Prep Time: 5 minutes | Cook Time:
- 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
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.
Like all infusions, the longer it sits, the better it gets.