Two recipes for raspberry liqueur at home

Better than raspberry liqueur can only be raspberry liqueur, home-made raspberry liqueur. This divine drink has a great berry taste and aroma, which will cheer you up and remind you of summer even on the most dank and impartial day.

Raspberry berries should be ripe and preferably fresh. It is good to make liqueurs or tinctures from frozen berries, but fresh berries are traditionally used for liqueurs, so this drink can be considered seasonal. There are a lot of recipes for raspberry liqueurs, like all drinks belonging to this category. Some imply natural fermentation, and in this they are not much different from dessert and liqueur wines, others are the infusion of berries and fruits on a water-alcohol mixture with further addition of sugar.

If we talk about traditional, folk liqueurs, then these are more often drinks of natural fermentation. Raspberries in this case are the ideal raw material. Among the people, it is raspberries that are used as a yeast starter, along with raisins. Before you start preparing any liqueur, you need to prepare the berries: remove the stalks and sepals, if necessary, soak the berries in salted water (1 tsp salt / 1 liter of water for 8-10 minutes) to remove the raspberry beetle larvae. Wash raspberries sparingly, do not leave them in water for a long time, as the berry absorbs moisture very quickly.

Raspberry liqueur of natural fermentation

How to cook:

1. Pour the prepared berry into the container in layers, sprinkling each layer with sugar. In the same way, we prepared cherry liqueur, as well as any other naturally fermented berry. Now the berry needs to be crushed with a wooden rolling pin so that it starts up the juice.
2. We add water. It should be clean, without foreign odors and not necessarily boiled, because boiling removes oxygen from the liquid, which is necessary for the normal functioning of yeast cultures, in this case wild ones.
3. We rewind the neck of the container with gauze and send it to a dark place for 3-4 days for initial fermentation. Raspberries are an ideal raw material for the preparation of yeast sourdough, so they ferment well and strongly, even if they are slightly washed.
4. When the berry ferments well – foam will accumulate on the surface, a sour smell of fermentation will appear – you need to install any water seal on the container or put on a rubber glove and a hole in one of the fingers. A water seal is, of course, always preferable. In this state, the liqueur should ferment for about 10-20 days at a temperature of 22-27^оC in a dark place.
5. When the water seal stops bubbling and the drink begins to lighten, the liquor must be filtered through several layers of gauze and poured into a clean container. Leave for another week or two in a cool place (preferably in a cellar at a temperature of 10-12^оC) and when the drink is clear, carefully remove it from the sediment and bottle it. Ready!

Pouring from natural fermented raspberries is not strong, because wild yeast is not resistant to high concentrations of alcohol. Therefore, count on 14% alcohol – a very light female drink. Sugar can be adjusted by adding it in the right amount in the form of granulated sugar or simple syrup at the end of fermentation. Also, the liquor can be “fixed” by adding a certain amount of vodka, moonshine or alcohol to it.

Raspberry liqueur with the addition of lemon, lime or orange juice is very good – add freshly squeezed juice to the finished liqueur and get a very original drink with a pleasant sweet and sour citrus taste. By the way, do not rush to throw away the remaining cake after making the drink. You can fill it with vodka, moonshine or diluted alcohol, add sugar to taste and get something wonderful that belongs to the category of liquor tinctures. This method of preparation proved to be excellent when the venerable Don Anointed prepared rowan wine, and an amazing tincture came out.

Raspberry vodka pour

This drink refers to liqueurs figuratively – the technology is more similar to the preparation of raspberry liqueurs, which I advise you to familiarize yourself with before using this recipe.

Pour the prepared raspberries into a jar, crush with a wooden rolling pin. Pour vodka or alcohol and 400 ml of water. Infuse the drink under the lid in the sun for 8-10 days. Then filter the resulting infusion through a sieve, and squeeze the cake well with gauze in several layers. Add sugar syrup to taste and 200-300 ml of water. Let the drink rest for 2-3 weeks, strain again and you can start tasting. The robin is lightened according to this recipe quickly enough.

The output is a coarser liqueur, but no less tasty and fragrant. Add 80-100 ml of freshly squeezed lemon juice to the drink, you will not regret it. Cake, by the way, can be used by analogy with the first recipe. In conclusion, I would like to add that you need to drink this divine drink very carefully. Raspberry liqueur is drunk very easily, but at the same time it behaves like young wines or cider. The head is clear, and the legs …