Making berry liqueurs can be a method of either self-fermentation or with the addition of alcohol. Raspberry liqueur, in my opinion, is best prepared with the addition of alcohol or moonshine, especially if it is a grain distillate. In this article I will outline a simple and proven one, which is well suited both in its pure form and for cocktails.

Raspberry liqueur recipe

Ingredients:

• raspberries - 1.3 kg.,
• alcohol 96% - 0.6 l., or vodka - 1 l.,
• water - 400 and 300 ml.,
• sugar - 400-600 g.

Making raspberry liqueur with vodka

Place the raspberries in a colander and rinse well under running water, allow the water to drain. If the raspberries are already wrinkled and have released juice, then it is better not to rinse them, but to use them that way. Next, pour the berries into a jar and crush them into porridge using a rolling pin. Add alcohol and water to the container and mix well. You need to leave it in the sun for 8-10 days, stirring the contents of the jar from time to time.

Afterwards, the infusion must be filtered through several layers of gauze, and the cake must be squeezed out well. Add syrup to the aromatic raspberry infusion, which you prepare in advance from sugar and 200-300 ml of water, mix and let rest for 2-3 weeks. If after a while a sediment forms, the liqueur can be drained or filtered. The raspberry liqueur according to this recipe is quite strong, there is no alcohol note in the taste, the taste and aroma of raspberries hides it well, you need to be careful when using it, it is very simple and easy to overdo this liqueur.

After making raspberry liqueur you will be left with aromatic cake, if you pour it with vodka or purified moonshine, then in a couple of weeks you will get a delicious raspberry liqueur. I especially recommend that you familiarize yourself with the preparation

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.

A very aromatic and tasty berry, which almost every person has a weakness for, is raspberries. There are countless recipes in which it is used. First of all, these are, of course, desserts. But besides this, raspberries can be used to make excellent alcoholic drinks, such as liqueur. In addition, raspberry liqueur and homemade wine would be a good option. It is this option that we will talk about below.

Raspberry wine

Firstly, it must be said right away that raspberry wines are famous for their diversity. As a rule, they are quite strong and very tasty. Such drinks, if prepared correctly, have an excellent smell of fresh berries and a very beautiful color.

Necessary components for making wine

To make the drink, in addition to the berry itself, you only need good, clean water and sugar. In this case, it is advisable to use spring water rather than tap water. Some recipes also involve the use of other ingredients that help add additional flavors. Usually they are experimented with by professionals who have some experience in home winemaking. We will limit ourselves to only the simplest recipes on how to make raspberry wine at home.

Simple homemade raspberry wine

First, we will look at the simplest method. At the same time, this is the most common recipe for raspberry wine, one might even say, a classic one. It is suitable for almost everyone, especially beginners. The proportions given below are suitable for preparing a not very large volume of drink. Therefore, if you want to increase the initial amount of the product, you will need to proportionally increase the volumes of ingredients.

Preparation

So, to make raspberry wine at home, the recipe requires 1000 grams of berries, 1.25 kilograms (5 glasses) of granulated sugar and a couple of liters of water.

The raspberries must first be sorted and cleared of debris - branches, leaves and other foreign objects. But washing it is strictly not recommended. The fact is that on the surface of the fruit there is wine yeast of natural origin, and therefore unwashed berries will ferment much better. Accordingly, the wine will be of much higher quality.

The finished berry should be placed in a clean container and crushed into a homogeneous mass. It is best to use a wooden pestle for this rather than a metal one. The finished puree must then be mixed with one glass of sugar. All these steps must be performed manually if you want to make your drink as tasty and aromatic as possible.

The resulting mixture needs to sit for a while until the raspberries release their juice. In the meantime, you need to cook syrup from the remaining sugar. To do this, dissolve sugar in water and bring it to a boil in an enamel bowl. It is very important that this is done over low heat. The boiling syrup needs to be simmered for about five minutes and then removed from the heat. This simple raspberry wine recipe calls for the syrup to cool to room temperature before pouring it into the already settled raspberry mixture.

Then the vessel (and it should be something like a large jar with a lid) with raspberries needs to be closed, shaken and left to ferment. Keep in mind that when making raspberry wine at home, the recipe requires monitoring the fermentation process. And to do this you will need to install a water seal on the lid. Alternatively, you can use a rubber glove. The entire fermentation process will take about two weeks. After which the wine will need to be filtered and bottled, after which it can be drunk. But if you want to make really good raspberry wine at home, the recipe requires you to age your drink for some more time, at least a week, or even better, a month. The longer the better.

Raspberry wine with additives from other berries

Additives from other berries will help give the drink a special flavor. Excellent wine is made, for example, from a mixture of raspberries, cherries and currants. This simple blended raspberry wine recipe doesn't even require the berry itself. A juice drink is being prepared. But here it is necessary to clarify that the juice must be real, without preservatives. Therefore, the “from the store” option will not work. It is best to squeeze the juice yourself from sorted but not washed berries. The remaining puree does not take part in the process. Cherry juice will require 10 liters. Currant and raspberry juice - 1.5 liters each. And the share of sugar will be approximately 2.5 kilograms.

Preparation

There is no need to talk at length about how to make raspberry wine at home using this recipe. You just need to mix the juices, dissolve sugar in them and let them settle, after closing the bottle with a lid with a water seal. The juice will ferment very quickly, and after this happens, it will need to be strained and bottled. To achieve the ideal taste, it is recommended to infuse bottles for at least one or two months.

Raspberry jam wine

If you are planning to make raspberry wine at home, the recipe we give below will come in handy if your raspberries are in the form of jam. It doesn't matter what condition the jam is in. It may be old and slightly fermented - that's not a big deal. In any case, the drink from it will turn out to be very aromatic and tasty. To prepare it you will need about one kilogram of jam, 130 grams of unwashed raisins and 2.5 liters of water.

Preparation

First, you will need to bring the jam and water to room temperature, after which you need to stir them thoroughly. Then add raisins and stir again. When everything is ready, all that remains is to close the bottle properly, that is, using a rubber glove or, better yet, a special lid with a water seal. When the fermentation process is over, the wine must be carefully drained, separated from the sediment, and then carefully strained. It must be stored in bottles. You can drink the finished wine immediately, but to acquire the best taste and aroma, it is recommended to let it brew for a few more days. In any case, the longer your wine sits, the tastier it will be.

Raspberry liqueur is valued for its original taste and wonderful aroma. They also turn into alcohol medicinal properties berries that can be used as an anti-inflammatory medicine for colds.

To get a flavorful alcoholic drink, you should stock up on alcohol, or well-refined strong alcohol. The sweetness and softness of raspberry liqueur is given by the addition of sugar or honey.

You can use fresh, canned, frozen or dried berries to make high-quality raspberry liqueur at home.

How to make alcohol from fresh berries?

The simplest recipe for raspberry alcohol:

• pour a liter jar of sorted berries into the bottom of a three-liter container;
• sprinkle granulated sugar (800 g) on ​​top of the raspberries;
• pour the composition, without stirring, (45-55°) with purified moonshine so that the liquid does not reach 5-7 cm from the neck of the jar;
• roll up the container hermetically with a metal lid;
• put the workpiece to infuse in the cellar without access to sunlight;
• Readiness occurs after 4 months.

A delicious liqueur is obtained if you use the following recipe:

• Rinse the ripe berries and place them in a wide container (basin);
• sprinkle the product with the same amount of granulated sugar;
• set aside to release juice for 24 hours;
• pour the juice into a glass jar;
• Mash the berries well, strain through a gauze filter;
• combine the juices, add the same amount of strong alcohol;
• put a cinnamon stick, half a vanilla pod, a star anise, 5-6 peas of allspice for 3 liters of drink;
• put it in a warm room to infuse;
• After a week, it is recommended to remove the spices and keep the liquid in the cellar for 1 month.

Without vodka

Recipe for low-alcohol raspberry liqueur made at home:

Place sorted, peeled berries (2 kg) in a container in layers alternating with granulated sugar (800 g). Knead thoroughly fruits with a wooden pestle, then add 200 ml of clean water. It is necessary to put on the neck of the container rubber glove with pierced fingers. Take the vessel to a warm, well-lit place and leave the liquid for fermentation.

When the fermentation process has completely stopped and the berries have settled to the bottom, carefully drain the liquid from the sediment, strain and bottle, set to ripen. After 7-10 days, the low-alcohol raspberry tincture is ready for use.

Processing of blanks

To diversify the alcoholic menu in winter and spring, raspberry liqueur with vodka is made from frozen, dry, canned raw materials.

Frozen berries (2.5 kg) are covered with granulated sugar (250 g) and filled with strong, well-purified moonshine (0.5 l). After a day, crush the raw materials well, stir and pour into a jar with a tight-fitting lid. It is better to insist in the basement or cellar for 1-2 months. Then strain the liquid and bottle it for storage.

Dry raspberry liqueur recipe:

• rinse dry berries thoroughly;
• pour the prepared raw materials with cold water 2-3 cm above the level of the berries;
• bring to a boil and turn off the heat;
• wrap the container with a warm cloth and strain the mixture after complete cooling;
• add 400-500 g of granulated sugar for each liter of infusion obtained;
• dilute the syrup with strong alcohol in a ratio of 1:3;
• leave in cool and dark for 1-3 months, after which the drink is ready for tasting.

Recipe for processing raspberry jam:

• take 500 ml candied jam;
• 1 liter of strong moonshine is needed;
• pour the raw material with alcohol and leave in a warm place without access to light for 1.5-2 months;
• strain the drink and let it mature for 1 week.

It is recommended to take raspberries for liqueurs fully ripe. If the berry does not hold its shape, you should not wash it, just sort it out, removing debris and spoiled fruits. Moonshine for the base is strong, well purified, without a strong specific odor.

Nalivka is a fairly well-known and beloved alcoholic drink, which is also widely used for medicinal purposes. Well, what other berry if not raspberry can boast such a magical taste, aroma and beneficial properties? It is rich in large amounts of vitamin C, microelements, as well as folic and salicylic acids. Moreover, most of the beneficial substances contained in raspberries also pass into products prepared from this berry.

We will tell you about several ways to prepare raspberry liqueur: with moonshine, vodka and without adding alcohol. The preparation of this product does not require any special equipment, so almost every family has its own “signature” liqueur recipe.

This drink is a completely natural product obtained through natural fermentation. At home, raspberry liqueur can be prepared in a relatively short period of time, but it requires some effort. However, raspberry liqueur prepared with your own hands will more than repay your efforts. The drink is rich in taste and aroma. How nice it will be to open the bottle, enjoy the memories of the past summer and savor every sip of this wonderful raspberry miracle!

Raspberry liqueur recipe

Required Products:

• Vodka – 1 liter.
• Raspberries – 1.5 kg.
• Water – 650 ml.
• Granulated sugar – 550 grams.

How to prepare vodka liqueur:

1. It’s better not to rinse the raspberries, you’ll just need to carefully sort them out first: remove the greens, roots, and bad fruits.
2. Pour the berries into a container and mash thoroughly using a potato masher, fork or blender.
3. Pour vodka and 350 ml of water into the resulting slurry, mix everything well.
4. Leave the mixture in a warm place for 10 days, do not forget to stir it thoroughly every evening.
5. The infused mass should be strained, carefully squeezing out the raspberry cake.
6. Add sugar syrup made from 300 ml of water and granulated sugar to the resulting infusion, stir and return the container with the contents to a warm place. Repeat the procedure of stirring the raspberry mass every night.
7. After 14 days, filter the liqueur again and pour the drink into jars.

It should be borne in mind that the raspberry liqueur prepared according to this recipe is quite strong, but the notes of alcohol in it are practically not felt.

By the way, if you pour the raspberry cake left after squeezing with moonshine or vodka, then after 3 weeks you will get an excellent raspberry tincture.

Alcohol-free raspberry liqueur recipe

Ingredients:

• Ripe raspberries – 8 kg.
• Sugar – 3.3 kg.

Cooking method:

1. Process the berries: remove twigs and leaves.
2. Place carefully in a jar, sprinkle evenly with granulated sugar.
3. Wrap the neck of the jar with gauze.
4. Place the container with raspberries in direct sunlight for 5-6 days. Periodically, at least a couple of times a day, shake the contents of the jar.
5. After the allotted time, put a bag on the neck of the jar, wrap it with an elastic band and put it in a dark place for a month. During this time, the fermentation process will be completed.
6. Pass the finished liqueur through a filter - it can be gauze folded in several layers or a fine sieve.
7. Pour into a beautiful container and store in a cool place.

Gooseberries and raspberries: a simple liqueur recipe

Ingredients:

• Gooseberries – 1.5 kg.
• Raspberries – 0.5 kg.
• Moonshine 60% - 300 ml.

Preparation:

1. For this recipe you will need a large glass container. Place washed and peeled gooseberries in it, pour in alcohol. Let the berries steep in a dark place for exactly a month.
2. Then add raspberries, mix the mixture thoroughly, and return the container to its original place for another week.
3. Decant the resulting liqueur into bottles; you can throw away the berries.

Adding a couple of spoons of honey will give the drink a special aromatic note.

Recipe for a light and sweet liqueur

Ingredients:

• Ripe raspberries – 5 kg.
• Boiled water – 1 liter.
• Vodka – 1.5 liters.
• Sugar – 1 kg.

Instructions:

1. Sort the raspberries, place them in a glass container and mash lightly.
2. Pour alcohol, then, covering the neck of the container with a cloth, infuse the drink for 8 days in a warm place.
3. Decant the infused product.
4. Stir the cake with water, add sugar, heat without bringing the mixture to a boil. Pour in the raspberry vodka, stir and put it back in a warm place to infuse, only this time for 21 days.
5. After three weeks, all that remains is to filter the liqueur and the drink with a tart, sweet taste of medium strength is ready.

Whichever of the proposed recipes you choose, you should first carefully sort the berries, removing roots and spoiled fruits, otherwise the taste of the liqueur will suffer.