Sunday, 15 August 2010

Raspberry liqueur

Mr Portions just “happened to have some raspberries” that needed using pronto. Funny coincidence, eh? What better use for them than becoming raspberry liqueur?

Here’s what you need:

2 cups fresh raspberries
2 cups vodka (we used Smirnoff Blue)
½ cup
Polish pure spirit
1 vanilla bean
Pinch of allspice
½ cup
sugar syrup

NB. If you don’t wish to use Polish pure spirit, simply replace it with extra vodka.

Wash the raspberries and place in a kilner jar. Mash them gently just so they start to release some juice and flavour.

Add the vodka, Polish pure spirit, vanilla bean and allspice.

Seal the jar and swirl the ingredients round.

Store in a cool, dark place for 3 weeks.

Strain the mixture through a fine sieve or mesh and mash the raspberries to ensure you get as much juice and flavour from them as possible. You may have to do this more than once to ensure all pulp is removed. Action shot of filtering:

We found that lining the sieve with a coffee filter filters the liquid very effectively but you do need to change it as it clogs. I always find it fascinating what’s left after straining and filtering – this looks like mincemeat and look how limp the vanilla pod has gone:

Pour back into kilner jar and add the sugar syrup (to taste), maturing for a further 3-5 weeks:

Filter again, and bottle your now-potable liqueur! Although the liqueur is now potable, you might find it a little “robust” and wish to age it a bit longer. I certainly found it a touch punchy for my taste!


Time to make, from start to potable: 6-8 weeks, although you may wish to age longer

Yield: approx 2 cups/500ml

1 comment:

Rachel said...

I'm looking forward to trying out this recipe, especially as i have more ripe raspberries in my garden! Just need to buy my supplies tomorrow and should have some lovely raspberry liqueur in time for Christmas!