As many of you know by now, making my own homebrew, specifically mead (honey wine), is one of my favorite things to do. I also love infusing flavors into different mediums, including alcohol. When I don’t have the time to brew up some wine or mead, I like to make an infused wine to extract some homegrown or foraged flavor in a quick and simple way. We recently had a ton of raspberries ripening in our backyard, and the mint is also going crazy, so I decided to make a raspberry mint infused wine. It turned out absolutely delicious!
Raspberry Mint Infused Wine Recipe
This recipe is very simple, and you can change it up with whatever fruit or herbs that you like. Some good alternatives are peaches, blackberries, strawberries, plums, lemon balm, lavender, or chamomile.
I used a dry sauvignon blanc (Barefoot brand), but you can use any sweet or dry white wine based on your own personal preference. The raspberries do add a bit of sweetness, but not as much as one would think, so keep that in mind.
While the end result looks a bit like kool-aid, trust me when I say that it’s absolutely delicious! A hint of fruity sweetness from the raspberries, and the mint really shines through as well.
We took this raspberry mint infused wine on a recent camping trip to the coast and it was perfect for sipping by the campfire!
Making infused wine is going to be my new thing, I can tell already!
Now, off to make some more tasty wine infusions…
Herbal Infused Beverages
Here are some of my other favorite infusion recipes:
- Infused Winter Gin
- Conifer Infused Vodka
- Wild Violet Infused Vinegar
- Reishi Mushroom Infused Wine
- Dandelion Vinegar
- Elderflower Liqueur
Raspberry Mint Infused Wine
- 1 cup fresh raspberries
- 1 small bunch fresh mint
- 1 bottle white wine dry or sweet, whatever your preference
- Put the raspberries and mint in a quart sized jar. Use a spoon to crush the raspberries up slightly.
- Pour the entire bottle of wine over the raspberries and mint, then cover with a lid and put in a quiet spot in your kitchen
- Let the infusion steep for 2-3 days, then strain out the raspberries and mint with a fine mesh sieve and enjoy!