A Guide To Infusing Your Own Summer Gin | The Range
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A Guide To Infusing Your Own Summer Gin

If you're a fan of sipping away on something refreshing in the Summer sun, then infusing your own gin is sure to impress. The possibilities for flavouring gin are almost endless, from fruits to vegetables and herbs to plants. With a clean-tasting and uncomplicated gin-making the perfect base for any funky flavour creation, our handy guide covers all the essential items, our seasonal suggestions, and even two tasty recipes to help set you on your way to pulling off the perfect summer get-together.


gin container


A simple and straightforward process that most often leads to the creation of lip-smacking taste sensations, flavouring your own gin this summer needn't be taxing. All you need to remember is that soaking and storage are key.

Soaking your desired ingredients is the main aspect of flavouring your gin, and it's important to remember that the more ingredients you choose to use, the stronger the flavour. We suggest sticking to approximately 200 - 400g of fruit per litre of gin.

The bottling technique is an easy and (pretty much) fool-proof way to help kick-start your flavour creations. Storage jars are perfect for decanting your gin; ensure that it has been thoroughly cleaned and sterilised to help prevent the spirit from spoiling. Once your chosen gin has been added, then let the soaking begin!

Certain ingredients have longer leaching times. Here's a rough breakdown of the most favoured ingredients:

  • Citrus, Chilli, Cardamom, or Vanilla - Leave to infuse in the gin for less than a day
  • Strong Flavoured Vegetables - Leave to infuse in the gin for approximately 5 - 7 days
  • Berries and Strong Flavoured Fruits - Leave to infuse in the gin for approximately 3 - 4 weeks
  • Florals and Mild Flavoured Fruits - Leave to infuse in the gin for approximately 4 weeks+

Once satisfied that the flavourings are at the desired strengths, we recommend using a sieve to remove any unwanted residue. Finer sediment can be removed by straining the gin through a coffee filter or a muslin cloth

Regarding storage, ensure your bottle or jar is well-sealed and stored in a cool and dark location. Following this, your creative concoction can keep for up to 1 year.

Seasonal Ingredients:

When it comes to flavouring your gin this Summer, plenty of seasonal ingredients are readily available for you to try out, whether shop-bought or homegrown. Fruits such as strawberries, raspberries, cherries, plums, and even citrus varieties such as grapefruits, lemons, and zesty oranges (and their peels) are sure to pair well.

For those looking for something a little more quirky yet still seasonal, why not opt for herbs such as lavender, lemongrass or rosemary or beautiful floral notes with dried petals from flowers such as hibiscus, viola, or rose?

gin making square

Recipe 1: Vanilla and Rhubarb Gin


  • 300g Rhubarb, Chopped into 3cm Pieces
  • 2 Vanilla Pods, Split Lengthways
  • 100g White Sugar
  • 1 Bottle of Gin (70cl)


  1. Preheat the oven to 180C. Add the vanilla beans and the chopped rhubarb onto a lined baking tray and sprinkle over the sugar.
  2. Roast the rhubarb for approximately 30 minutes or until it's both soft and fragrant. Remove from the oven and leave to cool to room temperature.
  3. Decant your chosen gin into a storage jar of your choice. Add in the cooled rhubarb and vanilla beans. Leave to infuse for approximately three days before straining and serving.

Recipe 2: Blueberry and Blackberry Gin


  • 125g Ripe Blueberries
  • 125g Ripe Blackberries
  • 110g White Sugar
  • 1 Bottle of Gin (70cl)


  1. Wash the blackberries and the blueberries with cold water and pat dry. Add them to a sterilised storage jar of your choice and cover them with the sugar.
  2. Decant your chosen gin into the jar and shake the mixture well. Leave in a cool, dark place to infuse for approximately four weeks. Be sure to shake the jar every few days within the 1st week to ensure that the sugar has fully dissolved. This mixture should be ready to consume within four weeks. However, it can be left to strengthen for up to three months.
  3. Once satisfied with the strength, strain through a muslin cloth before serving. (The whole, infused berries can be used as garnishes or to add to other spirits once poured).
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