Enjoy the taste of seasonal raspberries longer by turning them into a liqueur. It’s delicious drunk neat, added to your favorite cocktail, or mixed with club soda.
Raise your hand if you’re going a little overboard when buying ripe, seasonal berries at the farmer’s market or grocery store. I do!
Unfortunately, the high season for berries is always too short. So a few years ago I started making liqueurs from the abundance of fresh berries I had in case I needed a berry solution. When I can’t eat them fresh, an infused liqueur is a delicious alternative.
What is raspberry liqueur?
A liqueur is a sweetened liquor with added flavors such as coffee, walnuts, or fresh fruit. For this recipe, raspberries are macerated with sugar and vodka (and a vanilla bean, if you like) to pull out the fruit’s natural juices.
The mixture is then left to rest for four weeks, during which time the raspberry and vanilla flavors infuse the vodka. Because you’re not applying pressure to squeeze out the flavors, this slow extraction process ensures all of the flavors are infused into the liqueur.
After four weeks, the mixture is strained. The resulting liquor is a tangy, raspberry-flavored drink that can be drunk neat or enjoyed in countless cocktails. Add a squirt of this to your next margarita, daiquiri, or gin and tonic for a touch of summery berry flavor.
Tips for making raspberry liqueur
Raspberries can vary in sweetness depending on factors like the time of year or your location. This recipe calls for a moderate amount of sugar, but I encourage you to taste the raspberries to gauge their sweetness and adjust the amount of sugar accordingly.
For tart berries: Add an additional 1/4 to 1/2 cup of sugar per pint. After macerating the raspberries in the sugar and vodka, taste and adjust again if needed.
For sweet berries: Reduce the sugar by a tablespoon per pint.
Since the raspberry mixture will need to be stirred every few days, keep it where you can see it (but out of direct sunlight). I keep mine in my pantry where it will catch my eye. And since I’m in it at least once a day, I always notice it and shake it slightly. If you think you’ll forget, create a calendar reminder!
How to store the raspberry liqueur
Choose an airtight, non-reactive container (stainless steel, glass, or ceramic) for making and storing the raspberry liqueur. I have many different sized mason jars with lids on hand for making liqueurs. A twist or flip-top bottle will also work.
I find that when the lid is on tight, mason jars do a great job of keeping everything airtight. You don’t want to swish around a jar only to find the lid isn’t tight, or worse, discover creepy crawly friends who’ve found their way inside!
Tips for straining liqueur
After the mixture has soaked for four weeks, strain to remove the raspberry pulp and seeds. A nut milk bag is great for straining, but I like to place it over a fine mesh strainer and then pour the liqueur through both for an extra layer.
Alternatively, you can stack several layers of fine cheesecloth or a tea towel over the fine mesh screen. You may have to strain it several times. At the end, the liqueur should be tinted but clear.
Make it your favorite seasonal fruit liqueur
If you enjoy the sweet, tart taste of raspberries in a liqueur, don’t stop there! Try this recipe with strawberries, plums, peaches, or any of your favorite spring or summer fruits. It’s a delicious way to savor the flavor of seasonal fruit for longer.
More homemade liqueur recipes to try
- Homemade coffee liqueur
- Homemade Nocino walnut liqueur
- Homemade Campari
- How to make vanilla extract
- Crema di limoncello
raspberry liqueur
This recipe requires a minimum of four weeks steeping time.
ingredients
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4 pints raspberries
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2 cups sugar
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3 cups vodka
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1 vanilla beanOptional
special equipment
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Cheesecloth or use a nut milk bag
method
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Macerate raspberries:
In a large non-reactive bowl, puree the raspberries and sugar together. I like to use a potato masher for this, but a large fork will do, too. Let the mixture rest on the counter, loosely covered with a tea towel, for an hour. The sugar will dissolve.
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Add the rest of the ingredients:
Stir in the vodka and carefully pour the mixture into an airtight container that can be shaken, such as a large mason jar with a lid or a screw-top liquor bottle.
If using, cut the vanilla bean in half lengthwise and add to the mixture. Close the jar tightly and store in a cool, dark place.
Infuse the raspberry mixture:Gently shake the jar every 2-3 days to stir the mixture, which should steep for a total of four weeks.
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Strain liqueur:
After four weeks, strain the mixture. Insert a fine-mesh strainer lined with several layers of cheesecloth, or use a nut milk bag placed over a non-reactive bowl or large measuring cup. Pour the mixture through the cheesecloth or milk bag. You may have to strain it more than once until the liqueur is clear and free of seeds or pulp.
Pour the strained liquor into a clean, airtight container, such as a swing top glass bottle or mason jar.
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Serve or store the liqueur:
It can be served immediately for mixing into cocktails or with club soda. You can also keep it in a cool, dark place for up to two weeks. It will be milder, especially if you’ve used a strong vodka.
| nutritional information (per serving) | |
|---|---|
| 117 | calories |
| 0g | Fat |
| 17g | carbohydrates |
| 0g | protein |
