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How to Make RASPBERRY LIQUEUR - 4K UHD

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This delicious RASPBERRY LIQUEUR can be enjoyed by itself or combined with champagne to create a fabulous RASBERRY BELLINI ( • How to Make a RASPBERR... . As with all of our liqueur recipes, you can enjoy “skinny” cocktails if you make the low carb version using our recipe for KETO SIMPLE SYRUP ( • How to Make KETO SIMPL... .
INGREDIENTS
• 500 g (18 oz, or about 4 measured cups) raspberries
• 480 ml (2 cups) vodka (100 proof is preferred)
• 240 ml (1 cup) simple syrup ( • How to Make SIMPLE SYR... ) or keto simple syrup ( • How to Make KETO SIMPL...
DIRECTIONS
1. Add raspberries to a resealable jar. Fresh raspberries are preferred, but frozen raspberries may be substituted.
2. Crush the raspberries with a muddler, then pour in vodka. Stir, then seal jar. Shake vigorously to infuse flavors.
3. Store jar in a cool, dark location such as a cupboard for 14 to 28** days. Shake daily.
4. After steeping for the desired number of days, pour and strain liquid into a pitcher using a cheesecloth to collect all of the seeds.
5. Add the simple syrup (or keto simple syrup) and stir to blend.
6. Pour the liqueur into a swing top glass bottle or any resealable container.
*For a less sweet liqueur, decrease the simple syrup to 180 ml (3/4 cup)
**Steeping for 28 days will allow a more intense raspberry flavor to develop.
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Try our other LIQUEUR recipes…all with LOW CARB KETO versions!
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COFFEE LIQUEUR: • How to Make COFFEE LIQ...
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KETO ORANGE LIQUEUR: • How to Make KETO ORANG...
LIMONCELLO: • How to Make LIMONCELLO...
MINT LIQUEUR: • How to Make MINT LIQUE...
PEACH LIQUEUR: • How to Make PEACH LIQU...
WHITE CRÈME DE CACAO: • How to Make WHITE CREM...
Try our SYRUPS and MIXERS!
KETO SIMPLE SYRUP: • How to Make KETO SIMPL...
SIMPLE SYRUP: • How to Make SIMPLE SYR...
SWEET & SOUR MIX: • How to Make SWEET & SO...
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ALMOND LIQUEUR: Coming Soon!
APRICOT LIQUEUR: Coming Soon!

Опубликовано:

30 мар 2021

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Комментарии : 13

@kb2vca 2 года назад

Interesting approach to a delicious liqueur. Here's a slightly different method: I would 1. freeze the berries. 2. allow them to thaw. That enables far more juice to be extracted . 3 add the quantity of sugar you are planning to use for the syrup directly onto the berries and let them sit for about 30 minutes to an hour -the sugar helps further extract the juice. 4. press or squeeze the berries to extract as much juice as possible. 5. Strain the juice. 6. add to vodka. No need to wait to macerate the berries; no need to allow some of the vodka to be soaked up by the cheese cloth; no need to further dilute the vodka by adding water (simple syrup). Enjoy

@ToriztaCantina 2 года назад

Thanks for sharing!

@user-dm1tv6nl2e 2 года назад

This! Does the liqueur change/meld over a few weeks, or does it stay the same with this method?

@kb2vca 2 года назад

@@user-dm1tv6nl2e if you add whole fruit you are using the alcohol as a solvent to extract the flavors and that process can take time to fully extract all flavor and color. If you use the juice you have extracted then over a week or two the flavors will meld and change but in my opinion, you can enjoy this liqueur immediately: if you were making a cocktail you wouldn't wait a couple of weeks before drinking it, would you? .

@user-dm1tv6nl2e 2 года назад

@@kb2vca more curious from the standpoint of any time based changes. There are some liqueurs I've seen where a bit of aging time after the flavoring mass has been removed (fruit, nuts, etc) results in a more cohesive flavor.

@kb2vca 2 года назад

@@user-dm1tv6nl2e Totally agree: when you macerate the fruit you are using the alcohol as a solvent to extract flavors, but when you add juice you are adding the flavors. As I suggest, I do expect there to be a melding of flavors as the alcohol and the juice combine - there are I think chemical reactions and some esters are formed and the tannins in the fruit may be modified by the alcohol so I would expect the flavors to improve a few degrees over a couple of weeks but nothing like the changes you see when you use fruit or nuts or spices or herbs. The flavors are TOTALLY dependent on being extracted by the alcohol and that can take a month.