Residents of Western Europe prefer liqueurs to all other sweet alcoholic drinks. In Eastern Europe, of which we are a part, they do not refuse liqueurs, but prefer to make them from their own berries and fruits. sweet liqueurs, including those without the addition of alcohol. In this sense, raspberries take first place in popularity. Raspberry liqueur, prepared at home, can be found in every farmer who cultivates raspberry trees. An important technological aspect of making raspberry liqueur, common to other drinks from this series, is the use of ceramics at home as necessary containers. The technological process will also require glassware, and ceramics, in extreme cases, can be replaced with enamel.

How to make raspberry liqueur at home

The main concern of the raspberry liqueur manufacturer is the quality of the raw materials. Berries, jam, alcohol-containing drinks, water - everything must meet the standards and be used in clean containers.

Preparing the berries

In the classic version, when raspberries are going to be used right away, they are carefully sorted, cleared of any debris. Then the berries are slightly mashed and poured into a glass container. But there are other possibilities when the liqueur is going to be made from raspberry jam or from frozen berries, which is also quite simple at home.

Did you know? Raspberries should be frozen no later than two hours after picking.

How to make raspberry liqueur at home (without adding alcohol)

A liqueur that is prepared without the addition of vodka, alcohol or other strong drinks can very loosely be called a liqueur. It would be more correct to talk about raspberry wine, since the technology is quite consistent with making homemade wine using the traditional method of fermentation. The advantage (or disadvantage, as you like) of raspberry liqueur made according to the “wine” recipe is its low alcohol content. Required ingredients:

• 2 kg raspberries;
• 0.8 kg sugar;
• 0.2 liters of water.

First, raspberries and sugar are placed in a glass jar (3 liters) in layers, after adding water, the whole thing is crumpled with a wooden spoon (or a rolling pin). When placed in a warm place (where, for example, there is more sun), the container should be closed with a lid that has a water seal. If this is not the case, you can pull on an ordinary rubber glove by making a puncture in it. When the mixture has fermented, the resulting liqueur is carefully filtered and, after pouring into a clean container, is left closed in a cellar or other place where it is dark and cool. After two or three days, you can make the final bottling for subsequent storage at a low temperature or use it immediately for its intended purpose.

Recipe for making alcohol-based raspberry liqueur

Raspberries already in a glass container are poured with vodka (or food alcohol diluted to 40-45 degrees) so that they are about 3 cm below the liquid level. After this, the bottle, closed with a thick cloth, should be kept warm for a week.

Then the resulting liquid is drained, and the sediment is squeezed out, moved to another container suitable for heating, and mixed with water and sugar. The resulting substance is brought to a boil and cooked for 5 minutes over low heat, freeing itself from the occasional foam. After the thick syrup reaches room temperature, it is mixed with the previously drained raspberry tincture.

The final stage consists of straining through cheesecloth, pouring into a prepared glass container and simmering for a month to achieve final ripeness, in cool and dark conditions. The process is completed by filtration and bottling (or other preferred containers). The optimal storage conditions for raspberry liqueur with vodka, the recipe for which has just been described, is considered to be a positive temperature of 6 to 16 degrees. The quantitative proportions of the ingredients used are as follows: raspberries/sugar = 5 kg/1 kg, vodka/water = 1.5 l/1 l.

Raspberry liqueur is not necessarily made with regular government vodka. Owners who prefer natural products can use homemade vodka, that is, moonshine, to make it. There is a wonderful recipe for frozen raspberry liqueur for this. You will need 2.5 kg per quarter kilogram of sugar and half a liter of 45-50 degree moonshine. Raspberry liqueur according to this recipe is prepared as follows:

• Thawed raspberries placed in a bowl are covered with sugar and filled with homemade vodka;
• after an hour, the ingredients are mixed (the berries are wrinkled) until a homogeneous mass is formed;
• the resulting mixture is preserved (you can simply close it very tightly) in jars, which are then kept in the dark for a month;
• After a month, the finished liqueur is filtered and poured into suitable containers for subsequent use.

Important! Make sure that your homemade vodka is well purified.

For lovers of ancient exotics, we can recommend a recipe for raspberry liqueur with vodka, practiced in noble rural estates 1.5-3 centuries ago. Summer residents and villagers can use a stove for this, if available, while others will have to be content with an oven.

A ceramic (clay) pot is placed in it, in which a kilogram of raspberries is pre-filled with a quarter of vodka. The neck of the pot should be tied with paper with thin holes pierced (a fork is enough for this). When heated slowly, the berries should turn brown. The resulting composition, after passing through a colander, is mixed with another quarter of vodka and sugar (from 100 to 300 g). This liqueur may be a bit strong for unprepared people.(you need to try it right away), which is eliminated by adding squeezed juice from the berries remaining in the colander.

Did you know? The liqueurs, which in the old days were prepared in the oven, were called casseroles.

Finally, a quick recipe for making liqueur, which will be ready within a day:

• High-temperature-resistant, sealed containers with berries are placed on the fire in a bowl of cold water;
• after boiling, the potion simmers on low heat for 1.5 hours;
• the juice, well strained after this procedure, is mixed with vodka and sugar (all ingredients are used in proportions corresponding to real circumstances with an eye to the classic version);
• The bottled drink takes another 24 hours to reach the required maturity.

How to make raspberry jam liqueur

The freshly harvested raspberry liqueur may not be enough for the entire autumn-winter period. This is where technology on how to make raspberry liqueur when there are no more fresh berries will come in handy. Moreover jam will replace fresh berries in both preparation options - with and without alcohol.

Recipe for making liqueur without alcohol

No matter how much you would like to make a raspberry drink without the use of strong drinks, you cannot do without the natural fermentation process. A very good interesting recipe involves using fresh raisins (0.1 kg) as one of the ingredients (wild yeast). Instead, you can use unwashed grapes, strawberries or simply wine yeast. The other two components are traditional: a liter of jam and a liter of water.

Important! The sugar content of the water-jam mixture should not be higher than 30% and not less than 20%.

The cooking technology is as follows:

• Store the liqueur for a month and a half in a dark place at a temperature of 18-25 degrees;
• filter the liquid through gauze, pour it into another, hermetically sealed container and keep it in a cold place for 3-4 months;
• pour into bottles or other containers that can be sealed tightly.

If you prepare a lot of such liqueur, the strength of which reaches 12 degrees, then you can enjoy it for up to 3 years, maintaining the tightness of the container and the temperature range from 6 to 16 degrees.

Homemade jam with alcohol or vodka

The proposed method for making raspberry liqueur from jam is, in fact, universal in nature, that is, it can also be used when the jam is made from other berries. After preparing ordinary sugar syrup (100 g of water and sugar each), add it to 0.4 liters of jam and cook over low heat for up to half an hour after boiling. A liter of vodka (diluted alcohol) is added when the temperature of the future liqueur has dropped to +20 degrees. Infusion takes at least a week, during which the container with the drink is shaken from time to time. It is advisable to drain the sediment as many times as necessary so that there is no sediment left at all, and the last infusion, lasting a month and a half, takes place in the dark and cold in a tightly closed container.

Homemade raspberry liqueur is not only a very tasty alcoholic drink, but also a real supply of natural vitamins for the winter. Any recipe for its preparation is incredibly simple and accessible to anyone.

Delicious raspberry liqueur can be prepared only from ripe juicy berries. Before starting the process, it is necessary to carefully sort out the harvested crop. After all, even a couple of rotten or spoiled raspberries can spoil the taste of this alcoholic drink.

Classic recipe with alcohol

Before starting to describe the recipe itself, you should definitely make a reservation. As an alcohol-containing drink, you can use: high-quality vodka, purified moonshine, cognac, brandy or ethyl alcohol diluted to 42-44 degrees. Naturally, the final taste of the liqueur will directly depend on the choice made.

To prepare at home we will need the following ingredients:

• ripe raspberries – 2.5 kg;
• diluted alcohol (42-44%) or high-quality vodka – 0.75 liters;
• clean water – 0.5 liters;
• granulated sugar – 0.5 kg.

Correct sequence of actions.

1. First of all, we need to properly wash the raspberries. After this, let it dry and remove leaves and cores.

2. Mash the prepared berries in any way convenient for you. For example, you can use a kitchen masher or rolling pin.

3. Place the raspberry mixture in a glass container of suitable size. For example, in a five-liter jar or large bottle. Fill it with diluted alcohol on top. Remember, the alcohol must completely cover the berry mass.

4. Bandage the neck of the selected container with gauze. Let it steep in a room at room temperature. 7-8 days is enough.

5. After this time, drain the liquid into an empty container.

6. The pulp remaining in the jar must be thoroughly squeezed out. We prepare syrup based on the resulting juice. To do this, place an enamel pan on a lit burner. Pour the squeezed juice, water into it and add granulated sugar. Cook, stirring constantly, until it begins to boil. After this, reduce the heat intensity and keep the pan on the stove for another 4-5 minutes.

7. Then remove the pan from the heat and let the syrup cool.

8. Combine the syrup and previously drained liquid in a glass jar. Close the container tightly with a lid and shake the contents thoroughly.

9. Raspberry liqueur is almost ready. All that remains is to take the jar to a cool room and leave for 30-35 days.

10. After the specified time, filter our drink through a cotton filter.

Raspberry liqueur is ready. You can start tasting. Alcohol should be stored in well-closed glass bottles for no longer than one year. Raspberry tincture is no less tasty homemade alcohol. Try making it at home.

Recipe without vodka

Don’t be surprised, when preparing raspberry liqueur at home, we can completely do without vodka or diluted alcohol. This recipe is based on the natural fermentation process.

We will need the following ingredients:

• clean water – 400 ml;
• granulated sugar – 1.5 kg;
• ripe raspberries – 4 kg.

Correct cooking algorithm.

1. Peel the raspberries from cores and leaves. Gently mash the berries.

2. After this, pour the resulting mass into a glass container of suitable size. Add granulated sugar there. I do not recommend preparing liqueur in plastic containers.

3. Pour water into the fermentation container. Remember for the fermentation process you need a little free space of about 3-4 cm.

4. Install a water seal on our container. You can make it yourself at home or purchase it at any specialty or hardware store.

5. Move our fermentation container to a warm place. On average, the fermentation process takes about 25-35 days. The specific duration is determined by the sugar content of the raspberries.

6. After completing the fermentation process, filter our liqueur through clean gauze folded in several layers.

The raspberry liqueur is ready. Enjoy your tasting! Additionally, I recommend that you read the publication “Lemon tincture”.

It reaches a height of one and a half meters and bears tasty and healthy fruits. Raspberries ripen at different times, depending on weather conditions and its variety.

In our country it grows almost everywhere, excluding the northern regions. The very first raspberry garden in Rus' appeared in the 12th century, it was founded by Yuri Dolgoruky.

Today, a huge number of various varieties of this plant grow in garden plots. Its berries are larger than those of the wild one. Although it is wild raspberries that stand out with their special aroma, their healing properties are most pronounced.

Healing properties

Raspberries have a huge number of different beneficial substances, including nitrogenous, tannin and pectin substances, essential oils, fiber, vitamins A, C and B, iron, potassium, zinc, copper, cobalt and magnesium. The berry has anti-sclerotic properties and the ability to strengthen capillaries.

It contains salicylic acid, which reduces fever and does not have any side effects. It is useful to use for diseases of the gastrointestinal tract, kidneys and anemia.

Alcoholic drink recipes

You can make various alcoholic drinks from it, while homemade raspberry liqueur will have a wonderful taste and will decorate the holiday table.

Raspberry tincture with vodka

You will need:

• 0.5 liters of good, high-quality vodka;
• raspberries (one liter jar);
• 100 ml filtered/boiled water;
• a glass of sugar.

Preparation:

Raspberry liqueur

You will need for preparation:

• 1.3 kg sugar;
• raspberries - 3.5 kg.

This is a very simple raspberry liqueur recipe. Pour ripe, clean berries into a five-liter jar, add sugar, cover with gauze and leave for 3 days. Next, remove the gauze and leave the resulting mixture for a couple of weeks until the fermentation process stops. Next, filter the liqueur through paper or thick cloth. Pour into bottles and seal them.

Raspberry tincture with alcohol

To prepare it you will need:

• 0.5 l of alcohol;
• 3 kg of berries;
• 7 liters of water.

Mix all ingredients in a ten-liter bottle. Cover it loosely with a lid and cover it with canvas, then place it near a window for two weeks. Every day, shake the bottle in which our raspberry tincture with alcohol is prepared. After 14 days, our berries will begin to “play”: move around the jar from top to bottom and bottom to top. This means that the raspberry tincture is ready. It must be strained through cheesecloth and left to infuse for another couple of days. Then bottle it.

It is worth noting that it is better to take the bottles in which our raspberry tincture with vodka will be stored from champagne so that it does not burst due to internal pressure. There is no need to top up all the way to the neck. Leave 3 cm of air. In this case, the corks need to be tied with wire or rope, as if on champagne. This raspberry tincture with vodka is stored in a cool, ventilated place with the neck down. After a month and a half, it will be fully ripe, after which it can already be consumed. Don’t be upset if one of the bottles bursts, because the remaining liquor is already ripe. It will suit the Christmas or New Year's table. It can be stored for no more than six months.

and raspberries

To prepare you will need:

• 200 cherry leaves;
• raspberries - 1 kg;
• sugar - 1 kg;
• water - 1.5 l;
• vodka - 1 l;
• citric acid - 3 l.

Boil cherry leaves and berries for 5 minutes over low heat. Then place gauze on the bottom of the colander, place the leaves and berries on it and squeeze it out. Place in a large saucepan, add sugar, and pour in vodka. After this, boil it, and only then pour it into bottles prepared in advance.

On cognac

So, now let’s figure out how to make raspberry tincture with cognac. Its taste goes well with berries. It is recommended to make the drink without sugar in order to preserve the natural aroma.

Required:

• 1 liter of real good cognac;
• 750 g raspberries.

Preparation:

1. The raspberries are washed and cleaned, after which they are put into a jar.
2. Next, it is filled with cognac so much that it protrudes above the raspberry layer.
3. The jar is sealed and kept warm for two months.
4. The tincture is filtered and bottled for storage in convenient bottles.

With jam

Required:

Preparation:

1. The jam is poured with vodka, after which the lid is tightly closed.
2. The jar is put in a warm place for 4 days, and it must be shaken every day.
3. When the specified time has passed, you need to strain the resulting syrup, diluting it with clean water.

Liquor

Required:

• 500 grams of sugar;
• 2 cups raspberries;
• 2 liters of citric acid;
• 0.5 l of vodka;
• 40 cherry leaves.

Preparation:

1. The leaves and berries are poured with a liter of clean water, after which they are boiled for 5 minutes.
2. The tincture is filtered and cooled, then granulated sugar and citric acid are added and boiled again.
3. As soon as the mixture cools, vodka is added to it. The resulting liqueur is bottled into convenient bottles and left to infuse for a month.

Application

Of course, all these drinks can be used during feasts, as well as to warm up in the cold winter and cool autumn. Raspberry tincture with vodka is most often used for entertainment purposes, although this does not mean that it does not have beneficial properties. For example, it copes well with coughs, sore throats, improves immunity and warms.

Contraindications

Due to the fact that all the tinctures given in the article contain alcohol, they are not recommended for use during pregnancy and lactation. Such tinctures should not be given to children. Although it is better not to abuse them for adults, they are pleasant and sweet in taste and may surprise you with their alcoholic effect.

Raspberry liqueur is like a song. It absorbs the delicate and bright taste of summer berries, is pleasantly intoxicating, and looks beautiful. Its rich, dark pink color is surpassed only by the heady aroma of raspberries.

The usual strength of raspberry liqueurs is 10-20%, but it can be higher and lower. Homemade raspberry liqueurs ripen from 1 to 6 months. They can be stored from six months to a year: the more alcohol they contain and the lower the storage temperature, the longer your creation will last.

The benefits and harms of raspberry liqueur

Everyone has known about the healing properties of forest (and now garden) beauty since childhood. If you have a cold, drink some tea with raspberry jam!

So, even more useful substances from this berry go into the liqueur than into the jam. Here you will find a whole vitamin complex (A, C, B-1, B-2, B-9, PP), the “good” iron, calcium and sodium, phosphorus and manganese, copper and cobalt that the body needs. In addition, the liqueur contains essential oils and salicylic acid, as well as many tannins.

In short, the drink gives youth and health to every organ in our body, lowers the temperature, and removes toxins. But they drink it as medicine not in glasses, but only 2 tablespoons (but 3 times a day!). At the same time, you don’t have to drink glass after glass (although this is not bad), you can add a medicinal portion to tea or fruit drink, dilute with water.

The liqueur also has pitfalls. It cannot be abused - that's it. Secondly, it is prohibited for people with alcoholism, small children (due to the alcohol content) and allergy sufferers.

By the way, regarding allergies, people who react to anthocyanins can easily prepare their own liqueur from yellow raspberry varieties. Such a drink will be much paler than its classic counterpart, but equally tasty and healthy.

Types of raspberry liqueur

Raspberry liqueur is prepared in several variations:

• with and without alcohol;
• with added sugar (fructose, honey) and without sweeteners;
• only from raspberries or in a duet with other berries - strawberries, red currants, cranberries, etc.

Each of the options is delicious, fabulous, and delightful in its own way. Raspberry liqueur is a great addition to desserts, ice cream, and fruit slices.

1. Berries. Must be fresh, healthy, ripe, without signs of spoilage and rotting, larvae and worms. Therefore, they need to be sorted out, throwing out all the rejects. Berries are washed only as required by the recipe, because there are technologies that use unwashed berries (to preserve natural yeast on their surface).

It is not advisable to use berries from the freezer; it is good to use them for cooking or tinctures.

1. Alcohol. We take anything that exceeds 40% strength - vodka, cognac, homemade fruit distillate, drinking ethyl alcohol diluted with water, etc. Don't skimp on it. Alcohol of dubious quality will ruin all the pleasure from the liqueur. Of course, you shouldn’t take elite cognacs for pouring, but cloudy, foul-smelling moonshine, coupled with burnt vodka, are not intended for such a delicate drink.
2. Spices. The component is optional. But if desired, a pinch can be added to any liqueur recipe. Cumin, cloves, cinnamon, ginger, cardamom, and mint leaves go well with raspberries.
3. Sweeteners. Most often it is sugar. But it can be replaced with honey, fructose, or not used at all, preserving the original raspberry sourness in the liqueur.

How to prepare raspberries for liqueur

Preparing berries should begin immediately after picking raspberries. Otherwise, they will release juice, and raspberry beetle larvae that accidentally fall into the bucket will infect all the berries.

If the berries do not need to be washed according to the recipe, then they are sorted out one at a time, carefully examining the areas inside the raspberries, and every spoiled place and every worm found in it is mechanically removed.

If the raspberries need to be washed, they are first sorted as described above, and then washed in small batches. A handful of berries is placed in a colander, which is slowly immersed several times in a bowl of water.

If there are a lot of raspberry beetle larvae in the berries - those little white worms - we do this: put the harvested crop in salt water (1 tsp of salt per 1 liter of water). Let stand for 10-12 minutes, after which we drain the top layer of water with the floating larvae, and wash the berries themselves by placing them in a colander and lowering them into clean water.

Recipe for raspberry liqueur (with vodka)

Strength - 14-16%; output - approximately 1.5 l; shelf life – 1 year (at a temperature of 2-4°C).

Based on this recipe, you can make a “berry mix” liqueur if you take 1 kg of raspberries and 1 kg of any other berries - strawberries, blackberries, red currants, etc.

Prepare:

• raspberries – 2 kilos
• sugar – 0.5 kilos or honey – 300 grams
• strong alcohol (40-45%) - vodka (alcohol, moonshine) - 700 ml
• water – 500 ml

The liqueur is prepared as follows:

1. Wash the raspberries and dry them if possible, crush them lightly with a pusher (made of wood) and pour them into a glass jar.
2. Pour in alcohol. It should be 2-2.5 centimeters higher than raspberries. Therefore, be prepared that you will need additional alcohol.
3. Close the jar with a PET lid and leave for 7 days in a place inaccessible to sunlight. To make the extract more concentrated, you need to shake the jar once a day.
4. After a week, filter the tincture.
5. Pour the resulting squeezed cake with water and boil, cool slightly and filter. Pour sugar into the resulting liquid, bring to a boil again and simmer for 5 minutes over low heat. Cool.

If you use honey, then do this: cake, diluted with water, bring to a boil, filter. We bring the temperature of the raspberry liquid to 40°C (either by cooling it or, on the contrary, heating it). Dissolve honey in it.

1. Pour the strained raspberry tincture into the cooled sweet syrup, stir and strain through a gauze filter.
2. The resulting alcohol is poured into a bottle and sent to the basement for maturation. The liqueur will mature for exactly one month.
3. After 30 days, we take out the liqueur, carefully separate it from the sediment and pour it into the container in which it is supposed to be stored.

You can diversify the recipe by adding freshly squeezed filtered lemon juice to the recipe. It must be introduced before sending the liqueur for maturation in the amount of 20-30 ml per 0.5 liter of liqueur.

Raspberry liqueur recipe (without vodka)

This recipe is prepared using a technology that is considered a classic for liqueurs. Alcohol is formed as a result of natural fermentation.

Strength - 7-12%; output - approximately 1.5 l; shelf life – 1 year (at a temperature of 2-4°C).

Sort the raspberries, but do not wash them! Sterilize a 4.5-5 liter glass jar (bottle with a wide neck) where the liqueur will be prepared. Prepare sterile gauze.

Prepare:

• raspberries – 3 kilos
• sugar – 1.2 kilos
• boiled, cooled or bottled water – 300 ml

The liqueur is prepared as follows:

1. Place raspberries and sugar in a jar in layers: a layer of berries, a layer of sugar, berries, sugar, etc., until the prepared products are finished. The last layer is sugar. There is no need to compact it.
2. Carefully pour in water. The jar (bottle) should be filled up to the shoulders, but not completely. Its volume - 4.5-5 liters - is most suitable for the specified amount of ingredients, but it all depends on the shape of the container.
3. Place a wooden pusher or rolling pin into the berries several times, lightly kneading them, but without stirring or grinding.
4. Tie the jar with gauze, closing its neck from the penetration of insects.
5. Place the jar on the windowsill of a sunny window. After a few days (usually 3-4), the fermentation process should start - foam and a sour smell should appear.
6. Now you need to remove the gauze and close the jar either with a lid with a water seal or with a rubber pharmacy glove with a hole in your little finger.
7. After 20-50 days, fermentation will be completed, the “burbals” on the water seal will disappear (the glove will fall). This means it’s time to filter the liqueur.

The resulting raspberry cake should not be thrown away. It can improve the taste of home distillates (moonshine). To do this, you just need to fill the cake with 50-55% alcohol.

1. After filtering, we keep the drink for another 7-10 days in a cool place, and separate it from the sediment.
2. Now we pour the liqueur into a sterile container and seal it, keep it for 2-2.5 months in a cellar or basement (at a temperature of 5-16°C). If you want to make the drink stronger, you can add 40-45% alcohol to it before capping. But this is optional.

Ready-made raspberry liqueur (naturally fermented) goes well with citrus juices - orange, lemon, lime. They are added to it before use at the rate of 20-30 ml per 0.5 liter of liqueur.

One of the most attractive drinks due to its fragrant aroma and pleasant sweet and sour tart taste is raspberry liqueur, which is prepared at home. It can be made at home by pouring strong alcohol over the berries, or it can be prepared like a liqueur wine, when the berry juice is fermented with sugar.

Useful properties of raspberry liqueur

Homemade raspberry liqueur can be drunk as an alcoholic drink, for example, with sweet desserts, fruits, and pastries. And if you wish, you can stock up on a bottle or two of liqueur to use it for medicinal purposes. This liqueur is especially relevant during the cold season, in the spring and autumn, when the body needs to be supported with a natural vitamin remedy. Raspberry liqueur contains vitamins A, B1, B2, B9, C, PP. The drink is rich in iron, calcium, sodium, manganese, cobalt, phosphorus, and copper. The healing liquid contains salicylic acid, essential oils, and tannins.

Raspberry liqueur is used as a remedy for fever, vitamin deficiency, and iron deficiency. The liqueur removes toxins in cases of viral and bacterial illnesses. It is also an excellent (and tasty) remedy for increasing the level of immunity and strengthening the body after suffering illnesses of any nature. For treatment, raspberry liqueur is drunk in very moderate doses - only 2 tablespoons before meals three times a day. If desired, you can drink the liqueur in its pure form or add it to warm tea (black or herbal) or water.

But you can prepare raspberry liqueur as a delicious drink for the holiday table. It will honorably replace any store-bought drink, especially if you used berries from your own garden - ripe, high-quality, grown without harmful chemicals. You can prepare the drink even in cold weather if you take frozen fruits instead of fresh ones.

Raspberries for making liqueur

It doesn't matter which raspberries you use - early, mid-ripening or late. The size and color of the berries also does not matter, however, the liqueur from yellow varieties (for example, Yellow Giant, Beglyanka, Zlatoglavaya) will come out light, often less aromatic (usually the smell of red varieties is brighter). True, allergy sufferers appreciate the liqueur from yellow-fruited raspberries (such varieties contain less anthocyanins - plant coloring substances). Popular varieties in Russia are those that bear fruit well, are resistant to diseases, and whose berries have a sweet-sour or sweet taste (for example, varieties Patricia, Scarlet Sails, Meteor, Vera, Mirage, etc.).

Raspberry berries are collected from the end of June (for early varieties) to August-September. In the morning, as soon as the dew subsides, you can collect the berries in a small container with a hard bottom. It is advisable that the container volume is no more than 2 liters, otherwise the berries may be damaged. It is better not to pick raspberries in the rain, otherwise they will disintegrate and become watery. In addition, if you plan to make liqueur by fermenting berries with sugar, there must be yeast on its surface. And after precipitation they will be washed away, so this wort either will not ferment or will ferment weakly. If the liqueur is made from purchased raspberries, you need to consider the integrity of the berries and their color. It is advisable to ask the seller about the place where the berries were collected. Rotten, unripe or disease-damaged berries should not be used. By the way, wild raspberries are also suitable. Its aroma and taste are often even stronger than that of the garden variety. True, the opportunity to get out into the forest is not available to everyone.

As soon as the raspberry harvest is harvested, you should decide on the recipe according to which the liqueur will be prepared. In some cases the berries are washed, in others they are not. If the recipe calls for washing the berries, they are sorted out, poured into a colander in a small layer and washed with cool running water. All accidentally picked leaves and stalks are removed. Raspberries are processed immediately, since they are stored even in the cold for only a short time - they release juice and become wilted.

In most cases, when raspberries are poured with strong alcohol (diluted alcohol or pure moonshine), granulated sugar is added for sweetness. Although you can make an unsweetened tincture, focusing on the sourness and pleasant aroma of the drink. By the way, you can add a special “zest” to an already delicious raspberry liqueur by adding a pinch of spices (cumin, cinnamon, cloves, cardamom, ginger) or some fresh mint leaves to the berries.

Recipe for raspberry liqueur with vodka (about 15% strength)

If the raspberry season passes, you can turn your attention to frozen fruits. Berries from the freezer must first be thawed at room temperature.

Ingredients

• Raspberries – 2 kg;
• Vodka (or other 40% alcoholic drink) – 1 l;
• Sugar – 0.5 kg;
• Water – 500 ml.

Cooking process

1. Sort and wash the raspberries. Lightly mash it with your hands (with a masher) in a bowl with high sides so that the juice does not leak out. Pour the mashed raspberry mixture into a glass container and pour vodka on top. The alcohol should completely cover the berries by several centimeters;
2. Close the container hermetically, shake it and take it to a warm place where there is no access to light for a week. Shake raspberry vodka daily;
3. Filter the infusion through clean gauze, carefully squeezing out the pulp (you don’t need to throw it away yet). Set aside the container with the filtered drink for a while;
4. Place the raspberry pomace (cake) into a saucepan, add water, add sugar. Bring to a boil over low heat, simmer for about 5 minutes, skimming off any foam that appears. Remove from heat, cool;
5. When the temperature of the sweetened raspberry liquid is about 25-30 degrees, pour the raspberry vodka obtained earlier into it;
6. Stir the contents of the pan and then filter through cheesecloth. Pour into a clean container, seal and leave for 1 month in a cool place;
7. After the month allowed for aging, filter the drink again, pour into bottles of the desired volume, seal and place in a cool, dark place without light. Raspberry liqueur prepared according to this recipe can be stored for 1 year.

Classic raspberry liqueur recipe (about 10% strength)

Ingredients

• Raspberries (fresh, unwashed) – 2 kg;
• Sugar – 1 kg;
• Water – 200 ml.

Cooking process

1. Sort out the unwashed raspberries, pour the first layer (about 3 cm) into a container, and cover with the same layer of sugar. Alternate raspberries and sugar until the ingredients are gone. Pour in water (necessarily unboiled, otherwise there will be no oxygen in it, which will negatively affect fermentation). It is important that there is free space in the container for the foam that will soon appear;
2. Taking a wooden masher, gently mash the berries in sugar and water;
3. Place a water seal (or a pierced medical glove) on the neck of the cylinder. Move the container to a sunny place for 20-50 days;
4. Fermentation will be completed when bubbles stop coming out of the shutter (the previously inflated glove should fall), and a sediment will appear. Then you will have to pour the liqueur into another clean container, filtering through cheesecloth. To ripen, move the container with the liqueur to a cool place (refrigerator, basement) for 1-3 months. Store for up to 2 years in a cool, dark place.

A simple recipe for raspberry liqueur without sugar (about 25% strength)

Ingredients

• Raspberries – 1.5 kg;
• Vodka – 2 l.

Cooking process

1. Sort and rinse the raspberries. Place it on the bottom of the container and fill it with alcohol. Close tightly and shake well a couple of times;
2. Move the container to a dark place at room temperature for a period of 1 to 2 months;
3. Filter the liqueur through a sieve or cheesecloth. Store in a cool place for 2 years. If desired, after filtering, you can add a little honey to the drink (about 250-300 g), stir and let it brew for another 2-3 days.

Quick raspberry liqueur recipe

The strength of raspberry liqueur quickly depends on the amount of alcohol added. Sometimes you want to please yourself and your family or friends with a delicious drink, but you don’t have time to prepare it. Then you can make raspberry liqueur using this simple recipe.

Ingredients

• Raspberries – 1 kg;
• Vodka – 1.5 liters (less or more, depending on the desired amount of the finished drink);
• Sugar - 250 g (if you want the drink to be sweet, the amount of sugar can be doubled).

Cooking process

1. Place clean berries in a heat-resistant glass container and seal;
2. Fill a saucepan (large basin) with cold water and place the container with raspberries in the center of the container. Boil over medium heat. Reduce heat and cook for another 1.5 hours. If necessary, add a little water;
3. Remove the pan (basin) from the heat, let the water cool (as the water cools, the contents of the container with the resulting berry juice will also cool);
4. Strain the raspberry juice (the pulp can be discarded). Pour it into a glass container (bottle or container), add vodka and sugar, shake well, seal;
5. Let the liqueur brew for a day.