Raspberry Liqueur

READY IN: 2160hrs 15mins
YIELD: 750 ml
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a quart jar, raspberries, 1 cup sugar, and vodka. (I use frozen raspberries as the freezing process breaks down the cell walls, allowing you to get more juice).
  • Seal jar tightly, and place in a dry, dark place for about 2 weeks.
  • After two weeks, strain the liquid using a double layer of cheese cloth. Gently squeeze the raspberries, getting as much juice from the raspberries as possible.
  • In a fresh quart jar, add the second cup of sugar, glycerin, water to top and the strained liquid. Seal and store again in a dark place until sugar is dissolved.
  • Once the sugar has all dissolved, bottle the resulting liqueur in a fresh bottle and let age for roughly 3 months.
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