Homemade Raspberry Liqueur
- 1 pound fresh raspberries
- 3 cups good quality vodka
- Zest from 1 lemon, peeled
- 1 cup Imperial Sugar Extra Fine Granulated Sugar
- 1 cup water
- Wash raspberries removing any debris. Place in a bowl and muddle them with a wooden dowel or back of a spoon. Transfer the raspberries to a large sealable glass jug or container. Add vodka, stir, and seal. Place the jug in a cool dark place for 4 weeks, stirring once every week.
- Once 4 weeks have passed, strain the raspberries from liqueur using a cheesecloth or coffee filter. Reserve liqueur in a 32-ounce or larger clean glass jug. Create a simple syrup by bringing water and sugar to a simmer in a saucepot. Stir until sugar dissolves then remove from heat; cool completely. Add simple syrup to the liqueur and stir to combine. Seal and store in the refrigerator for 2 weeks. After liqueur “mellows” in refrigerator, serve.
- Raspberry liqueur can be served by itself as a cordial, as an aperitif over ice with club soda, or as an addition to many cocktails. Store in refrigerator for up to 1 month.
Imperial Sugar Insight
Recipe developed for Imperial Sugar by Meredith Steele @InSockMonkeySlippers.
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