HOW TO MAKE A RASPBERRY LIQUEUR: RECIPE FOR COOKING AT HOME

Residents of Western Europe prefer liqueurs to all other sweet alcoholic beverages. In Eastern Europe, of which we are also a part, they do not refuse liqueurs, but prefer to make them from their own berry and fruit raw materials. sweet liqueurs, including, and without the addition of alcohol. Raspberries in this sense, ranked first in popularity. Raspberry pouring, cooked at home, can be found in every farmer who cultivates raspberries. An important technological aspect of the production of raspberry liqueur, common to other drinks from this range, is the use of ceramics in the home as necessary containers. In the process, you will need glassware, and ceramics, in extreme cases, can be replaced with enamel.

How to make raspberry liqueur at home

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

Berry preparation

In the classic version, when the raspberries are going to be used immediately, it is carefully sorted out, clearing any debris. Then the berries gently knead and pour into a glass container. But there are other possibilities, when they are going to make the raspberry jam or frozen berries, which is also quite simple at home.

Did you know? It is necessary to freeze raspberries no later than two hours after harvest.

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

Pouring, which is prepared without the addition of vodka, alcohol or other spirits, can be very conventionally called a liqueur. It would be more correct to talk about crimson wine, because the technology is quite consistent with the manufacture of homemade wine in the traditional way of fermentation. The advantage (or disadvantage - as you like) of raspberry liqueur, made according to the "wine" recipe, is in its low alcohol content. Ingredients Required:

2 kg of raspberry;
0.8 kg of sugar;
0.2 liters of water.

First, the raspberries and sugar are placed in a glass jar (3 liters) in layers, after adding water, all this is creased with a wooden spoon (you can use a rolling pin). Exposed in a warm place (where, for example, more sun), the container should be closed with a lid having a water seal. If this is not the case, you can tighten an ordinary rubber glove by puncturing it. When the mixture is fermented, the resulting pouring is carefully filtered and, overflowing into clean dishes, is left closed in the cellar or in another place where it is dark and cool. After two or three days, you can make the final bottling for later storage at a low temperature or use it immediately.

The recipe for making raspberry liqueur on the basis of alcohol

The raspberries already in glassware are poured with vodka (or edible alcohol diluted to 40-45 degrees) so that they are about 3 cm below the liquid level. After that, the bottle covered with a thick cloth should be warm for a week.

Then the resulting liquid is drained, and the precipitate 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, freed from the periodically arising foam. After the thick syrup reaches the level of room temperature, it is mixed with the previously drained raspberry tincture.

The final stage consists of filtering through cheesecloth, pouring into prepared glassware and monthly languor in order to achieve final maturity, in coolness and darkness. Crowns the process of filtering, bottling (or other preferred containers). The optimal storage conditions for raspberry liqueur on vodka, the recipe of which has just been described, is considered to be a temperature above 6 to 16 degrees. The quantitative proportions of the ingredients used are as follows: raspberry / sugar = 5 kg / 1 kg, vodka / water = 1.5 l / 1 l.

Raspberry pouring is not necessarily done with regular official vodka. Owners who prefer natural products can use homemade vodka, that is, moonshine, to make it. For this there is a great recipe for liqueurs made from frozen raspberries. It will need 2.5 kg per quarter kilogram of sugar and half a liter of 45-50-degree moonshine. Raspberry liqueur for this recipe is prepared as follows:

thawed raspberry berries placed in a bowl are covered with sugar and filled with homemade vodka;
an hour later, the ingredients are mixed (the berries are crumpled) until a homogeneous mass is formed;
the resulting mixture is preserved (you can just close it very tightly) in banks, which are then kept in the dark for a month;
after a month, the finished liqueur is filtered and poured into suitable containers for later use.

Important! Take care that homemade vodka is well cleaned.

For lovers of the old exotic, we can recommend the recipe for raspberry liqueur on vodka, which was practiced in noble rural estates 1.5-3 centuries ago. Summer residents and villagers can use the stove for this, if there is one, and others will have to be content with the oven.

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

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

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

resistant to high temperatures, sealed containers with berries are set on fire in a basin with cold water;
after boiling the potion languishes on a minimum fire for 1.5 hours;
well-filtered juice is mixed with vodka and sugar after this procedure (all ingredients are used in proportion to the actual circumstances with an eye on the classic version);
a bottled drink still reaches its desired maturity for another 24 hours.

How to make a liqueur from raspberry jam

The pouring of raspberry from just harvested harvest for the whole autumn-winter period may not be enough. Here will be the way technology, how to cook raspberry liqueur, when there are no fresh berries. And Jam will replace fresh berry in both versions of the preparation - with and without alcohol.

The recipe of 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 a natural fermentation process. A curious recipe is very good, suggesting the use of fresh raisins (0.1 kg) as one of the ingredients (wild yeast). Instead, you can use unwashed grapes, strawberries, or just wine yeast. The other two components are traditional: a liter of jam and a liter of water.

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

Cooking technology is:

prepare a homogeneous mixture of the intended ingredients with a volume of not more than ¾ intended for the fermentation of dishes;
mix the wort at least two times for three or four days, while the container with the closed gauze throat heats up in the sun (it is desirable that the temperature does not exceed room temperature);
equip the canister with a fermenting composition with a water seal installed after detecting the foam on its surface, or wear a punctured rubber glove;

a month and a half to keep the liquor in a dark place at a temperature of 18-25 degrees;
filter liquids through gauze, pour it into another, hermetically sealed container and soak for 3-4 months in a cold place;
pour into bottles or other dishes, hermetically sealed.

If there is a lot of such liqueur, the fortress of which reaches 12 degrees, you can enjoy it for up to 3 years, maintaining the tightness of the dishes and the temperature regime - from 6 to 16 degrees.

Pouring from homemade jam on alcohol or vodka

The proposed method of making raspberry liqueur from jam has, in fact, a universal character, that is, it can be used when the jam is cooked from other berries. After preparing the usual sugar syrup (100 g each of water and sugar), it is added to 0.4 l of jam and boiled over 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 its course the capacity with a drink is shaken from time to time. It is advisable to drain the sediment as many times as necessary to ensure that the sediment does not remain at all, and the last insistence lasting for a month and a half takes place in darkness and cold in a tightly closed container.

There is a recipe and easier. A glass jar with candied jam (0.5 l) mixed with a liter of vodka (alcohol) is sufficient to hold for 7-8 days in the dark. After that, the almost finished drink is filtered through thick gauze more than once, and the technology is considered as completed.

Important! In the used jam there should be no signs of fermentation or souring.

Malina, of course, is good in and of itself, without any alcohol. But a cultural holiday in the fresh country air or in a warm cozy apartment in the cold season will perfectly complement subtle taste of raspberry liqueur homemade.