Raspberry Liqueur Recipes

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.

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.

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.