How to Make Raspberry Moonshine Recipe
Ingredients
2 cups fresh raspberries (or frozen, thawed)
2 cups water
1½ cups simple syrup (1½ cups water + 1½ cups sugar)
2 cups Everclear (or other high-proof neutral spirit)
1 cup vodka (optional, for a smoother flavor)
1 tablespoon lemon juice (fresh squeezed)
1 teaspoon vanilla extract (optional for balance)
Tip: Fresh raspberries make the flavor pop, but good-quality frozen berries work too, especially when they’re out of season.
Equipment
Large saucepan
Fine mesh strainer or cheesecloth
Large pitcher or bowl
Mason jars or glass bottles for storage
Instructions
Step 1: Simmer the Raspberries
In a large saucepan, combine the raspberries, water, and lemon juice.
Bring to a light simmer over medium heat and cook for 10 minutes, gently stirring and breaking up the berries as they soften.
Step 2: Add the Simple Syrup
Stir in the prepared simple syrup.
Simmer for another 5 minutes to blend everything together.
Step 3: Cool and Strain
Remove from heat and let the mixture cool to room temperature.
Strain through a fine mesh strainer or cheesecloth into a large bowl or pitcher, pressing lightly to get all the juicy goodness out without forcing too much pulp.
Step 4: Mix in the Alcohol
Once the syrup is fully cooled, stir in the Everclear and vodka (if using).
Add the vanilla extract at this stage if you want a slightly rounded, smoother flavor.
Note: For stronger moonshine, you can skip the vodka and use all Everclear.
Step 5: Bottle It Up
Pour the finished Raspberry Moonshine into clean mason jars or bottles.
Seal tightly and refrigerate.
Storing and Serving
Refrigeration: Store in the fridge; it’s best consumed within 3 months.
Flavor Improvement: Let it rest for at least 48 hours — it mellows and blends beautifully.
Serving Ideas: Serve chilled over ice, mix into lemonades or sparkling water, or drizzle over vanilla ice cream for an adult dessert.
