Ok, so I am cheating here. I still have quite a few months to go before my first ever batch of liqueur is ready, but a sip from it’s first bottling proved to be as good as I hoped. One sip knocks your socks off and has a beautiful, and not at all subtle, taste of fresh raspberries. And I was asked for the recipe this morning so here it is.
Any berry can be used for this. In fact this recipe can be used for many fruits, our next to try will be feijoas and there are two bottles of blackberry that have been started. I would like to try peach and apricot if I can get them soon. We have been lucky to be given homemade vodka to try these but any cheap vodka will do.
Liqueur is super easy to make but it is made in several steps, it needs to be strained twice in the first two months. Once through a strainer, the following month through a coffee filter. It is then (well, supposed to be) left for 6 months to mature.
Recipe can be halved for smaller amount.
1 kg (2.2 lbs) of fresh berries
3 cups white sugar
6 cups vodka
Prepare a large glass bottle or jar. This should be sterilised by cleaning well then putting in low oven for half an hour.
Place in berries, followed by sugar then pour over vodka. Label and date bottle. Store in a cool dark place or cover with a cloth.
This has to sit for one month before it’s first straining. Shake regularly. The sugar will dissolve over time.
Strain through a fine sieve into a jug.
Bottles need to be sterile also. These lidded ones can be soaked in the sink with hot water and a couple of Campden tablets (used for wine making) Recycled wine bottles would do the trick here….we would never buy special bottles but got these free with a beer kit.
These need to sit for a month then have one further straining through a coffee filter or similar. After that stand for 6 months to mature fully. I am not sure I see that happening here… but I expect successive batches will make it!