Red Raspberry Liqueur Recipes

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 LIQUEUR RECIPE

Steps:

• Gather the ingredients.
• Split the raspberries equally between two quart-sized jars. Add 1/2 cup of sugar to each. Shake to coat the berries and allow to macerate for 30 minutes.
• Pour half the vodka into each jar (about 1 1/2 cups per jar). Seal and shake well to dissolve the sugar. Check every 30 minutes and shake again until you're sure the sugar is completely dissolved.
• Store the jars in a cool, dark place for two weeks, shaking every day or two.
• Using a fine-mesh strainer lined with cheesecloth, strain the raspberries from the liqueur. To remove more sediment, empty and rinse the cheesecloth and strain two or three more times.
• Funnel the raspberry liqueur into two 16-ounce (or four 8-ounce) bottles. Seal and store with other liquors in a cool place out of direct sunlight.

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.

RED RASPBERRY LIQUEUR

Steps:

• 1. Sugar syrup recipe 3 cup sugar boiled with 1 1/2 cup water till sugar is thoroughly dissolved. Be sure mixture is cooled before using.
• 2. Crush berries through strainer and filter. Add juice and berries to alcohol. Stir and steep one week. Strain. Taste. Add sugar syrup as necessary. Many frozen fruits are already heavily pre-sugared. If using fruits without syrup, treat them as fresh fruit but reduce the amount of water when making the sugar syrup because of the water content in the frozen fruit. Yield. About 6 cups.

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.