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How to Make Raspberry Leaf Wine (1 UK Gallon Recipe)

 raspberryleaf

Raspberry leaf wine is a delicate herb wine with light floral aromas, gentle herbal notes and a smooth, refreshing finish. Made from the young leaves of the raspberry plant rather than the fruit, it produces an elegant white-style country wine that is crisp, aromatic and surprisingly refined.

Best enjoyed while still youthful, raspberry leaf wine captures the freshness of early summer and makes an excellent aperitif or light table wine.

Wine Profile

  • Style: Delicate aromatic herb wine

  • Colour: Pale straw to light gold

  • Body: Light

  • Sweetness: Dry to off-dry

  • Acidity: Medium

  • Alcohol: 11–12% ABV

  • Yield: Approximately 1 UK gallon (4.5 L), around 6 × 750 ml bottles

  • Difficulty: Beginner

Nutritional & Winemaking Characteristics

  • Natural Sugar: Negligible

  • Natural Acidity: Low

  • Natural Tannin: Low to moderate

  • Pectin Content: None

  • Aromatic Intensity: Medium

  • Recommended Acid Addition: Yes

  • Recommended Tannin Addition: Not usually required

  • Best Yeast Choice: Lalvin QA23 or Lalvin 71B

Harvest Calendar

  • Harvest Season: May – July (UK)

  • Best Picking Time: Young leaves before or just as the plants begin to flower

  • Suitable for Fresh Use: ✔ Yes

  • Suitable for Drying: ✔ Yes

  • Suitable for Freezing: ✔ Yes

  • Best Source: Home gardens, allotments, pick-your-own farms (with permission) and unsprayed wild patches

Identification & Safety

Correct identification

Use leaves from the European Raspberry (Rubus idaeus).

Characteristics include:

  • Compound leaves with 3–7 serrated leaflets

  • Dark green upper surface

  • Silvery-white, softly hairy underside

  • Arching, lightly thorny canes

  • White flowers followed by red berries

Similar species

Other raspberry species are generally suitable, but avoid harvesting from ornamental or unidentified Rubus species unless you are certain of their identity.

Which parts should be used?

✔ Young, healthy leaves only.

The first flush of spring and early summer growth produces the finest wine.

Never use

  • Yellowing or diseased leaves

  • Leaves affected by mildew

  • Leaves from heavily sprayed plants

  • Tough, late-season leaves

Wear gloves if harvesting from thorny canes.

Best Leaves to Use

Choose leaves that are:

  • Bright green

  • Soft and tender

  • Free from insect damage

  • Harvested before heavy fruiting begins

Young leaves provide the cleanest flavour and the most delicate aroma.

Ingredients

  • Approximately 175–225 g young raspberry leaves (loosely packed, around 3–4 litres)

  • 2.0–2.25 lb (900 g–1.0 kg) white sugar

  • Water (to make up to 1 UK gallon (4.5 L))

  • Juice of 2 lemons

  • Juice of 1 orange

  • Finely pared zest of 1 lemon

  • Finely pared zest of 1 orange

  • 1 tsp yeast nutrient

  • 1 Campden tablet (optional)

  • Wine yeast (half packet recommended):

    • Lalvin QA23 (highly recommended)

    • Lalvin 71B

    • EC-1118

Optional Ingredients

  • 75–100 g raisins (for extra body)

  • Small piece of fresh ginger

  • 1 tsp glycerine after fermentation

Preparation

  1. Harvest the leaves on a dry morning once the dew has evaporated.

  2. Shake gently to remove insects.

  3. Rinse briefly in cool water if necessary.

  4. Remove any coarse stalks or damaged leaves.

Fresh young leaves give the finest results.

Making the Herbal Infusion

  1. Place the leaves into a large saucepan.

  2. Pour over approximately 3 litres of boiling water.

  3. Simmer gently for 20–25 minutes.

Avoid prolonged boiling, which may extract excessive tannins.

  1. Strain off the liquid and discard the leaves.

Only the infusion is fermented.

Making the Must

  1. Pour the hot raspberry leaf infusion into a sanitised fermentation bucket.

  2. Dissolve the sugar into the hot infusion.

  3. Add the citrus juice and zest.

  4. Top up with cool water to reach 1 UK gallon (4.5 L).

  5. Allow the must to cool below 25°C (77°F).

  6. Add:

    • Yeast nutrient

    • Crushed Campden tablet (if using)

  7. Cover and leave for 24 hours if Campden was added.

  8. Add the yeast and stir thoroughly.

Primary Fermentation

  1. Ferment for 5–7 days.

  2. Stir gently once daily.

  3. Maintain a fermentation temperature of 18–22°C.

The fermentation is clean and uncomplicated because only the herbal infusion is used.

Transfer to Secondary

  1. Siphon carefully into a sterilised demijohn.

  2. Fit an airlock.

  3. Top up if required.

Secondary Fermentation

Allow fermentation to continue for approximately 3–5 weeks.

Rack whenever sediment reaches around 1–2 cm.

Clearing & Aging

Once fermentation has finished:

  • Leave to clear for 2 months

  • Rack again if necessary.

  • Bottle when brilliantly clear.

Raspberry leaf wine is best enjoyed while fresh.

  • Minimum aging: 4 months

  • Ideal aging: 6–12 months

  • Peak drinking: 1–2 years

Expected Results

  • Original Gravity: 1.085–1.095

  • Final Gravity: 0.995–1.000

  • Alcohol: 11–12% ABV

Tips for Better Raspberry Leaf Wine

  • Harvest young leaves before heavy fruiting.

  • Avoid old, leathery foliage.

  • QA23 yeast preserves delicate floral aromas exceptionally well.

  • Citrus helps brighten the wine's fresh herbal character.

  • Raisins improve body without masking the subtle flavour.

  • Bottle while the wine is youthful and vibrant.

Common Mistakes to Avoid

  • Using mature leaves.

  • Harvesting leaves affected by mildew.

  • Boiling the leaves vigorously.

  • Picking from plants treated with pesticides.

  • Over-aging the wine.

About Raspberry Leaf Wine

Although raspberry leaves are best known for their traditional use in herbal teas, they have also been used for generations by country winemakers to produce delicate and refreshing wines. Compared with blackberry leaf wine, raspberry leaf wine is softer and less tannic, giving it a gentler, more floral character.

The infusion of young leaves produces a remarkably refined wine with hints of meadow flowers, honey and fresh herbs. Properly matured, it is an excellent example of how seemingly humble ingredients can produce elegant country wines.

Serving Suggestions

  • Serve well chilled (8–10°C)

  • Excellent with grilled trout, chicken and seafood

  • Pairs beautifully with goat's cheese and young Wensleydale

  • Complements salads and light summer lunches

  • Wonderful as an aperitif on warm evenings

Storage & Aging

  • Best consumed within 2 years

  • Store in a cool, dark place

  • Best drinking window: 6–24 months

  • Intended to be enjoyed while the fresh aromas remain lively

Frequently Asked Questions

Does raspberry leaf wine taste like raspberries?
No. The leaves produce a delicate floral and herbal character rather than the rich fruit flavour associated with raspberry wine.

Can I use dried raspberry leaves?
Yes. Properly dried leaves retain much of their character and can be used successfully, although fresh leaves generally give a brighter, more aromatic wine.

Can I freeze the leaves?
Yes. Freezing freshly picked leaves is an excellent way to preserve them until you're ready to brew.

Why don't I need additional tannin?
Raspberry leaves contain enough natural tannin to give the wine gentle structure without making it harsh.

How long should I age raspberry leaf wine?
It is best between 6 months and 2 years. Longer aging tends to diminish the delicate floral aromas that make this wine so distinctive

 

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