Description
It takes a very long time to infuse, but it is worth it! A great way of using up surplus berries. Lovely added to sparkling wine or cocktails, or just on it’s own! As a bonus, the leftover raspberries are delicious with ice cream!
Ingredients
- 2 pounds Fresh Or Frozen Raspberries
- 1 pound Sugar
- 6 cups, 5 tablespoons, 1 teaspoon, 5-¼ pinches Vodka
- 4 whole 2-Pint Canning Jars
Preparation
You will need 4 2-pint jars for this.
Layer the raspberries and sugar into the jars, adding about 2 tablespoons of raspberries then a tablespoon of sugar – no need to be exact – just split it evenly between all 4 jars. Make sure to pack everything down so you can fit as much in as possible – more raspberries = more flavour!! The mixture may or may not fill up all the jars, depending on how well the mixture is packed in. If there is not enough left to fill a jar completely, just eat the raspberries instead!
Pour in the vodka bit by bit – it will seem to fill up, but then it will soak down through the raspberries. Be patient and let as many of the air bubbles as possible come to the surface of the jar.
Now, here’s the hard bit: close the jars tightly and leave them in a cool dark place for about 3 months! It’s worth it, I promise you!
After 3 months, strain out the raspberries and store the liqueur in bottles. The raspberries themselves are great with ice cream, but beware as they are pretty potent!
I like to put a bit of the liqueur in the bottom of a glass and then top it with sparkling wine or lemonade – yum!
