Freshly made Raspberry Liqueur. Sexy.
I know, I know, everyone and their best friend Shoshanna is “hand-making” something right now in ‘merica. Whatever, I am not deterred by this trend! In fact the whole reason I decided to make Raspberry Liqueur was because I had nearly a whole bottle of Vodka to get through and I really DON’T drink Vodka. Plus, I mistakenly bought some Raspberries out of season and though eating them wasn’t the greatest idea, I knew I could extract their supreme Raspberry flavour with a lil’ sugar and alcohol.
This is literally the first time I’ve ever made liqueur so deal with my janky-ass recipe. If you’d like to read some really legit articles about making your own liqueur, go here. If you don’t care and like to fly by the seat of your pants, here we go!
- 1 750ml Bottle of Vodka (don’t get terrible Vodka, you will taste the nastiness)
- 6 oz of Raspberries
- 1 1/2 cups Turbinado Sugar
- 1 Medium sized Mason Jar
Day 1: add 3 oz Raspberries to Jar and cover with approx 1/2 cup sugar, then nearly fill jar with Vodka. Shake several times that day.
Day 2: strain, add remaining Raspberries to jar and cover with sugar. Shake a bunch again.
Day 3: strain again, add more sugar and vodka to cover Raspberries. Keep shaking. Never stop shaking.
Day 4: strain again and mash berries to get all liquid out. Add more sugar, Vodka or Water to taste.
Mashed Raspberries with all of the goodness leached out of them.
Sensational. You did it!
Yummmm. There you go. One sad looking bottle of wilted, pale looking Raspberries later and one hefty, luxurious bottle of Homemade Raspberry Liqueur.