Homemade Raspberry Liqueur Recipes

HOMEMADE RASPBERRY LIQUEUR

Steps:

• Pour raspberries into a large jar and cover with sugar. Pour vodka over all and close with lid.
• Shake several times the first day until all of the sugar has dissolved.
• Store in a cool, dark place for a minimum of one month (I recommend 6 weeks, longer is fine too). Shake every day or two.
• When the liqueur is ready to be bottled, line a strainer with a couple of layers of cheesecloth, preferably butter muslin and place it over a large pot or bowl. Pour the liquor over the cheesecloth slowly letting the liquid drain while the strainer catches the solids. Repeat if necessary.
• When ready, store in bottles. I like to keep one in the fridge for an icy after dinner drink!

RASPBERRY LIQUEUR

Steps:

• Macerate the raspberries: In a large nonreactive bowl, mash the raspberries and sugar together. I like to use a potato masher for this, but a large fork will also get the job done. Let the mixture sit on the counter for an hour loosely covered with a tea towel. The sugar will dissolve.
• Add the remaining ingredients: Stir in the vodka and carefully transfer the mixture into an airtight container that can be shaken, like a large, lidded mason jar or screw-top liquor bottle. If using, cut the vanilla bean pod in half lengthwise, and add it to the mixture. Seal the jar tightly and store it in a cool, dark place. Steep the raspberry mixture: Every two to three days, gently shake the jar to stir the mixture, which should steep for a total of four weeks.
• Strain the liqueur: After four weeks, strain the mixture. Set a fine mesh strainer lined with several layers of cheesecloth or use a nut milk bag set over a non-reactive bowl or large measuring cup. Pour the mixture through the cheese cloth or milk bag. You may need to strain it more than once, until the liqueur is clear and free of any seeds or pulp. Pour the strained liqueur into a clean airtight container, like a glass swing top bottle or mason jar.
• Serve or store the liqueur: It can be served straight away to mix in cocktails or with club soda. You can also store it in a cool, dark place for up to two weeks. It will become mellower, especially if you used a high-proof vodka.

HOMEMADE RASPBERRY LIQUEUR

Steps:

• Split the bottle of vodka evenly between the two mason jars.
• Add one bag of frozen raspberries to each jar.
• Add 1 cup of sugar to each jar.
• Put the lid on the jar and store in a cool dark place for at least a week to a couple of months, giving it a shake every once in a while. The longer you leave it, the better it will be.

HOMEMADE RASPBERRY VODKA

Steps:

• Sterilise a 1.5 litre preserving jar (see tip, left). Tip the raspberries, sugar and vanilla into the jar.
• Pour half the vodka into the jar. Seal the lid, then turn the jar upside down and give it a good shake to evenly distribute the sugar. Remove the lid and add the remaining vodka.
• Ensure the jar is sealed and store in a cool dark place, turning/shaking once a day for the first week. After 2-3 weeks you can strain the vodka through a sieve lined with coffee filter papers or a clean kitchen cloth. Pour the vodka back into mini bottles and label. The vodka will keep its pink colour for a few months, but will be drinkable for 2 years.

RASPBERRY LIQUEUR

Steps:

• In a quart jar, raspberries, 1 cup sugar, and vodka. (I use frozen raspberries as the freezing process breaks down the cell walls, allowing you to get more juice).
• Seal jar tightly, and place in a dry, dark place for about 2 weeks.
• After two weeks, strain the liquid using a double layer of cheese cloth. Gently squeeze the raspberries, getting as much juice from the raspberries as possible.
• In a fresh quart jar, add the second cup of sugar, glycerin, water to top and the strained liquid. Seal and store again in a dark place until sugar is dissolved.
• Once the sugar has all dissolved, bottle the resulting liqueur in a fresh bottle and let age for roughly 3 months.

RASPBERRY GIN

Steps:

• Tip the raspberries and sugar into a 1.5L sterilised jar. Pour over the gin, seal the jar and swirl around to dissolve the sugar. Store in a cool, dark place and turn the jar once a day for the first week. After 2-3 weeks, strain the gin through a sieve. Pour the gin into mini bottles, and label. The gin will keep its vibrant pink colour for a few months and will be drinkable for a year. Use the boozy raspberries in a cocktail or trifle, or turn them into a granita.

RASPBERRY LIQUEUR

Steps:

• Rinse the berries & cut into small pieces or mash with a fork. Place in a container, add vodka.
• Cap and store in a cool, dark place, stir once a week for 2 - 4 weeks.
• Strain & transfer the unsweetened liqueur to an ageing container (glass bottle or container with tight cap).
• Add the sugar, recap & let mellow for at least 3 months.
• Pour to a new bottle. Add more sugar if necessary.