Sweet Raspberry Vodka

I was in my thirties before I learned you could make flavored vodka at home. Up until then, I thought those fancy bottles at the liquor store were the only way to get raspberry-infused spirits. My friend Karen would spend $30 on a bottle, while I stuck to the plain stuff.

That’s because I didn’t know how simple it was to make raspberry vodka right in my kitchen. All you need are fresh berries, vodka, and time – no special equipment or bartending skills required. For anyone who thinks flavored spirits are complicated, this recipe will change your mind.

What Kind of Raspberries Should I Use?

Fresh raspberries are your best bet for making raspberry vodka, though frozen ones will work in a pinch. Red raspberries are the most common and give that classic berry flavor, but you could also experiment with black raspberries for a deeper, more intense taste. When picking fresh raspberries, look for ones that are bright in color, firm but not hard, and free from any mold or mushiness. It’s best to avoid raspberries that are dull-looking or have any white or green patches, as these aren’t fully ripe and won’t give you the best flavor in your infused vodka.

Options for Substitutions

This refreshing drink recipe can be adapted with several substitutions if needed:

• Raspberries: Fresh or frozen raspberries both work great here. You can also experiment with other berries like strawberries or blackberries – just keep the same amount. Mixed berries are fun too!
• Vodka: While vodka is ideal for its neutral taste, you could use gin for a more botanical flavor, or white rum for a slightly sweeter profile. For a non-alcoholic version, replace vodka with additional water or clear apple juice.
• Fresh lemon juice: No fresh lemons? Bottled lemon juice works in a pinch. You can also try lime juice for a different citrus kick – just use a bit less as limes are more tart.
• Sugar: Regular sugar can be swapped with honey or agave nectar (use about 1/3 cup as they’re sweeter). For sugar-free options, try stevia or monk fruit sweetener, but start with less and adjust to taste.
• Water: For extra flavor, try replacing some of the water with sparkling water or club soda (add it last). You could also use coconut water for a tropical twist.

Watch Out for These Mistakes While Making

The biggest mistake when making raspberry vodka is rushing the infusion process – letting the mixture steep for at least 3-4 days allows the raspberries to release their full flavor and natural color into the vodka.

Another common error is not straining the mixture properly – using a fine-mesh strainer lined with cheesecloth ensures you’ll catch all the tiny raspberry seeds and pulp that can make your drink grainy.

Temperature control is crucial – storing your infusion in a cool, dark place (not the refrigerator) during the steeping process helps extract maximum flavor, while keeping the mixture away from direct sunlight prevents the bright raspberry color from fading.

For the smoothest result, avoid squeezing or pressing the berries when straining, as this can release bitter compounds and cloudy particles into your final product.

What to Serve With Raspberry Vodka?

This homemade raspberry vodka makes a great base for all sorts of cocktails and mixed drinks! For a simple serve, try it with some club soda or tonic water and a few fresh raspberries floating on top. If you’re feeling fancy, mix it with some prosecco or champagne for a fruity twist on a classic spritz – just add a lemon twist for extra flair. You can also use it to make fun summer cocktails by adding some mint leaves, lime juice, or even a splash of cranberry juice for extra tartness.

Storage Instructions

Keep Fresh: Your homemade raspberry vodka will stay fresh and flavorful when stored in a clean, airtight glass bottle or jar. Keep it in a cool, dark place like your pantry or liquor cabinet for up to 6 months. The flavor actually gets better over the first few weeks!

Refrigerate: Once you’ve mixed in the fresh ingredients, it’s best to keep your raspberry vodka in the fridge. This will help maintain the fresh fruit flavors and keep everything tasting great for about 2-3 weeks. Plus, it’ll be perfectly chilled when you’re ready to serve!

Strain: If you notice any fruit pieces settling at the bottom after a while, just strain the mixture through a fine-mesh strainer or cheesecloth again. This will keep your raspberry vodka looking clear and pretty for serving.

Preparation Time	10-15 minutes
Cooking Time	0-5 minutes
Total Time	10-20 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 4-6 g
• Fat: 0-2 g
• Carbohydrates: 200-220 g

Ingredients

• 12 oz fresh raspberries
• 1/2 cup lemon juice (freshly squeezed)
• 1/2 cup granulated sugar
• 3/4 cup vodka
• 3 cups cold water

Step 1: Extract Raspberry Juice

• 12 oz fresh raspberries

Run the fresh raspberries through a juicer to extract the juice.

If a juicer is not available, puree the raspberries in a blender or food processor until smooth, then strain the mixture through a fine mesh sieve to remove seeds.

Pour the fresh raspberry juice into a large pitcher filled halfway with ice.

Step 2: Add Liquid Ingredients

• 1/2 cup lemon juice (freshly squeezed)
• 1/2 cup granulated sugar
• 3/4 cup vodka
• 3 cups cold water

Add the freshly squeezed lemon juice, granulated sugar, vodka, and cold water to the large pitcher with the raspberry juice (from Step 1).

Step 3: Mix and Dissolve

Stir the contents of the pitcher thoroughly until all the sugar has dissolved and everything is well combined.

I like to taste at this stage and adjust the sweetness if needed.

Step 4: Serve

Pour the raspberry lemonade into glasses and serve cold.

For an extra refresh, garnish with a few fresh raspberries or a lemon slice if desired.