Homemade raspberry liqueur according to all canons – 4 recipes

Buying ready-made raspberry liqueur is not a problem, but is it worth it? Some options are very sweet, others are more like a sugary cough syrup than a gourmet digestif. Making such a liqueur at home gives you complete control over the situation – here you control its sweetness and strength, which means that the result will definitely not disappoint you!

Meanwhile, raspberry drinks in the commercial sector are more than enough. One of the most famous is the French berry liqueur Chambord, dominated by a raspberry-blackberry mixture. Pleasure is not cheap – about $ 35. Fortunately, I found and adapted the recipe for a replica of this drink (look below). Bols, Dekuyper, Marie Brizzard, Monin and all those who produce dozens of sugary-sweet drinks, well, just with any taste, have raspberry liqueur in their arsenal. Well, where without the French Creme de Framboises? Although “Framboise” is still worth absorbing as a distillate. All these drinks have one thing in common – you have to put up with their excessive or insufficient sweetness and imperfection in taste in general. In general, these liqueurs look beautiful on the bar shelves, but in the depths of your favorite cabinet it is better to keep homemade raspberry liqueur, or even a couple. They definitely won’t disappoint you!

Raspberry liqueurs are characterized by a beautiful, sorry for the pun, raspberry color, amazing berry flavor and a really summery aroma. They can be prepared all year round, because frozen raspberries are often sweeter and cheaper than store-bought ones. It is best to take a wild berry – it is more fragrant. Liqueurs are very easy to prepare, all you need is patience, a little investment in alcohol and a little more patience. In principle, any recipe for strawberry and cherry liqueurs can be applied to raspberries, but there are more reliable recipes. And once again: you yourself control the taste of the future drink, and this, I think, is the most important thing!

Recipe for raspberry vodka liqueur

Simple, like 2×2, but with its own troubles. I would call this recipe a classic, a starting point from which you can do anything you can think of.

Wash raspberries, remove spoiled berries. Put it in a one and a half liter jar and mash it to a puree state. Add the zest of half a lemon without the white skin and pour over the vodka. Insist 3 weeks. Then strain through several layers of gauze and filter through cotton wool. Boil a simple syrup and add to the tincture. If necessary, take more syrup, here rely on your taste. The drink should be kept for at least another couple of weeks, but it is optimal to wait more than a month – during this time the raspberry liqueur will become what it should be.

Many “testers” say that the liqueur in this recipe is more like cough syrup with a very faint raspberry flavor. Here, as they say, for an amateur. To avoid this, use 450-500 ml of vodka and double the volume of raspberries (700 g). Other additives are also appropriate: spices, extracts, etc.

Double Raspberry (Chambord replica)

Chambord liqueur (or Chambord Liqueur Royale de France) is the perfect example of the illusion of grandeur for a berry liqueur. It is sold in a pretentious spherical bottle, placed in a gold box, topped with a crown. Its bottle resembles a scepter, a reference to the drink’s royal origins. Arrogant, but Chambord is not just a berry liqueur. Twice soaked in cognac, raspberries and blackberries are wonderfully combined with a citrus note, vanilla and the sweetness of flower honey. This recipe is a good replica of the legendary French liqueur.

Sort the raspberries, rinse, dry and transfer to a jar of a suitable volume. Add syrup, honey and crush the berry well with a wooden spoon. Add vodka, cognac, orange zest and vanilla, mix, close the jar tightly and leave in a dark, cool place for a week. Strain the liquor through a sieve or several layers of gauze, do not squeeze out the solid residue, but simply let the liquid drain. Filter through cotton wool or coffee filters, pour into clean bottles and store in a cool, dark cupboard. Consume within 1 year. An exposure of 2-4 weeks is welcome. Try Double Raspberry instead of Champagne Cassis as an ingredient in Cyrus, or use liquor instead of Cointreau at the Cosmopolitan (substitute bourbon for vodka)!

This recipe in action:

Raspberry liqueur “Rosy Melba”

Nellie Melba, once the world famous prima donna of the Paris and Metropolitan operas, is now more recognizable by the most 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 talented chef Auguste Escoffier, especially for the singer, who was afraid to eat ice cream, fearing for her voice. An amazing combination that has found a worthy embodiment in the form of a pale salmon liqueur. Drink neat after dinner or added to ice cream. Attached is the recipe:

Sort raspberries, rinse, dry and crush with syrup in a two-liter jar. Add finely chopped peach, vodka and rum, mix well. Close the jar tightly and leave in a dark, cool place for a week. After 7 days, when the liquid acquires a distinct taste and aroma of raspberries with peaches, strain it through a sieve or several layers of gauze, do not wring it out, but let it drain. If necessary, filter the finished liquor through cotton wool or coffee filters, bottle it and leave it in a cool dark cabinet to rest for 2-4 weeks. Use within 1 year!

Raspberry liqueur with wine

Just an experimental red 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 previous recipes, would bet on orange zest, honey instead of sugar, and possibly other summer berries. The good news is that the liqueur does not need to steep for long periods of time, so you won’t have to wait long before tasting your new creation!

Sort the raspberries, rinse, dry and transfer to a jar of a suitable volume, where the berries need to be crushed with a wooden spoon. Add wine, mix well, close the jar tightly and leave alone for 2 days. At the same time, insist vanilla and lemon zest for 2 days on cognac or any other fruit brandy. Strain the raspberry-wine mixture through a sieve, berries for desserts or pastries. Pour a glass of wine into a separate bowl, and pour the rest into a saucepan and put on fire. Add sugar, stir over medium heat until sugar is completely dissolved, remove from heat, cool. Strain the cognac, then in a jar of a suitable volume, mix it with raspberry syrup and a previously poured glass of wine. Shake well, close the jar tightly, leave for another 2 days. You can try, but the best result will be obtained after a month of exposure in a dark, cool place.

Raspberry and red currant liqueur

Wash raspberries and currants, sort and pour into a jar of a suitable volume. Add cinnamon, zest of 1 orange and 1 lime/lemon without white skin, and cinnamon stick. Pour everything with vodka / good moonshine / diluted alcohol and leave for 6 weeks, shaking often. Drain, filter and add sugar syrup and vanilla extract (or 1/2 vanilla pod, or 8-10 g vanilla sugar). The original recipe uses 1 scoop of vanilla extract, but 2 scoops works best. The extract is sweet, so you can take less sugar syrup (the same with vanilla sugar). Here to taste. This liqueur tastes great with cheese.

PS Do not forget that not only liqueurs are made from raspberries, but also other homemade alcoholic drinks. For sure, if you like liqueurs, try making raspberry liqueurs, and don’t miss the chance to make raspberry wine – it’s worth it, believe me!