This gin-laden posset has us all ready for spring!

Resident gin chef Carol has been at it again! And this month she has used BOTH gins from April's Gin of the Month box to make this stunning ginny, raspberry posset! 

Manchester Gin & Raspberry Posset

"Manchester is the belly and guts of the nation," said George Orwell. He was quite correct – Manchester has given us many great things, from Coronation Street to Alan Turing, the father of modern computer science.

So, it comes as no surprise that a stunning hand-crafted gin is now distilled in Britain's second city (apologies to residents of Birmingham!). Manchester Gin is perfectly delicious, and so too is their Raspberry Infused Gin. With two amazing gins from one distillery, what is a girl to do? The answer is simple... develop a recipe using both!

My Manchester Gin Raspberry Posset is simple, fresh and stunning to look at. It’s already a hit with my family and friends, and will surely make a regular appearance at summer garden suppers this year. I hope you enjoy it as much as we all do!


For the raspberry layer, pop the jam in a pan over a low heat and melt gently. Once melted, add the frozen raspberries and stir gently to coat with jam. Cover pan and let then berries cook gently over a low heat until just defrosted, about 5 mins. Add the Manchester Raspberry Infused Gin, then divide the mix between four glasses. Pop in the fridge to set for at least three hours, preferable overnight.

Meanwhile, make the posset. Put the cream, sugar, lemon juice and zest in a different pan over a medium heat. It will look a bit 'curdled' at this stage, but don't panic. Whisk gently until the sugar has dissolved and bring to a boil. Take off the heat, add the Manchester Gin Distillers Cut, pour into a bowl or jug and leave to cool completely.

When cool, but not set, gently pour a layer over each of the raspberry mixes and return to the fridge to set. Serve decorated with candied lemon slices and edible flowers.




For the raspberry layer:
150g seedless raspberry jam
350g frozen raspberries (frozen do work best for this dish)
3tbsp Manchester Raspberry Infused Gin

For the posset layer:
300ml double cream
70g caster sugar
Juice and finely grated zest of a large lemon
3tbsp Manchester Gin Distillers Cut