We suggest making a homemade raspberry liqueur with approximately 15% alcohol content. You can use fresh raspberries, but if it’s not raspberry season, frozen berries are also an option. If using frozen berries, thaw them at room temperature before starting.
Ingredients:
- Raspberries – 2 kg
- Vodka (or another 40% alcohol spirit) – 1 liter
- Sugar – 0.5 kg
- Water – 500 ml
Preparation:
- Sort and rinse the raspberries. Gently crush them by hand (or with a masher) in a deep container to avoid juice spilling. Transfer the mashed raspberries into a glass jar and pour vodka over them, ensuring the alcohol covers the berries by a few centimeters.
- Seal the jar tightly, shake, and store it in a warm, dark place for one week, shaking it daily.
- After a week, strain the mixture through clean cheesecloth, squeezing out the pulp thoroughly (don’t discard the pulp yet). Set the filtered liquid aside for now.
- Place the raspberry pulp into a pot, add water and sugar. Heat over low heat until it boils, simmer for about 5 minutes, skimming off any foam. Remove from heat and cool.
- When the sweetened raspberry liquid cools to about 25-30°C (77-86°F), pour the raspberry vodka into it.
- Stir the contents of the pot, then strain the mixture through cheesecloth. Pour into a clean container, seal, and store in a cool place to age for one month.
- After aging, strain the liqueur once more, pour it into bottles of your choice, seal, and store in a cool, dark place. This raspberry liqueur can be kept for up to one year.
Your raspberry liqueur is ready. Enjoy!