The glorious flavor of the raspberry, both sweet and tangy, sharp and succulent provide an outstanding flavor in this brandy-based liqueur.
Considered by many the most intensely flavored member of the berry family, the raspberry is composed of many connecting drupelets (individual sections of fruit, each with its own seed) surrounding a central core. There are three main varieties-black, golden and red, the latter being the most widely available, though they also appear in orange, pale yellow and other shades.
Depending on the region, raspberries are available from May through November. Choose brightly colored, plump berries sans hull. If the hulls are still attached, the berries were picked too early and will undoubtedly be tart. Avoid soft, shriveled or moldy berries. Store (preferably in a single layer) in a moisture proof container in the refrigerator for 2 to 3 days.
Raspberries are very fragile and are at their best used in liqueur-making quickly after picking. The berries, and hence the liqueur, contain a fair amount of iron, potassium and vitamins A and C.
Raspberry liqueur makes an excellent drink on the rocks or in mixed cocktails. It is used in some dessert recipes and may also be successfully used in sauces for wild game, particularly venison and duck.
- 4 Cups clean dry raspberries
- 4 Cups Brandy
- 2 Cups sugar
- 1/2 Cup water
- Put the raspberries into a jar and cover with the brandy. Seal and store on sunny windowsill for 2 months.
- Put the sugar in a saucepan with the water and heat only enough to dissolve the sugar. Cool to room temperature.
- Pour the syrup into the raspberry liqueur. Strain, filter and bottle.