Raspberry Gelato Moonshine
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An easy homemade moonshine recipe with Everclear, raspberries, sugar, mint, and vanilla. This sweet and refreshing Raspberry Gelato Moonshine is a delicious fruit flavored moonshine recipe that can be enjoyed on its own or mixed to make a cocktail.
Ever since we posted our first homemade moonshine recipe you guys asked for more. And I don’t like to disappoint!
Do you love the delicious flavor of raspberry gelato? Do you love a good strong drink? If so, you are going to love this raspberry gelato moonshine recipe.
Not only is this fruit flavored moonshine packed with flavor, but its color is absolutely gorgeous. Oh, and it is super easy to make. What more could you ask for?
Related: 11+ Amazing Flavored Moonshine Recipes
The most difficult part of making this recipe is waiting for it to be well infused.
While the recipe calls for letting your raspberry moonshine sit for 4 weeks, if you simply don’t have that sort of time, no worries! Basically it is a “the longer, the better” sort of thing to allow the flavors mix. So, if you cut the time short it isn’t the end of the world!
If you don’t like raspberry, don’t be afraid to try the recipe using a different berry.
This moonshine would be wonderful made with blackberries, strawberries, or even blueberries. Truthfully, you could use just about any fruit you wanted to flavor the Everclear. The only thing in the recipe you may need to change is the amount of sugar needed.
Homemade Raspberry Gelato Moonshine Supplies:
Ball Mason Jar with Lid (16 oz)
Watkins All Natural Extract, Pure MintAvery Oval Labels WhiteUltra Fine Cheesecloth
Raspberry Gelato Moonshine
Ingredients
- 2 cups water
- 1/2 cup granulated sugar
- 4 cups raspberries
- 2 Tablespoons vanilla extract
- 2 Tablespoons mint extract
- 3 1/2 cups 190 proof Everclear
Instructions
- In a medium saucepan, bring water to a boil. Add sugar and stir constantly until completely dissolved. Remove from heat and set aside to allow to cool thoroughly.
- Place raspberries in a large bowl. Use a fork or the back of a wooden spoon to muddle the berries. Divide evenly into 4 mason jars.
- Once the sugar-water is cooled, add the vanilla and mint extracts. Stir well. Pour equal amounts into 4 mason jars.
- Top with Everclear, divided evenly into each jar. Close jars and shake well.
- Store the jars in the refrigerator for 4 weeks, shaking every 2 days to help with the infusion process.
- Strain through a cheesecloth to remove raspberry pieces. Pour back into mason jars and return to refrigerator until ready to enjoy.
Notes
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I love that you can make two dishes at once with the potato and pasta salads. This recipe looks delicious, I love eggs in potato salads!
Going with the old-fashioned recipes is exactly what makes a dish so delicious! I love how easy and perfect your potato salad is! I can’t wait to try it!
Such a classic and a must have for all summer BBQs! I can’t wait to try yours!
Nothing beats the classic! Nothing!
I think you need to reread your recipe and instructions. I think you forgot to mention the water in the recipe. I think you are trying to make a simple syrup by boiling water and sugar together. You don’t want to boil Everclear.otherwise boiling Everclear will just evaporate the alcohol.
Does this recipe call for water?
Yes, 2 cups of water.
Can I swap out ever clear for vodka?
Yes, that should be fine.
Do you happen to have a Recipe for Blueberry Moonshine ??
Thanks .. I Love your recipes !!!
I do not, sorry!