Infused homemade moonshine is so much fun to drink. It's also fun to make and to give away as DIY gifts. This raspberry moonshine is a delightful color, and like all infusions, it gets better the longer you let it sit. Make it in early summer when fresh raspberries are at their best and then give it as gifts (or serve it at happy hour) all year round.

This moonshine recipe is a two-step process. The first step is to pour the fresh raspberries into a quart mason jar, then mash the berries with a wooden spoon. Add two cups of Everclear or plain high proof moonshine. Seal the jar and give it a good shake. Let the mixture sit for three weeks, shaking the jar every other day.

After three weeks, make a simple syrup to complete the raspberry moonshine. Boil two cups water and 1 1/2 cup sugar in a large saucepan and stir until the sugar dissolves completely. Let the simple syrup cool to reach room temperature while you use a cheesecloth to strain the raspberry solids from the alcohol. Mix the alcohol and the simple syrup, seal the jar again and let it sit for at least two more weeks. After that, serve the raspberry moonshine over ice or in your favorite cocktail recipe.

This is an awesome DIY project to make for your next girl's night! And it doesn't have to stop there! Check out our other posts for our Apple Pie Moonshine recipe, our Blackberry Moonshine, Watermelon Moonshine, and Strawberry Moonshine recipe. You can even use vodka in these drink recipes if you want! Simply add whatever you want to infuse to moonshine and tada, you've got yourself an easy recipe you can't beat! When it comes to moonshine, Wide Open Eats has you covered.

Watch: 12 Moonshine Flavors + Infusions

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Raspberry Moonshine 

Prep Time: 5 minutes | Cook Time:

quart

INGREDIENTS

  • 2 cups Everclear or plain moonshine (Grab something close to 190 or 195 proof)
  • 9 oz fresh raspberries
  • 2 cups purified water
  • 1 1/2 cups sugar

Instructions

Pour the raspberries into a quart mason jar, and mash with a wooden spoon. Add alcohol, then seal and shake the jar. Let set for 3 weeks, shaking the jar every other day.

Boil the water and add the sugar, stirring until the sugar dissolves, then let cool to reach room temperature.

Meanwhile, strain the raspberry solids and seeds from the alcohol. Return the alcohol to its jar. Add the simple syrup mixture, then seal the jar and let set for at least 2 weeks.

This will have about half the potency as the original alcohol used. If you want to keep it incredibly strong, add less simple syrup.

Notes

Like all infusions, the longer it sits, the better it gets.

Nutrition Facts
Raspberry Moonshine
Amount Per Serving
Calories 2736 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0.05g 0%
Polyunsaturated Fat 1g
Monounsaturated Fat 0.2g
Sodium 2mg 0%
Potassium 403mg 12%
Total Carbohydrates 385g 128%
Dietary Fiber 17g 68%
Sugars 366g
Protein 3g 6%
Vitamin A 2%
Vitamin C 112%
Calcium 6%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.