Only brewing for 3 weeks.
Liqueurs get better with age as the vodka mellows more over
time.
Vodka with higher the alcohol content will do a better job of
extracting the most from whatever fruit or citrus you use.
Yield: 4 cups
24 oz of fresh or frozen raspberries
3 1/2 cups vodka
1 cup of sugar
- Pour raspberries into a large jar and cover with sugar. Pour in vodka and close with lid.
- Shake several times the first day until all the sugar has dissolved.
- Store in a cool, dark place for a minimum of one month (I recommend 6 weeks, longer is fine too). Shake every day or two.
- When the liqueur is ready to be bottled, line a strainer with a couple of layers of cheesecloth, preferably butter muslin (finer than cheesecloth) and place it over a large pot or bowl. Pour the liquor over the cheesecloth slowly letting the liquid drain while the strainer catches the solids. Repeat if necessary.
- When ready, store in bottles. I like to keep one in the fridge for an icy after dinner drink!
I have made a raspberry liqueur (about 6 wks
ago)…..essentially the same recipe as yours…..BUT….according to an old recipe I
had, I made it with Canadian whiskey instead of vodka. It’s still In the
“brewing” stage.
http://spikedsweetshoppe.com/2013/11/02/contest-a-call-for-home-made-chambord-recipes/
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