

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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