New This Month

Raspberry-Infused Vodka


Mixing up fruit-infused booze favors is easy, then tie on a recipe for our Rasmopolitan Cocktail.

  • Yield: Makes 1 1/2 liters

Source: Martha Stewart Weddings, Spring 2011


  • 1 pints fresh raspberries
  • 1 3/4 cups sugar
  • 2 bottles (750 ml size) medium-quality vodka


  1. Wash raspberries and pat dry; place in a 2-quart nonreactive container with a tight-fitting lid. Add sugar, and toss to combine. Pour in vodka, and close container. Store in a cool, dark place until ready to use (1 to 3 months). Shake every day until the sugar is dissolved. Using a sieve set over a funnel, strain vodka into bottles.

Cook's Notes

This recipe can be multiplied if needed, as long as you have a container that is large enough.

Reviews Add a comment

  • jdobson
    4 MAY, 2012
    How did you wrap the caps to make them white?
  • suzysomething
    8 JAN, 2012
    We used to make something similar to this for Christmas every year. In October we'd put a huge glass jar filled with the wonderful libation into a paper bag and then into a dark closet and left it in solitude until Thanksgiving. All our friends began to ask for it in early November...they loved it and so did we. It's a great recipe and can be a wonderful gift.