How long should raspberries infuse for liqueur, and what ABV extracts the best flavor?

Expanded Explanation

Raspberries extract fast because their aroma is mostly in the skin and juice, so you don’t need long macerations. A clean range is 40–50% ABV (vodka or light brandy), and you should start tasting at day 2. Most batches peak between 4–10 days; after that you often pull more seed tannin and a dull, jammy heaviness.

Dosage is the real lever: 400–700 g raspberries per 1 L spirit gives a strong, cocktail-ready base. If using frozen berries, extraction is quicker and juicier, so plan to strain earlier and allow more settling/filtration. Sweeten only after straining; add syrup in stages so you don’t bury the fresh berry aroma.

Common mistakes are crushing into puree, squeezing the bag/filter (pushes haze), and leaving seeds too long (bitterness). Flavor impact should be bright, floral-berry with a clean tart snap—often improved by a tiny acid lift (citric) after straining. Store cool and dark; raspberry top notes fade with heat and headspace, so smaller bottles help once opened.