Red Raspberry Liqueur Food

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.

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.

RASPBERRY LIQUEUR

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.

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.