Raspberry vodka recipe
Comments(87)
Note: Raspberry Vodka is probably the best and easiest of all homemade fruit liqueurs. It is our all time favourite.
“One for me,” Gilbert popped a raspberry into his mouth, “and one for the bottle.” He pressed a juicy raspberry through the top of an empty vodka bottle.
“What on earth are you doing?”
Marjorie had sent me into the garden to join Gilbert. He was sitting on the terrace beside a large bowl of raspberries. Several bottles of vodka and a funnel beside him.
“Marjorie won’t let me into the kitchen, thinks that I’ll pour sugar into the cabbage.”
It took us just twenty minutes to make four bottles of raspberry vodka.
Always looking for new raspberry liqueur recipes, I asked Gilbert if it was a patent recipe. He nodded sagely and started to write the labels with a large, even hand.
“You better get the name right, before you note down the ingredients.”
Intrigued I got up and stood behind him, pen poised. The labels read, “Fiona’s patent Raspberry Vodka.”
“Is that me?”
He roared with laughter, “Of course it is, you goose.”
Fiona’s patent raspberry vodka recipe
Ingredients:
- 300g of raspberries
- 350g of white granulated sugar
- 1.5 litres (or more) of medium quality vodka (don’t be tempted to go for the cheapest or thr best)
- Sterilised 2 litre Le Parfait jar or 2-3 (70 cl) washed and sterilised vodka bottles
- Extra vodka bottles. We save a few empty bottles throughout the year as the raspberries and sugar fill about one third of each bottle
Method:
- Wash raspberries and discard any bruised/bad fruit. Place raspberries in either a large 2 litre Kilner/Le Parfait jar or divide the raspberries between 2 or 3 (70 cl) saved vodka bottles. If you have to squeeze fat raspberries through the neck it is fine.
- Using a funnel, add the sugar (divide the amounts if using several bottles) and top up with vodka to 2-3cm from the top.
- Shake every day until the sugar is dissolved and then store in a cool, dark place until you can resist it no longer (leave for at least three months, we usually let it mature for a year).
Tips and tricks:
- If you grow raspberries or have access to a “Pick your own”, you will make a liqueur that has a far fuller, fresher flavour than the supermarket raspberries that have been rattled around for miles (air and/or road). But even if you can’t find the freshest and best raspberries you will still make a fantastic liqueur (discard all bad ones). Our raspberry liqueurs (gin and vodka) are the two that people remember and natter about. And until a year ago, when our raspberry patch was finally established, we often bought the raspberries for this superb grog.
- Make notes on a label of your fruit/vodka/sugar ratio and stick it onto the bottle(s) so that you have a record When you make a particularly good batch you will need this info. The best production labels are made from decorator’s masking tape as these can be peeled off and passed from bottle to bottle. We also note our responses at the grog matures. It won’t be long before you will get a feel of what works well for your taste (and the notes will come into their own).
- In an ideal world it would be wise to make more than you need in the first year, so you can compare different vintages. This liqueur does improve over time. This can be difficult, even Gilbert has never managed to keep a vintage beyond three years.
- Keep your fruit vodka away from the light, unless the bottles are dark green or brown, as this will maintain the colour. If you are stuck with clear bottles, wrap them in brown paper to keep out the light or store them in a cool dark place that is dry and airy.
- Every couple of months take a tiny sip. At this time add sugar if it tastes too sharp. If it is too sweet it is difficult to go back.
- If you want to make your own labels check here to see how we make ours.
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I’ve made sloe gin but raspberry vodka or gin sounds very good! Great idea to write the quantities on the bottle. I’ve made some really good ones and some pretty poor ones.
We managed to keep a bottle for over 10 years (pure fluke) We unpacked a box when we moved here last year and found a bottle of very old sloe gin. It had been in the loft, untouched for the whole 7 years of living in the old place. It was already nearly 4 years old when it went to the loft. It tasted great but there was only a thimble full. It was a special moment as the sloes had been picked and the gin made when we lived in the village before.
I hadn’t made sloe gin again until we moved back to the village last year and then the children helped pick the sloes. I think I was making up for lost time as we made far too much and I’ve been giving it away as presents ever since.
I think I’ll give the raspberry vodka a try – thanks for the recipe and the tips.
Hi Amanda,
Raspberry vodka is good but raspberry gin is the queen of homemade liqueurs. Dangerous stuff. We keep ours in the barn, need I say more.
I’ve never had anything like this before but it sounds absolutely delicious!! Raspberry is my favorite fruit, both red and black. We always have the jam for toast.
My husband is VERY interested in your recipe.
Do you think it would work with loganberries as I am the only one in the house that likes them, and we have loads this year ?
Yes, Rosemary, loganberries should work well. We make blackberry gin and vodka. This takes some time to mature (about a year) before this it is very sharp and full of tannin. Loganberries are a raspberry/blackberry cross so probably will work well. We have found that vodka suits our taste better than gin, in the case of blackberries. It would need more sugar. I would start of with 10-15g more than the raspberry recipe and top up if necessary after three months.
Please let us know how it works out. We have loganberries growing in a barrel. They’re flourishing so I might make some loganberry vodka myself.
hi,
i have made raspberry gin and vodka for years, i find it is THE thing to help me sleep after night duty. ( that is my excuse anyway )
i also make blackberry gin and vodka and agree that it is best if the fruit is strained off after 3/4 months.
this year i have started a raspberry and blackberry (mixed together) vodka. not sure when i will need to strain this one. i’ll just have to keep tasting it to check on progress!
i had never heard of blackberry whisky but i think i will give it a go. would frozen hedgerow fruit be okay do you think?
by the by, i am also doing my usual damson gin – a particular favourite.
Hi clatterpark,
Yes, raspberry gin is wonderful. I haven’t used it as a remedy for sleep, yet.
Would love to hear how your raspberry/blackberry vodka turns out.
Frozen hedgerow fruit would be fine for the whisky.
fn, thanx for the reply.
i’m off to buy the whisky and to defrost the blackberries
I’d love to hear how you get on with the blackberry whisky.
Hi, I have found this site very interesting. Has anyone actually got a recipe for Blackberry whiskey? Certainly fancy giving that a try. I just happened to stumble upon this site as I was looking for recipies in which I could use raspberry vinegar.
Hi Jackie,
Glad that you found our site!
We have a recipe for blackberry whisky here http://www.cottagesmallholder.com/?p=422.
It’s worth checking our ‘wine and gin’ category for fruit liqueurs.
Wow, what a relief, finally a website that is simple to read and learn about the various spirit recipes infused with the fresh fruit. Roll on 6 months when i can taste them……..
p.s. anyone know a recipe for pineapple vodka??!!
Hi David,
Your fruit gin/vodka may well be gluggable in 3 months time. Keep on tasting them every month so as to be able to adjust the sugar etc. We have a raspberry gin that we made at the end of June with our own raspberries. I have had to hide it in the barn as it is so good and it is earmarked for Christmas 2007. Wish I’d made more now!
Hi,
I have had a bottle of homemade raspberry vodka in my cupboard for several years (maybe 5?)… it was opened a couple of years ago and about half was indulged in then! However, the remaining half of a bottle has been in the cupboard ever since. Do you think it would still be okay/safe to drink? Would there be a risk of botulism or anything nasty like that?
Thanks so much!
Hi Melanie,
If you leave the fruit sitting in the vodka for years it can ruin the taste. Generally it is best to strain the grog after a year at the latest.
However, I have tasted excellent fruit vodka that has had the fruit sitting in it for years. If your raspberry vodka smells good it is probably fine to drink. I am no expert so cannot give you a definitive answer.
hi fiona, only me again!
i know this is the raspberry vodka section, but…. i strained the blackberry gin and blackberry whiskey yesterday and had a few friends over for a pre christmas taste test. the berries had been in since the beginning of october and i couldn’t wait any longer. the results of the taste test are as follows; the b/b whiskey is FAB,FAB,FAB and gin takes the enamel off your teeth but with a bit of patience this should smooth out the wrinkles (mine, not the gins!) i don’t think it needs more sugar, i could be wrong.
Hi Sam
Good to hear that the blackberry whisky is frisky and perking you up.
The blackberry gin probably needs a teeny bit more sugar and a lot more time. I’m so pleased that you strained it off the blackberries. We left the blackberries in far too long the first year and it tasted woody and vile. I can’t remember what happened to it – the bottle probably heard our screams of horror and scuttled into the barn to hide for a few years…hopefully.
Hi,
I am really iterested in having a go at making some rasberry vodka. However, during the fermentation period, I am unsure as to what happens to the rasberries. Do they disolve with the sugar, or do I need to strain them off at some point?
I’ve also just started making fruit vodkas. I found a book called ‘Make Mine Vodka’ on Amazon that has all sorts of recipes and tips in the back. Basically it recommends adding vodka to the fruit in a glass jar to completely cover it (no metal or plastic) and leaving in the dark for a couple of weeks. After then, taste every week until the flavour develops to your liking. When it’s ready, strain the fruit out and bottle the vodka…sometimes the fruit is still very edible and other fruits taste disgusting… If the flavour is no good, it needs longer, however adding sugar can also rescue a bad vodka. I’ve made limoncello (zest of 3 lemons plus vodka and sugar) and it was very drinkable after 2 weeks. I have a pineapple vodka on he go at the moment, it’s been 4 weeks and it’s nearly there I think. Just put on a clementine vodka as Costco are selling crates for 99p this week
Hi Carole,
The raspberries stay whole. After six months or so strain the vodka off. Sometimes we leave them in for a year to get a more intense flavour.
Hi Jon,
Thanks for dropping by. The book sounds great! It’s good to get quick results too. I must admit, our sloe vodka was wonderful after three weeks.
Thanks for the tip about Cosco clementines!
We’ve just opened our large kilner jar store of Raspberry vodka, and, curiously, I’ve realised that when I made it back in June it was from your recipe, and I subsequently “found” my way to your site again when looking for something to do with my quinces. Goes to prove what a great resource this is!
The raspberry vodka is excellent, of course, and having now read your comments, I am looking forwards to making raspberry gin next summer. I’ve also just sampled our home-made “amaretto” made from crushed apricot kernels left over from jam-making. It’s excellent too and I can supply the recipe if you want.
Hi Clare
Raspberry gin and vodka are both superb!
I’d love the recipe for home made ameretto. Thanks.
I got it from an old Sainsbury’s cookbook called “Preserves and Pickles” or something similar.
Basically: Decide on the alcohol you’re going to use, add the crushed fruit stones and some sugar and combine in a large jar or bottle (I used a huge kilner jar that was my grandmothers) and shake well before leaving in a dark place for a few months.
I used apricot kernels (about 20, left over from a batch of jam), smashed with a hammer because I couldn’t crack them with a nutcracker. I removed the inner kernel from the broken shells and only used those. I used a bottle of cheap brandy, and about 4tbsp of sugar – a mix of white and brown as I thought the brown sugar flavour would be nice. I also threw in a vanilla pod for luck. After 4 months I needed to add a bit more sugar – the flavour was great, but a bit too strong on the alcohol burn.
When it’s done (I need to do this now, really) strain off the kernels. Mine has formed a very fine white sediment which I’m hoping I can remove by decanting it carefully but will filter through coffee paper if not.
The recipe suggests you use peach kernels or cherry stones, and I think if you used vodka with cherry stones you’d end up with a kirsch-substitute.
We’ve actually been given a bottle of Amaretto for Christmas, so I’m hoping to be able to mature the home-made for a bit longer, then do a taste test.
Hi Clare
Thank you so much for this recipe and your tips. Can’t wait to try this myself!
Love to hear the comparison of real Amaretto with the home made one, when the time comes.
Hi
I have just started off this wonderful sounding rasberry vodka and it looks really good already.
I was just wondering if I could use the same recipe with blackberrys with the sugar and vodka ratio being the same as I followed the link to the danish recipe but it doesn’t say anything about sugar and its blackcurrants used.
Fantastic site also with lots of useful stuff.
I will be happily making raspberry Vodka and blackberry gin this year due to a complete lack of damsons, so thank you for those recipes.I am a little worried about your apricot kernals though, after all that’s where cyanide comes from, remember the Agatha Christie story?
Hi
I have been making raspberry vodka this time of year for several years. We pick them for the last time just before the frost (Michigan). It sits “beautifully” on my countertop in a huge jar unopened until Thanksgiving. That day we crack it open and share. What a wonderful tradition.
However, this year I had mold growing on the top. I can see it through the glass. HELP! What do I do?
My home made raspberry vodka had mold on the top this year. I’ve never had that problem before. Should I throw it out??
Hi Jan
Blackberry vodka needs to be infused for a maximum of three months otherwise it starts to taste very woody. We have a recipe for blackberry whisky here http://www.cottagesmallholder.com/?p=422. Otherwise use the fruit sugar ratio for raspberries.
Hi Tess
You need a massive amount of apricot kernels to create an effective poison. Most fruit kernels and pips, including apples, contain trace amounts of cyanide and can be ingested without dire results. Agatha Christie has a lot to answer for!
Hi Shria
What a shame about your vodka. I reckon that some of your raspberries must have been bad inside. I have no idea whether it’s safe to drink. I think that it might be worth venturing onto the wine making forums.
Phew!Thanks for relieving my mind , not having seen any more posts from Clare I was beginning to worry.
Bottling my Raspberry Vodka today , Yum!
We have managed to age the “amaretto” another year (mostly by virtue of leaving it on a high shelf in the larder at my mum’s house!) but dear Fiance assures me it is every bit as good as the commercial stuff. We’re trying to treasure it as much as possible, especially as I didn’t make any this year, but I think the bottle will come out of Christmas.
Sorry if I made you nervous, Tess, be assured that the cyanide is not concentrated enough, just as Fiona said.
Good to hear.. hope you have a very Happy New Year.
I am off to share my lovely rapsberry Vodkas!
Thanks for all the great information on this site.
Someone I know makes blackberry whiskey, and when it has finished maturing and the blackberrys are removed, she drains them, dips them in melted dark chocolate and puts them in the freezer until required. They are truly scrumptious.
[...] found a great site, The Cottage Smallholder with some great recipes and Ideas and I have my eye on a book called Make Mine Vodka Share and [...]
I had a go at this recipe this year and after a week had a bright red liquid. Only problem is that I now have to wait three months. If it tastes a good as it looks, happy days.
Just made first ever batch of rasberry vodka in readinewss for Christmas. Can I ask = do you need to strain it before consumption or will it just become part of the drink? Damson gin tomorrow night – roll on Christmas! CT Glos
can you use frozen berries? as my mum has been picking for the last couple of weeks and has been putting them straight in to the freezer.
Hi Wiggy
Sometimes we sample it after just a month
Hello Cameron
There’s no need to strain it if it’s consumed within 6 months.
Hi Jane
Yes you can but remember to add the juice as well if they are defrosted.
[...] raspberry vodka Raspberry Vodka [...]
Hi
we have 4 litre kilner jars in a cupboard – 2 of raspbery gin and two of vodka – what I’d like to know is when should I take the fruit out and does addidng the sugar and fruit increase the alcohol content?
Thanks – someone left some sloe berries for me in work but some other numpty threw them out cos they didn’t know what they were!
Hello,
I’m looking forward to making your raspberry vodka recipe. I’ve bought a Le Parfait jar to make it in. Please can you tell me the best way to strain the vodka in order to bottle it up? Do I just need to do this through a sieve? If so, should I squash the raspberries through it?
Thanks
What a wonderfull site, im going today to get some raspberries and strawberries, I will let you know how i get on thank you
hi,
how long can you keep rasberry vodka for before it goes off?
thanks, tom
Hi all
Raspberry gin and vodka made here last year ( thanks for introducing us to it!) Famiily and friends thought they’d died and gone to heaven with t heir Christmas pressies and everyone enjoyed it – .We tried blackberry whisky this year – only managed to get one shot fo that as someone who shall remain nameless ( you know who you are , Dearest!) drank the rest – now we have raspberry gin and vodka and blueberry vodka down for this winter. Think if I wanted to keep it for a long time I would strainthe fruit out after 6 months – but this is just my opinion.
Hi Tom
It will keep for years but you have to strain off the raspberries.
Hi there,
Picked some blackberries today so was thinking of doing them with vodka, but may try the whisky recipe. I do not have a kilner jar though and they do not sell them in my local supermarket. Can you suggest anything else instead?
Thanks
Katy
Hi KTB
I often use the glass bottle that the vodka/gin/whisky came in. We have a store in the barn for just that.
Avoid plastic bottles as this can affect the taste.
BTW when using blackberries – seep them for just three months and then remove them as they will begin to taste woody after that.
Have been so busy this year that I come to this too late – however – will be planning now ahead for next winter and would like to put some brews on. Soft fruit all eaten and put in pies but I have tons of apples – has anyone made apple vodka and can offer a recipe.
Hi kaz, I am new to this forum and I came across this recipe whilst looking for apple schnapps- I havn’t tried it myself as I’m shaking raspberry vodka daily at present.
Hope it’s what you are looking for
Kim
Ingredients
One large, or two small apples
A heaped teaspoon of sugar
A little hot water
A bottle of vodka
Equipment needed
Airtight bottle
Small bowl
Knife
Teaspoon
Method
Sterilise your bottles and dry them thoroughly, then measure out your sugar into a small bowl. Pour boiling water onto the sugar and stir using a teaspoon until it has fully dissolved. Once you can no longer see the sugar granules, pour the syrup into the bottle.
SorryKaz-I cut the recipe off half way through, here is the rest of it
The reason for adding sugar to the mixture is to bring out the flavour of the apples.
Slice your apple into small pieces. These should slip easily into your bottle but bear in mind that when you have finished drinking your schnapps you will also want to be able to get them out so that you can re-use the bottle.
Peeling the apples isn’t necessary, and red ones look great through the glass.
Once you have loaded up your bottles with the chopped apple, fill to the neck with a regular, unflavoured vodka.Cap it up and give it a good shake, then put it on a shelf in a cool dark cupboard for a good two to three months (making it now will be perfect for Christmas).
agitate it every couple of days by picking it up and giving it another shake to mix the contents.recipe found on “the adventure in self sufficiency blagger” forum
regards Kim
Hello Kim
Delighted that you had the answer. Will definitely try this myself
Thanks Kim – looks delish! I’m new here too and feeling very inspired by the whole site. Two months seems a long time to wait but as you say……close enough to Christmas.:)
Hi there,
We removed the fruit and strained the vodka at the weekend. My boyfriend thinks it smells mouldy, but I’m not sure; you mentioned it could get woody if left too long so it may be this. We did not shake it on a regularly. Is there a possibility it could be mouldy?
Katy
Hi all, just strained and bottled my raspberry vodka-sadly I have not made enough-it is delicious and may not last u til christmas. Also bottled some pomegranate vodka-much drier but very nice according to hubby. So one each then
I know this is a raspberry vodka discussion but have just tried my apple vodka…..needs more sugar than suggested – for my taste – so that it turns a bit syrupy but yum!
Thank you for great post. I need to try this raspberry vodka. Keep doing like that!
Hi i am really interested in raspberry gin but am scared of poisioning myself which prob sounds daft to you also do you still drink the gin with tonic as i couldn’t stomach it neat? Thanks for yr advice
Hi Melanie – I recommend experimenting a bit. I’ve just opened my raspberry vodka and blackberry vodka – perfect! I drink it neat as a shot, its quite sweet as I like it but you could tone it down with a mixer I guess…
Kaz has the right idea, Melanie. It’s more like an alcopop because the raw edge of neat vodka is greatly softened by the fruit juice and added sugar. We sip it neat but I would guess that diluting it with water would create a very nice longer drink. I don’t think tonic would work, although I have never tried it.
Was given this recipe and web site by some friends having helped them finish their supply!!! Have just strained and decanted our first batch, and am now enjoying the soaked raspberries & ice cream!! as well as sipping the bottled stuff – sleeping very well at the moment, and not looking forward to getting up at 5.45 tomorrow morning! Very scrummy and simple to do – great – thanks
Hi, I also found this site by accident as I wanted to make some raspberry gin and didnt really know the quantities. I made my first batch in July, went to taste it about a month afterwards and it was so delicious I drank it fairly quickly. I then made another batch but oh dear that was delicious too!! I mix it with a little tonic and its really delicious. Just sterilising a jar now to make a third batch, hopefully to share this time, and for Christmas presents. Am going to make some blackberry gin as soon as the blackberries come out. Am really enjoying making and drinking this thank you so much for a great site.
Followed the recipe for raspberry vodka in June – when do the raspberries need straining out please?Lois
Hi Lois
We strain off the raspberries after 6 months. So would do yours in December.
Hello
Ive made raspberry vodka for the last 2 years running ad it proves very popular at dinner parties – until our friend titty ka ka drank too much and broke wind (how embarrasing for titty) On serious note – I have the following recomendations to the above recipe – less sugar than it says it’s to sweet as above for us anyway. You can always add sugar to taste laterbbut you can’t take it out – I would say use half of what’s recommended above and then taste after a month and add more if needed. Also evryone goes on about leaving it 3, 6 or 12 months – however mine has never made it past 10 weeks but is lovely none the less. Enjoy!
Hi, would it be OK to use frozen raspberries, I have had such a good crop that I chose to freeze them all. I wish I had found this recipe for Raspberry Vodka earlier!
Frozen raspberries work fine.
Can’t think why not-unless anyone knows of a health reason not to-though it would dilute the gin a little-use 40% if possible.I’d personally add them still frozen as they might be a little squishy thawed and difficult to get down the bottle neck-but fresh ones break up anyway when you start shaking the mix-you might also need to add a few more but it’s all trial and error. Try it and see. Wishing you luck-off to shake my bottle now.
Hi Liz C
Yes it’s absolutely fine to use frozen raspberries – use the juice as well!
I use frozen raspberries all the time now as I always presume they are frozen soon after picking so would be “fresher” than the fresh ones in the shops and the raspberry gin is delicious, havent noticed any difference in the quality, I dont thaw them out, just put them in a bottling jar with the gin and sugar and hey presto!
Aaaaagh. What is the cloudy stuff in my bottled liquers? Damson, sloe and raspberry gin and vodka all looking like this. Do I need to refilter? Has it gone off? Please don’t tell me it’s mould. I didn’t notice it when I bottled up a month or so back…
has anyone made cherry brandy
Hi There, I am looking for some advise. I started making some raspberry vodka back in early July. I didn’t follow this recipe here but it was very similar. The fruit has been in the vodka for around 4 months. The drink looks nice, the first taste is also nice but there is little too much bite in the after taste similar to tasting soap!
So, my thoughts are does it need more sugar? Has the fruit been in too long (as I heard with raspberries & blackberries, the fruit shouldn’t be in longer than 3 months). Any ideas on what to do. Thanks
Remove the berries, and throw them away. Buy some raspberry juice, and mix together for great flavor. This comes with or without sugar. I often buy raspberry/cranberry juice. Have fun! You can’t mess it up.
Hi Andrew
It’s six months for rasberries and three for blackberries. I reckon that it needs more sugar. Add it incrementally, shake to dissolve and taste, taste, taste. Adding sugar will add to the alcohol level eventually
Hi, Thanks for the advice. I actually strained of the raspberries last night & ate them! Very tasty indeed
The drink also taste fine now. Perhaps the bits of raspberry left in when testing were affecting the flavour?
This looks great! just wondering how to make a speeded up version of raspberry, sloe and blackberry liquers. I’ve only just bumped into your site and would love to make them for Christmas… Any ideas? Thanks!
I really want to make raspberry vodka as wedding favours for my wedding next year. Could I put it into bottles with corks (e.g. mini demijohns) or would they need to have screw caps? Any ideas? Thanks
Hi Danielle
Corks would be fine!
I’ve done it with both, no problems with either.
Great..thanks
Okay, I too am finding my Raspberry Vodka too sweet and I understand I cannot remove the sugar, but what if I divided my current mix into 2 jars or bottles and added more Vodka and berries?
Hi Yvonne
That would be the best way of getting around the problem of the raspberry vodka being too sweet
Thank You fn. I will likely split the batch (currently 40oz, lol) this weekend and see what results. I am sampling some right now, mixed with Ginger Ale, it tastes good, but I can see that the sweetness would soon be too much.
I make my raspberry vodka after the first frost, and never touch it until Thanksgiving. It does not need to be stirred,or fussed with in any way.Love the countertop decoration it provides!
I made this a while ago with the supermarket own brand vodka. My boyfriend said you could tell it was cheap vodka even though it was flavoured. I wondered what quality of vodka others use?
I’m planning to do make vanila flavoured vokda for Christmas and possibly this again and currently smirnoff flavoured vodka’s are on offer the same price as non flavoured so does not make sense to buy that!
Hi Katy
I use supermarket brand vodka and gin. Not the very cheapest but the one up from that and the grog tastes fine.
i like this it sounds really good! reminds me of the rasberry cocoa flavor of voli vodka