Raspberry Infused Vodka
Raspberry infused vodka is the perfect addition to a variety of fruity cocktail recipes. With only two ingredients, it is easy to make at home and will enhance your favorite vodka with delicious flavor and a beautiful pop of color.
Homemade alcohol infusions are a joy to create and fun to use when mixing delicious cocktails. I make an alcohol infusion just about every month. Whether using blackberries, cherries, strawberries, watermelon or jalapeños, every infusion is unique and delicious.
What started me on this infusion-making extravaganza was realizing that flavored vodkas from the liquor store have a ‘taste’ to them, which in turn made me think there could be some unnatural flavoring in there.
But when making homemade infusions, YOU control the ingredients. I love that!
Speaking of controlling the ingredients, many infusion recipes by other creators call for sugar. Here is what I think about adding sugar: Don’t do it!
The only time I would add sugar is if I am making a cordial or liqueur. My friend Laura has a lovely orange liqueur here.
But if you are using the alcohol as the main ingredient like in a strawberry cosmo, you shouldn’t add sugar to the infusion.
The time to add a sweetener is when you are mixing the cocktail, not when you are making the infusion. Ripe, seasonal fruit adds plenty of sugar to the infusion. A good mixologist needs to know how that sweetness will blend with their other cocktail ingredients before they add sugar and ruin a perfectly good cocktail by making it too sweet.
Try it my way and you’ll see what I mean!
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Helpful tips
- For infusions, you can use a low to mid level brand of alcohol. I’m using Ketel One, which is a solid vodka.
- Raspberries are a fragile fruit so wash the fruit with care and do not soak them in water as they are quite porous. Place the raspberries in a sieve and run cold water over them.
- Blot the raspberries dry after washing them.
- You don’t have to sterilize the jar you’ll use for the infusion, but do wash it first with warm soapy water and then dry it thoroughly.
- I use a bigger jar than I need for my infusions because I like having enough room in the jar to shake the ingredients together.
- Since I’m making this raspberry vodka during the summer and a heat wave, I’m placing the infusion in the refrigerator. That means it will take longer than if you were allowing it to infuse on the counter.
- Infusing in the fridge usually takes 1 – 2 days longer than on the counter.
- Shake the vodka and raspberries 2 times a day – morning and evening. I usually do it right before breakfast and dinner.
- My advice is do not eat the raspberries after the infusion is done. The raspberries are pale and don’t taste good at this point.
How to make raspberry infused vodka
Pre-step
Wash the jar with warm, soapy water and dry it well.
Step one
Gather the ingredients – raspberries and vodka.
Step two
Add the raspberries to the jar.
Step three
Pour 4 cups of vodka into the jar over the raspberries.
Look at those gorgeous berries.
Step four
Cap the jar and give it a shake, it’s okay to be vigorous with your shaking.
Step five
Place in the refrigerator and shake 2 times daily. Once in the morning and once in the evening.
Here is the raspberry infusion after 3 days in the fridge. As you can see, it’s infusing well.
Step six
Place back into the fridge for 3 more days, don’t forget to shake twice daily.
Here is the raspberry vodka after 6 days.
Step seven
Line a sieve with a piece of fine cheesecloth and place it in a large bowl.
Pour the contents of the jar over the cheesecloth and into the bowl.
Step eight
Either jar up the vodka or pour it into a decorative bottle.
Look at that color!
And wait till you taste its wonderful flavor! Make sure to sample it before you begin using it to mix cocktails.
I hope you enjoyed this raspberry infused vodka recipe! I can’t wait to share the cocktail I usually make with it.
Here’s a cocktail with this raspberry vodka as it’s main ingredient.
Other vodka cocktails
Want to learn more about vodka? Read my comprehensive guide.
And as always, may all your dishes be delish!
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Raspberry Infused Vodka
Ingredients
- 2 1/2 cups raspberries (12 ounce container – washed and blotted dry)
- 4 cups vodka
Instructions
- Wash the jar with warm, soapy water and dry thoroughly.
- Add raspberries in the jar.
- Pour vodka in the jar.
- Cap it and give it a vigorous shake.
- If it is in the summer when you make this, place the jar in the refrigerator. If it is cooler weather, you can infuse it on the counter.
- Shake the jar twice a day, once in the morning and again in the evening. Let it infuse for 6 days in the fridge or for 5 days if you have the jar on the counter.
- Line a sieve with fine cheesecloth and place it on a large bowl. (see equipment for what I use.)
- Pour the contents of the jar in the sieve and into the bowl and let the raspberries drain. Toss the raspberries as they won't be edible at this point.
- Transfer to a jar or decorative bottle.
- Sip
- Smile
- Enjoy
See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!Notes
- For infusions, you can use a low to mid level brand of alcohol. I’m using Ketel One, which is a solid vodka.
- Raspberries are a fragile fruit so wash the fruit with care and do not soak them in water as they are quite porous. Place the raspberries in a sieve and run cold water over them.
- Blot the raspberries dry after washing them.
- You don’t have to sterilize the jar you’ll use for the infusion, but do wash it first with warm soapy water and then dry it thoroughly.
- I use a bigger jar than I need for my infusions because I like having enough room in the jar to shake the ingredients together.
- Since I’m making this raspberry vodka during the summer and a heat wave, I’m placing the infusion in the refrigerator. That means it will take longer than if you were allowing it to infuse on the counter.
- Infusing in the fridge usually takes 1 – 2 days longer than on the counter.
- Shake the vodka and raspberries 2 times a day – morning and evening. I usually do it right before breakfast and dinner.
- My advice is do not eat the raspberries after the infusion is done. The raspberries are pale and don’t taste good at this point.
