar and lemon juice in a saucepan.
- Bring up to a boil and simmer on medium high for about 7 minutes.
- Blitz with an emersion blender until smooth. Stir through the Copeland gin and set aside to cool.
- Using a large dish or Tupperware container, spoon half the ice cream into a container. Drizzle with a third of the raspberry and mint coulis.
- Repeat the layering once more then swirl through with a skewer.
- Cover and freeze for several hours.
- Serve with the remaining coulis on the side.
4) Copeland Raspberry & Mint Gin Trifle
- 350g Pack Frozen Raspberries - defrosted
- 1 Pack Raspberry Jelly
- Copeland Raspberry & Mint Gin
- 2 x Raspberry Swiss Roll
- 1 Pint Custard
- Double Cream
- Raspberries, Mint Leaf, to decorate
- Drain the defrosted raspberries in a sieve and reserve the liquid. Set both aside.
- Slice the swiss rolls and use them to line the base and half way up the sides of a glass bowl.
- Soak the sponge with as much (or as little!) Copeland Raspberry & Mint gin as you desire.
- Make up the jelly to 1/2 a pint with boiling water, add the liquid from the raspberries to make 3/4 pint plus a little water if required.
- Top the sponge with the raspberries and then pour over the jelly. Put in the fridge to set.
- Make up a pint of custard and leave to cool slightly (or use pre-made) Pour over the top of the set jelly and put back in the fridge.
- Whip double cream and pipe or swirl on top.
- Decorate in traditional trifle fashion with raspberries, mint leaves
5) Copeland Raspberry & Mint Gin Granita
- 100ml water
- 200g caster or granulated sugar
- 150ml Copeland Raspberry & Mint Gin
- 500ml good-quality tonic water (without saccharin)
- Juice of 2 lemons
- Heat the water with the sugar for about 5 minutes until dissolved. Add the remaining ingredients and pour into a freezer-proof container. Cool to room temperature, then freeze. After 1 hour, remove and whisk with a fork to break up the ice crystals, then return to the freezer.
- Repeat after another hour. Before serving, break up the granita with a fork to give it a softer texture. Serve topped with edible flower petals for that extra special touch.