Go Back
A hand holding a glass bottle with raspberry extract inside.

Simple Homemade Raspberry Extract Recipe

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.
Print Recipe Pin Recipe
Prep Time 5 minutes
Additional Time 56 days
Course: Easy Extracts
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup fresh raspberries or ¾ cup dried raspberries here's a freeze dried source if you cannot find them local to you
  • 1 cup high-proof alcohol (over 80-proof)
  • 1 tsp lemon juice helps balance flavor and preserve
  • 1 tsp Optional: vanilla extract or orange extract for depth

Equipment

Method
 

  1. 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.
  2. If you're starting with dried raspberries, there’s no prep needed; just make sure they’re food-grade and free from added sugar.
  3. 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.
  4. 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.
  5. 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.
  6. Store in a dark place or cupboard.

Notes

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 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. 

Tried this recipe?

Let us know how it was!