Raspberry Extract Recipe

This Raspberry extract recipe is incredibly simple, and you can skip the mystery labels with unknown ingredients. By making it yourself, you have full control over what goes into your extract, ensuring it’s made with pure, real natural ingredients.

Adjust the quantity of raspberries to achieve the desired level of flavor in your extract. Amount can vary depending on how strong you want the raspberry flavor to be and the ripeness of the raspberries you’re using.

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What alcohol do you use to make this Raspberry extract recipe?

• Vodka: Neutral flavor, high proof (around 80).
• Rum: Subtle sweetness, high proof (around 80).
• Everclear: Extremely high proof (around 95), potent extraction.
• Brandy: Rich, warming flavor, lower proof.
• Whiskey: Adds depth and complexity, lower proof.

Helpful Equipment for this Raspberry extract recipe

• 8 Pack [1 Liter / 33 fl. oz.] Swing Top Glass Bottles w/ Airtight Stopper Lids
• 6 Pack 8 Ounce Empty Glass Bottles with Lids, Amber 
• Small Fine Mesh Strainer

Ingredients:

• 1-liter Everclear 190 proof
• 1 to 2 cups Fresh or frozen Raspberries

Steps to make this Raspberry extract recipe:

• gently wash and pat dry.
• Place prepared berries into a clean, airtight glass jar.
• Pour the base alcohol over the ingredients to completely submerge them.
• Seal the jar tightly and store it in a cool, dark place for optimal infusion.

Steeping:

1. Allow the raspberries to steep in the alcohol for several weeks or longer, depending on the desired intensity of flavor.
2. Shake the jar occasionally to redistribute the flavors.

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Straining:

1. Once steeping is complete, strain the extract through a fine mesh sieve, cheesecloth, or coffee filter to remove solid particles.
2. Press gently to extract as much liquid as possible.

Storage:

1. Transfer the strained extract into clean, airtight bottles or jars.
2. Seal tightly and store in a cool, dark place until ready to use.

Notes for this Raspberry extract recipe:

• Patience is key: Allow sufficient time for the flavors to fully infuse into the alcohol.
• Quality matters: Use fresh, high-quality ingredients for the best results.
• Experiment and customize: Feel free to mix and match flavoring ingredients to create unique blends.
• Labeling: Be sure to label your homemade extracts with the date and ingredients for future reference.
• Shelf life: Homemade extracts can last for an extended period if stored properly, but flavors may diminish over time.

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TRY MAKING

Raspberry and Rosemary: Sweet and savory, great for adding a unique twist to jams, sauces, and cocktails.

• 2 cups fresh raspberries, washed
• 2-3 sprigs of fresh rosemary
• 1 liter of vodka or another clear, neutral spirit

Follow the Instructions above

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Eligh Miller-Polivka

Hello everyone, welcome to my neck of the woods! My name is Eligh, I was born in Portland, Oregon, and I love to forage! From when I was very young, my father took me out picking mushrooms, fishing, and camping. He loved to forage for mushrooms, and so naturally, I developed a keen eye for mushroom identification. After meeting my lovely wife on the Oregon coast, I started spending all of my free time out in the woods with plant, mushroom, and tree identification books. After some time I was able to identify every tree, plant, and mushroom that I came across. I learned their uses, both by native Americans and settlers alike. At this time, I also began fishing for salmon, trout, and different species of coastal rockfish. I always felt a strong sense of pride to be able to harvest a wide variety of wild edibles to suit my palate, and then harvest some natural bait and catch a fish, even how to make hooks and line using plants and trees that grow on the river bank.
I started cooking at a very young age. In middle school, my friends and their parents would ask me to cook food for them because I could make something out of nothing. I love to cook up new concoctions and see what everyone likes. When I became of working age, I started as a buss boy at a barbecue restaurant, and then moved on to work all positions of the restaurant industry. From head chef of a Jamaican restaurant in Tulsa, OK, to sous chef at a highly accredited bistro on the Oregon coast, all before I turned 21.
I Inherited land in southeast Oklahoma and now spend my days working a Fedex delivery route and working with my wife and 3 young boys on our rural homestead. We raise many different kinds of animals and some vegetable gardens. I hunt all manor of large and small game, and butcher all of my own meat. We harvest wild edibles of all kinds and enjoy to cook with them and eat them.
I am grateful that you stopped by to see how we are doing and hope to see you again very soon. We would love to be friends and hope you enjoy all of the recipes and information that I can manage to put out.
Thank you, and much love!
-Eligh

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