Raspberry liqueur

Wednesday, August 21, 2019

Homemade raspberry liqueur according to a proven recipe. A wonderful, moderately sweet alcoholic drink with a pleasant berry taste and a subtle raspberry aroma. This liqueur can be prepared at any time of the year from either fresh berries or frozen raspberries.

The recipe for our fragrant alcoholic drink at home does not differ in complexity or precious set of necessary ingredients. However, for the raspberry liqueur to be truly delicious, be sure to choose vodka of the highest quality. Bad vodka (especially moonshine, alcohol and the like) will never make a good liqueur!

The fundamental condition for making raspberry liqueur is its infusion time. Take your time and let the berries really develop their own taste, color and smell. The minimum is a month, and the standard is 2-3. Store the prepared homemade raspberry liqueur in a dark and dry place and serve chilled.

Ingredients:

Making a dish step by step:

To make homemade raspberry liqueur, we will need the following ingredients: raspberries, vodka and sweet sand. If you decide to prepare such a liqueur, for example, in winter, you can safely use frozen berries (whole or in the form of puree).

Take 600 grams of ripe and fragrant raspberries. I never wash raspberries because I pick them myself and use them right away.

Grind the berries using any convenient method. You can use it in a blender or just with a mashed potato masher. It is important: you must turn raspberries into puree, because whole berries will not impart all their taste, color and smell to the liqueur.

Pour the raspberry puree into a suitable sized jar (I use 1.5 liters).

Pour in 300 grams of sweet sand.

And immediately fill it with a bottle of vodka (500 ml).

Screw the lid on tightly, shake the jar well and leave to infuse in a dry, black space for at least 1 month. It is best to place the jar in a kitchen cabinet. For the first 4-5 days you will need to shake the jar so that the sugar is completely dissolved, then you don’t need to do this.

This is how my raspberry liqueur looked after exactly 1 month. I would have let the berries steep longer, but I was in a hurry to share the recipe with you.

All that remains is to strain the liquor. To do this, place gauze in a sieve or colander (fold in 4-5 layers), place a deep bowl and pour in the liqueur. At first, the liquid will drain intensively, after which it will only drip. After about 15 minutes, you can gather the gauze into a knot and carefully squeeze out the remaining liqueur. We don't need berries anymore.

As a result, we get about 900 ml of the most delicious homemade raspberry liqueur.

We pour it into beautiful bottles, seal it tightly and store it in a dry and dark place. Before drinking, put the bottle in the refrigerator or even the freezer for some time - it turns out even tastier (in my opinion) especially when very chilled.

A wonderful, moderately sweet alcoholic drink with a pleasant berry taste and a subtle raspberry aroma. Cook for your health and bon appetit, friends!

Homemade raspberry liqueur

I present to your attention the fastest technology for making raspberry liqueur, which does not require infusion. The whole process will take no more than 2 hours. The purchased drink has a sweet, but not cloying taste and a pleasant smell of berries with notes of vanilla. This is a traditional dessert alcohol. Ripe raspberries of any variety, color and condition will do (fresh or frozen), but it is important that the berries are not rotten, sour or moldy. In terms of color and smell, the most successful liqueurs are made from reddish raspberries.

Vodka can be replaced with ethyl alcohol diluted with water, well-purified moonshine (preferably fruity) or store-bought cognac. In extreme cases, light woody notes will appear.

In the case of frozen fruits, in order to preserve the fruity aroma, it is imperative to consume not only the raspberries themselves, but also the liquid that formed after defrosting.

Ingredients:

raspberries (reddish or yellowish) – 0.5 kg;
vodka (moonshine, alcohol 40%) – 1.25 liters;
sugar – 0.7 kg;
citric acid – 6 g;
water – 0.6 liters;
vanilla sugar – 5 gr.

The output will be about 2 liters. liqueur. To make another quantity, it is quite proportional to count the added ingredients.

Raspberry liqueur recipe

1. Pour water over the berries, bring to a boil and cook over low heat, stirring occasionally, until the pulp turns snow-white. This usually takes 50-60 minutes.

2. Remove and squeeze the raspberries dry (you can strain through a sieve). Add sugar to the broth, stir until the sugar is completely dissolved, then cover with a lid.

3. After cooling to room temperature, filter the “compote” through 2-3 layers of gauze to remove small particles.

4. Pour in vodka (alcohol, moonshine), add citric acid and vanilla sugar. Mix. Pour the mixture into a bottle or jar.

5. Close the container with liqueur and leave for 1-2 hours at room temperature. Shake after any 30 minutes to better dissolve the ingredients.

6. Filter the drink through cotton wool to add transparency. If turbidity and natural sediment are not important, the filtration step can be skipped.

7. Homemade raspberry liqueur is ready, after cooling in the refrigerator you can start tasting. Shelf life in a black room is 1 year. Strength – 18-20 degrees.

Homemade raspberry liqueurs. Keep everything under control!

Buying ready-made raspberry liqueur is not a problem, but is it worth it? Some options are quite sweet, others are more reminiscent of cloying cough syrup than a unique digestif. Creating such a liqueur at home gives you complete control over the situation - here you yourself control its sweetness and strength, which means the result literally will not disappoint you!

Meanwhile, there are at least less raspberry drinks in the commercial sector. One of the most recognizable is the French berry liqueur Chambord, where the raspberry-blackberry mixture dominates. The pleasure is not cheap - about $35. Fortunately, I found and adapted the recipe for this drink (find it below). Bols, Dekuyper, Marie Brizzard, Monin and all those who produce dozens of sugary-sweet drinks with just any taste have raspberry liqueur in their arsenal. Well, where would we be without French Creme de Framboises? Although “Framboise” is still worth sucking in as a distillate. All these drinks have one thing in common - you will have to put up with their excess or insufficient sweetness and imperfect taste in general. In general, these liqueurs look great on bar shelves, but in the depths of your own favorite cabinet it is better to keep homemade raspberry liqueur, or better yet, even a couple. They literally won't disappoint you!

Raspberry liqueurs are characterized by a wonderful, excuse the joke, raspberry color, wonderful berry taste and truly summer smell. They can be prepared all year round, because frozen raspberries are often sweeter and cheaper than fresh store-bought ones. It is best to take wild berries - they are more aromatic. Preparing liqueurs is very simple; all you need is patience, little investment in alcohol and little more patience. In principle, any recipe for strawberry and cherry liqueurs can be used with raspberries, but there are more reliable recipes. And once again: you yourself control the taste of the upcoming drink, and this, I think, is the most important thing!

Recipe for raspberry liqueur with vodka

Ordinary, like 2x2, but with its own problems. I would call this recipe a classic, a starting point from which you can create whatever you can think of.

350 g fresh or frozen raspberries
zest of ½ lemon
700 ml of vodka, moonshine or alcohol 40-50%
180 ml regular sweet syrup

Wash raspberries and remove spoiled berries. Place it in a one and a half liter jar and mash it to a puree. Add the zest of half a lemon without the white peel and pour in vodka. Leave for 3 weeks. Then strain through several layers of gauze and filter through cotton wool. Boil ordinary syrup and add to the tincture. Use more syrup as needed, depending on your own taste. The drink should be kept for at least a couple more weeks, but it’s normal to wait more than a month - during this period of time, the raspberry liqueur will become what it should be.

Double raspberry (Chambord replica)

Chambord liqueur (Chambord or Chambord Liqueur Royale de France) is an impeccable standard of illusion of grandeur for a berry liqueur. It is sold in a pretentious spherical bottle, placed in a gold box, decorated with a crown. Its bottle resembles a scepter, a reference to the royal origins of the drink. Arrogantly, Chambord is not just a berry liqueur. Raspberries and blackberries soaked twice in cognac are unusually mixed with a citrus note, vanilla and the sweetness of flower honey. This recipe is a good replica of the famous French liqueur.

liter jar of fresh reddish raspberries (0.7 kg frozen)
1 liter jar of blackberries (or black raspberries)
120 ml fragrant honey
200-250 ml regular sweet syrup
500 ml vodka or alcohol 40-50%
350 ml cognac (any fruit brandy)
zest of ½ orange
¼ vanilla bean (4 g vanilla sugar, 1 tsp extract)

Sort the raspberries, wash, dry and transfer to a suitable sized jar. Add syrup, honey and crush the berries well with a wooden spoon. Add vodka, cognac, orange zest and vanilla, stir, close the jar tightly and leave in a dark, cool place for a week. Strain the liqueur through a sieve or several layers of gauze, do not squeeze out the solid residue, but simply let the water drain. Filter through cotton wool or coffee filters, pour into unstained bottles and store in a cool, dark cabinet. Use within 1 year. Exposure of 2-4 weeks is welcome. Try Double Raspberry instead of Cassis with champagne as an ingredient in Kira, or use liqueur instead of Cointreau in Cosmopolitan (swap the vodka for bourbon)!

This recipe in practice:

Raspberry liqueur “Rosy Melba”

Nellie Melba, once the world-famous diva of the Paris and Metropolitan operas, is now recognized more by the delicate dessert that bears her name. A juicy combination of peach, strawberry and ice cream, called “Peach Melba”, was created at the Savoy Hotel in London by professional chef Auguste Escoffier, especially for the singer, who was afraid to eat ice cream, fearing for her own voice. A cool combination that has found a worthy embodiment in the form of pale salmon liqueur. Drink neat after dinner or add it to ice cream. Attached is the recipe:

half-liter jar of fresh raspberries (340 g frozen)
6 dried peach halves (3 new peaches, 20 frozen slices)
200-250 ml regular sweet syrup
550 ml vodka or alcohol 40-50%
250 ml light rum

Raspberry liqueur with wine

Just an experimental reddish wine liqueur that can be improved indefinitely. Lemon and vanilla are natural companions of raspberries not only in drinks, but also in cooking, but you can try something more interesting. I personally, using the experience of past recipes, would rely on orange zest, honey instead of sugar, and maybe the rest of the summer berries. Best of all, the liqueur does not require long infusion, so you don’t have to wait long before trying your new creation!

350 g fresh or frozen raspberries (approximately 600 ml)
500 ml dry reddish wine
120-150 ml fruit brandy
1 tbsp. l. lemon zest
200-250 g sugar
1 vanilla bean (either sugar or extract)

Sort the raspberries, wash, dry and transfer to a jar of a suitable size, where the berries must be crushed with a wooden spoon. Add wine, mix well, close the jar tightly and leave it alone for 2 days. Immediately infuse vanilla and lemon zest in cognac or any other fruit brandy for 2 days. Strain the raspberry-wine mixture through a sieve, strain the berries into desserts or baked goods. Pour a glass of wine into a separate vessel, and pour the rest into a saucepan and put on fire. Add sugar, stir over medium heat until the sugar is completely dissolved, remove from heat, and cool. Strain the cognac, then mix it in a suitable sized jar with raspberry syrup and a previously poured glass of wine. Shake well, close the jar tightly, and leave for another 2 days. You can try, but the best results will come after a month of aging in a dark, cold place.

Raspberry and red currant liqueur

300 g fresh or frozen raspberries
300 g reddish currants
500 ml vodka or alcohol 40-50%
200-250 ml regular sweet syrup
zest of 1 medium orange
zest of 1 medium lime/lemon
1 cinnamon stick
2 tsp. vanilla extract

Wash the raspberries and currants, sort them and pour them into a jar of a suitable size. Add cinnamon, zest of 1 orange and 1 lime/lemon without white peel and a cinnamon stick. Pour vodka/good moonshine/diluted alcohol over everything and leave for 6 weeks, shaking frequently. Strain, filter and add sweet syrup and vanilla extract (either 1/2 vanilla pod or 8-10 g vanilla sugar). This unique recipe uses 1 spoon of vanilla extract, but 2 spoons gives the best result. The extract is sweet, so you can use less sweet syrup (the same with vanilla sugar). Here it's to taste. This liqueur tastes great with cheese.

Homemade raspberry liqueur

The problem with almost all expensive store-bought liqueurs is that they are very sweet and even cloying. Therefore, raspberry liqueur, made independently, will become a real gastronomic discovery for almost everyone. The article describes how to create this magical drink using fresh or frozen raspberries in a short time.

Traditional raspberry liqueur with alcohol

Raspberry liqueur made with alcohol or vodka is rightfully considered the more common version of this aperitif. This is justified by the availability of alcohol or similar strong alcohol. It is sold everywhere and is cheap. As a reward, you receive a fragrant and strong liqueur, with which you can both meet dear guests and go to the guests yourself.

What will be needed:

1 kg of fresh berries;
1 liter of alcohol diluted to 40%;
1 l. clean water;
1 kg of sweet sand;

After the berry base has been sorted, it is placed in a jar and filled with a liter of alcohol. In this state, it remains to infuse for 14 days. And after this time, you still need to prepare the syrup.

To do this, you need to dissolve a kilogram of sugar in a liter of water and bring it to a boil. Then let the extract cool to room temperature. While it cools, separate the raspberry alcohol infusion from the remaining sediment either through a fine sieve or through several layers of gauze. Then we combine both waters in one container.

The aperitif is considered ready, and you can take a sample. But to get better memories, it is recommended to give it a few days to brew. If the sediment on the day is small, it is not necessary to remove it.

A quick recipe for raspberry liqueur at home using cognac and syrup

If the previous method can be considered the most easily accessible, then this one is more common. Since it does not require long insistence in the process. Cognac serves as the alcohol base here. It harmonizes with the berry, gives the drink nutty notes, and naturally gives a sufficient degree of strength.

For quick production we will need:

0.6 kg of fresh berries;
0.9 liters of cognac;
0.6 kg of sweet sand;
0.4 l of water;

Raspberries do not require preparatory rinsing, since they themselves are a natural antiseptic and immunomodulatory agent. It is placed in a jar and filled with cognac. After that, everything is carefully mixed and remains in a state of rest for several days (2, 3 days). The infusion should be shaken once or twice a day.

After 2 days, it is necessary to filter the resulting infusion from sediment. Then prepare the same syrup as in the previous recipe. The upcoming development is also similar - mix the cooled solution with berry tincture and bottle it.

The strength and sweetness of this alcohol is regulated by the amount of sugar. If you take 1 kg instead of 600 g, the result will be the sweetest and least strong.

Homemade raspberry liqueur with vodka

Raspberry liqueur with vodka is also in the Top 3 favorites. Its main convenience is that it is prepared with vodka. In other words, practically from available ingredients. The recipe involves adding a small amount of vanilla or cinnamon, but this may not be necessary. The proportion of sugar can also be increased if desired; initially, take 0.4 kg.

0.5 kg of fresh berries;
0.7 liters of vodka;
250 ml water;
0.4 kg of sweet sand;
Vanilla pod optional;

Place the entire berry and vanilla pod in a glass container and add 0.7 liters of vodka. In this state, the contents are infused for 10 days with repeated stirring.

After that, you need to strain the acquired infusion and free it from the processed base. 250 g of sugar is added to the purchased tincture, everything is mixed well and infused for an additional 3 days.

From the remaining 150 g of sand with water we prepare a syrup, which will need to be cooled to room temperature. Then you can stir the resulting extract with the alcohol infusion.

The aperitif is bottled in the desired capacity. During storage, raspberry alcohol prepared at home can be divided into several layers. This is a completely normal occurrence. In such cases, you just need to shake the bottle before use.

Raspberry liqueur (recipe with leaves)

An aperitif prepared according to this recipe promises to be not only tasty, but also healthy, as it is prepared with the addition of fortified raspberry leaves. The manufacturing recipe will require:

50 g new raspberry leaves;
1,000 ml vodka;
0.5 kg of fresh raspberries;
0.6 kg of sweet sand;
0.6 liters of unsullied water;

The entire production procedure is reduced to several successive steps. Place the cleaned base in a glass container along with the leaves. It is better to lay in layers, alternating with leaves. After that, everything is filled with a liter of alcohol, locked with a tight lid and infused for 2-3 weeks. As a standard, you can let it stand longer.

The next step is to make the already familiar syrup from sugar and water. Mix the cooled syrup with the previously filtered berry infusion. We pour it and put it in a dark, cold space.

Following the same technology, you can prepare a sweet aperitif with the scent of cherry. To do this, you need to replace the raspberry leaves with similar ones from the cherries.

Raspberry liqueur with gin

Gin is also the alcoholic base for a good aperitif. This recipe does not require liquid - only 750 ml of gin, 0.75 kg of berries and 0.5 kg of sweet sand.

The berry is filled with gin for a period of 14 days, or longer. The container goes into a dark room;
After this, the infusion is combined, and half a kilo of sugar is added to the pulp and mixed. In this mode, the “porridge” “reaches” for 4-5 days with repeated stirring;
After several days, we squeeze the berries and get syrup; if necessary, filter it using gauze or a sieve;
And at the last step you need to mix the gin infusion with the resulting syrup. That's it, homemade raspberry liqueur is ready.

People with high blood pressure should keep in mind that raspberries have the ability to increase it. Therefore, this kind of drink can become both medicine and poison - it all depends on the amount drunk.

Homemade raspberry liqueur with vodka and zest

Another unique way of making this alcoholic drink involves the zest of 1 lemon. It is removed in a narrow layer, without snow-white skin. Required ingredients:

0.7 kg of fresh raspberries;
0.4 kg of sweet sand;
0.2 liters of fresh water;
1 liter of vodka;
Zest of 1 lemon;

The berry with lemon zest is placed in a glass container and filled with vodka. You can also drink alcohol diluted to the strength of vodka (40%). Next you need to leave the container to infuse for 2 weeks.

After 2 weeks, prepare sweet syrup by mixing sand and liquid. If you like drinks sweeter and with a lower strength, you can double the amount of sugar and water.

When the syrup has cooled, you need to carefully strain the raspberry infusion, straining through cheesecloth if necessary. After which we combine it with the tincture, close it and put it in the refrigerator.

It is recommended to store it in the refrigerator during consumption. It is best to consume it without the help of others and serve it to guests as an aperitif that has been previously chilled.