Last Updated on August 8, 2025 by Nico
Learn how to make raspberry extract at home with just a few ingredients. This homemade raspberry extract recipe is simple to make and is a great way to store and use foraged raspberries.
Why make raspberry extract?
I like having homemade extracts on hand to elevate our baking and desserts. I like adding homemade bourbon vanilla extract to sourdough pumpkin cinnamon rolls in the fall and using homemade cholocate extract in my coffees in the wintertime.
Homemade extracts also make great gifts and if you know an avid baker, raspberry extract is a great one to make for them! Chances are they’ve tried vanilla or almond extract, but raspberry extract isn’t as common or as easily available. I like to add it to cakes, frostings, glazes, and drinks to taste the raspberry essence, and it’s super simple to make at home.
And you’re also getting more for your money… homemade extracts are often stronger and more pure than what’s available in the grocery store, especially if you use freshly foraged berries.
Fresh or dried raspberries
This raspberry extract recipe can be made with either fresh raspberries or dried ones. I prefer using dried because they have less liquid content, which helps the extract last longer, but they can take longer to release their flavour. Fresh berries will give you a stronger-tasting extract.
How to make raspberry extract
Tools
Pint-sized mason jar or another airtight container – I like these ones
Small saucepan
Coffee filter, cheesecloth, or jelly bag – I like these unbleached ones
Baking sheet (if you’re drying berries)
Funnel (optional but handy)
Dark glass bottle for storing – I like these amber glass extract bottles
Ingredients
Fresh or dried raspberries – here’s a freeze dried source if you cannot find them local to you
High-proof alcohol (over 80-proof)
Lemon juice (helps balance flavor and preserve)
Optional: vanilla extract or orange extract for depth
Instructions
If using fresh fruit, give them a rinse and pat dry with a clean cloth. Remove any stems or green bits. For a more intense raspberry flavor extract, some people freeze and thaw the berries first to break down cell walls and release more color and flavor.
If you’re starting with dried raspberries, there’s no prep needed; just make sure they’re food-grade and free from added sugar.
Add the raspberries into your clean pint-sized mason jar, along with the lemon juice, and optional vanilla or orange extract. Cover the berries with high-proof alcohol until they are fully submerged.
Add a lid to the jar and shake it gently. Label and date the jar and store it in a dark place at room temperature for at least 4 weeks, giving it a gentle shake every few days.
After about a month (I like to leave mine up to 8 weeks for a stronger flavour), strain the extract through a coffee filter, cheesecloth, or jelly bag into a clean glass bottle. Press gently on the solids with the back of a spoon to release as much extract as possible. It should have a beautiful red color.
Store in a dark place or cupboard.
How long will it last
Your homemade raspberry extract should last 6–12 months. Keep it in an airtight container away from direct sunlight.
How to use raspberry extract
- Add a few drops to frosting, cake batters, or pancake mix
- Stir into herbal tea or raspberry lemonade
- Add to smoothies or sparkling water for a nice summer drink.
How much to use
It depends on the recipe, but you would use it like any other extract (think vanilla extract). You normally only need small amounts. I’ve found that about ¼ tsp at a time goes a long way.
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Simple Homemade Raspberry Extract Recipe
Ingredients
Equipment
Method
- If using fresh fruit, give them a rinse and pat dry with a clean cloth. Remove any stems or green bits. For a more intense raspberry flavor extract, some people freeze and thaw the berries first to break down cell walls and release more color and flavor.
- If you’re starting with dried raspberries, there’s no prep needed; just make sure they’re food-grade and free from added sugar.
- Add the raspberries into your clean pint-sized mason jar, along with the lemon juice, and optional vanilla or orange extract. Cover the berries with high-proof alcohol until they are fully submerged.
- Add a lid to the jar and shake it gently. Label and date the jar and store it in a dark place at room temperature for at least 4 weeks, giving it a gentle shake every few days.
- After about a month (I like to leave mine up to 8 weeks for a stronger flavour), strain the extract through a coffee filter, cheesecloth, or jelly bag into a clean glass bottle. Press gently on the solids with the back of a spoon to release as much extract as possible. It should have a beautiful red color.
- Store in a dark place or cupboard.
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