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Subject: Re: raspberry liqueur
From: Kent Garber
Posted: Mon Jan 21. 2002, 20:33 UTC
Followup to: "raspberry liquor"  by pamela  (Mon Jan 21. 2002, 18:26 UTC)
This is the only recipe I have.  If you desire a higher proof raspberry 
liqueur than you can either use more vodka and less zinfadel, or you can use a 
higher proof vodka.

Raspberry Liqueur 

1 1/2 pounds fresh raspberries, picked over and washed 
1 cup sugar 
3 cups white zinfandel 
1 1/2 cups 100-proof vodka 
2 cups water 

Crush raspberries and sugar together in bowl. Let stand for about 1 hour. 
Transfer to clean 2-quart container and add zinfandel, vodka, and water. Cover 
and let stand in a cool, dark place for 3 days, shaking frequently. 

Use a fine-mesh strainer to strain out solids. Discard. Transfer liqueur to 
clean container and let stand for 1 week. Rack or filter into final container. 
Age for at least 1 month more before serving. Yield: Approximately 1 1/2 
quarts.

If you choose to filter instead of racking, than filter ingredients through a 
wet coffee filter, or a wet cheesecloth, or wet muslin.  The water makes these 
filtering devices less absorbent.


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