Homemade Raspberry Liqueur
Homemade liqueurs are easy to make and fun; great gifts too. Homemade Raspberry Liqueur is beautiful and delicious!
I’ve been making my own liqueurs for years; after Limoncello opened the door, in rushed Cranberry, Coffee and Chocolate liqueurs. They all had one thing in common and that was vodka. I was anxious to try something new a couple of years ago and since Chambord has always been a favorite of mine and it was time to experiment with Homemade Raspberry Liqueur.
Chambord actually includes a variety of ingredients that I thought would make the efforts not just more complicated for me but for my readers too so I went the easy…and delicious…route of simply making a homemade raspberry liqueur.
Like a lot of posts I’ve been working on diligently in the past year; this is a refreshed old one. Ten years is an eternity in blogging time and the photos were simply awful. People that love me might say they were fine but they would be lying! Awful I tell ya, really awful.
Since we are such visual beings, having an awful photo of a great recipe gets it no attention and so many miss out on what I know to be a special treat. Since spring has sprung and raspberries will soon be flooding markets all over, I thought it perfect timing to get the word out…you can make Raspberry Liqueur yourself!
Isn’t that beautiful? I recently had a recipe suggested to me by a liquor brand that had sent me a bottle of Cognac so I was game and I tried it and it was good. BUT. Always the but right? It was more expensive and more complicated than my other efforts and quite frankly it just didn’t have the same freshness that I had come to expect.
Time to go back to square one and use the ingredients I’ve come to love that are so simple; vodka, sugar and fruit.
It seemed that the stars were aligned for this one because I think this Homemade Raspberry Liqueur is pretty perfect. I’ve only been brewing it for 3 weeks but wanted to try it now so I could get the post out for those also interested in trying their hand at making this and having it ready for summer sipping.
Liqueurs get better with age as the vodka mellows more over time; so while I tried it at 3 weeks I’m thinking another 3 will give me an even smoother result. Want to have some ready for sipping on your patio this summer? Make it now!
I’ve not used any of the vodka given to me so generously by brands I love; I’ll save those for another featured drink. What I used was Smirnoff; not just because it’s reasonably priced but also because they make a bottle of 100 proof vodka. Find it if you can as the higher the alcohol content, the better a job it will do of extracting the most from whatever fruit or citrus you use.
If you can only find 80 proof, that’s fine too although 80 proof does not extract quite as much flavor from the fruit so you might have to let it stand for another week.
I use this Raspberry Liqueur in so many ways. Over ice in low-ball glasses. Straight from the freezer in cordials. For a really festive event, I’ll serve it with some chilled Prosecco; this photo is actually from a party I did for Christmas a couple of years ago; it was perfect…not just delicious but so pretty for the season.
Last summer I had dessert on my mind. I served little scoops of ice cream in cordial glasses topped with some of my homemade raspberry liqueur and then just a touch of shaved chocolate. I’m not sure one was enough but it sure was delicious!
This is just too easy; no excuses…get started now, I promise you won’t regret it!
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Homemade Raspberry Liqueur
Ingredients
- 24 oz of fresh or frozen raspberries 4 of the small boxes at the grocery that weigh 6oz ea
- 3 ½ cups vodka
- 1 cup of sugar
Instructions
- Pour raspberries into a large jar and cover with sugar. Pour vodka over all and close with lid.
- Shake several times the first day until all of the sugar has dissolved.
- Store in a cool, dark place for a minimum of one month (I recommend 6 weeks, longer is fine too). Shake every day or two.
- When the liqueur is ready to be bottled, line a strainer with a couple of layers of cheesecloth, preferably butter muslin and place it over a large pot or bowl. Pour the liquor over the cheesecloth slowly letting the liquid drain while the strainer catches the solids. Repeat if necessary.
- When ready, store in bottles. I like to keep one in the fridge for an icy after dinner drink!
It did not taste raspberry liqueur it just tasted like vodka and I added another quart of raspberries to it also. What happened? It was in a cool and dark place for 6 weeks. Pa
I love your juice, thank you for sharing this recipe.
Like maple syrup preparation,will heating of the product affect the filtering process of the haze,using a maple syrup fine filter ?
I wish I could answer that for you but since I have not done that myself I can’t. I have not really had a problem with a haze in the first place.
After a failed first batch of limoncello several years ago, I quit trying to make liqueur because I do NOT like the taste of alcohol, and my batch was STRONG (Is this the “medicine” taste you referred to in above blog?) and I threw it all away. Recently, after tasting a raspberry liqueur which had no alcohol taste to it, simply the most delicious, fruit, fresh flavor of raspberry, I’d like to try again. To lessen the alcohol taste, may I lower the vodka amount or up the berries while still keeping the antimicrobial benefit of the vodka?
No matter how careful I am filtering into bottles my berry liqueurs always have a haze of sediment. Is the a way around that?
I have read that it’s called ‘pectin haze’ and the only solution is a finer filtration system, not something most of us have in our homes. I just read an articile that suggested either coffee filters which are finer or even a tightly woven piece of linen. I’ve occasionally had the same problem, it’s a fine balance between getting rid of all of the haze and losing too much of the product to do so. The liqueur is fine though, at worst let it settle and pour off the topmost of it.
If you use fresh berries and do not crush them you can get the clear liqueur. Just pour it out carefully and store it separately from when you squeeze out the raspberries. When I use frozen raspberries it becomes cloudy. I tried filters but I don’t have the patience for that.
We make this at home also but we add a small piece of cinnamon stick, Madagascar vanilla and a small piece of an orange. We also add a very small bouquet de garni. We usually take out the orange and herbs after a few days. Our recipe tastes almost exactly like real Chambord.
Hi Julie, how much of vanilla do you use in your recipe and do you scrape it out or just place whole. Also, how much of an orange. Your bouquet de garni is the regular recipe? Thank you in advance
Would you advise keeping it in the refrigerator? Or is the fridge too cold?
How about using “grain alcohol” @ 140 proof as is used in authentic italian Limoncello?
I have tried that John and I personally don’t like it…I think at that proof it has a decidedly medicinal component. Beyond that, grain alcohol is not something every liquor store carries…best to recommend something most people can find.
For me, the 100 proof works great so I stick with it.
Thanks sharing this article about the homemade fresh raspberry liqueur recipe
Thanks sharing this article about the homemade fresh raspberry liqueur recipe
This rusberry is amazing in taste and its full of LOL
Am tried it last night its made my day
Thank you so much
Can the raspberries be cooked first? I have fresh picked raspberries from my backyard. I’m concerned about bacteria growth in the jar over time. Also is it possible that the alcohol will kill any bacteria anyways?
Thanks.
The alcohol is the preservative that keeps bacteria from growing. I wouldn’t cook them first.
Am always in favour of fresh juice ,,,,,,,,,, its make our health supper dupper ,,,,,,,,,,,
You also explain a very effective way of this
Thank you so much
My husband loves this, I will definitely try it your way, thank you for sharing. Looking forward to seeing more recipes. I’ll be back.
hi
thanks for the recipe
2 questions:
1. can I add spices like cinnamon
2. do I need to keep it in the fridge in the first 4 weeks
Liora, it does not need to be refrigerated, but kept in a cooler, dark place. For me, that means a closet…but could also be a pantry or other spot that might be cooler in your home.
I made liqueurs for years, and somehow forgot about making them. Which is odd, because it would have been the perfect pandemic thing to do! My favorite has been cherry and strawberry liqueurs, but I remember a hazelnut liqueur fail. Anyway, this is beautiful and you’ve got me motivated!
I love that…and be sure to try limoncello too. It’s simple but one of my favorites!
I have my liqueur brewing. Once done and bottled, is it ok to keep in my cabinet, or do I have to refrigerate it? I can’t wait to try it. Looks so delicious!
I like to keep mine in a cool cabinet somewhere but it does not have to be refrigerated. The amount of alcohol keeps it from spoiling.
I hope you love it!
This turned out really well. I also made Blackberry Liqueur using the same recipe. Have made sugar free version with Splenda, which also turned out great. Thanks for posting.
Susan, So glad to hear it worked for you…I want to do blackberry liqueur next!
Do you think Stevia would work?
Lynn, I’ve never tried using stevia so I can’t give you a definitive answer.
I know that when I mix sugar with fruits and macerate them that the liquid is extracted, if Stevia does something similar I would encourage you to test it. It won’t have the same viscosity but if it can make you a sugar-free liqueur that probably wouldn’t matter would it?
Hi
I would love to have the recipe for sugar-free liqueur. Thanks
Such an amazing recipe! Thank you for the recipe!
Wow, that looks so refreshing and so appetizing, love the colors too, I will try it over the weekend.
thank you for sharing
Hi Austin, thank you for your advice about cold crashing. I am a total novice to making liqueurs or indeed any alcoholic drink, so had to Google what cold crashing is ☺️ The sites that came up for me talked about cold crashing beers and ciders and some said you need to do it for 48 hours. How long would you cold crash the liqueur for? Thanks again for your advice, I appreciate it.
I’ve done some reading since your question Jacqueline and appreciate Austin’s suggestion. I don’t think it would hurt to leave it for a couple of days; whatever it needs to clarify. While I regret you had a problem, it’s good for me to know this issue too for both my future efforts and for other readers. I cure mine in a colder area, I’m thinking that’s why I haven’t experienced the same thing. Let me know how it works out.
I’ve tried it and unfortunately the liqueur is still cloudy. Looks my liqueur making days are over after the first attempt, I obviously haven’t got what it takes! ?
Hi Barb. I’ve never tried making a liqueur before but your Raspberry Liqueur recipe caught my eye and I wanted to try it for giving as Christmas gifts. My liqueur brewed for eleven weeks. I used butter muslin to strain it before bottling but the liqueur was cloudy, with just a very clear liquid at the top of the bottle. I have strained it through butter muslin twice more, folded over in a layer of three, and it still looks cloudy with a very clear bit at the top. Have I done something wrong or is this how it is supposed to be? Did I brew it too long? I have also made some blackberry liqueur and this is crystal clear, despite only straining it through the muslin once. I would appreciate your advice, as I’m reluctant to hand it out as gifts if it’s not right! Thanks
Jacqueline, I wish I could tell you what could have happened, I’ve made it several times without an issue. Does it smell OK, taste OK?
If it does, if it were me I might try blending it in a blender to multiply everything together better.
Hi Barb, thanks for your reply. I think the smell and taste are ok, having never had it before I’m not sure. Is yours always crystal clear? Unfortunately I don’t have a blender, I did some vigorous shaking when it was brewing and the fruit seemed to break down well ?
you need to cold crash it in about 35 degree temps then strain it and the cloudy will go away
Thanks Austin; I’ve never had to do that but now I’ve read about it and certainly think it’s something to try. I usually ‘brew’ my liqueurs that I make for holiday gifts in my personal brewing room, i.e. my garage…which is always that cool this time of year, hence why I’ve never experienced cloudy liqueurs. Again, thanks!
Thank you for your recipes. I am making that raspberry liqueur after having tried back in July a plum liqueur made with vodka as well, and everybody loved it, the bottle is empty. I will be having fun making other ones. I was thinking about doing something with persimmons as they will be in season soon. What advice do you have for these? Do you think that following the same recipe than the one for the raspberry would work too? Persimmons peeled and cored of course. Or do you think it wouldn’t work too well.
I have never done it with persimmons so I hesitate to tell you that it would work except that it probably would! Combining vodka, sugar and a fruit has worked for me with several different types of liqueurs. I do one for Christmas that’s cranberry that is absolutely fabulous.
If you do it you must let me know!
I am making this liqueur for Christmas..and using plastic screwcap ornaments to gift them in..the ornaments are at the Dollar Tree..look for the Christmas light bulb shaped ornaments with the screw caps..Enjoy..
That sounds like a fun gift. Whenever I give my friends one of my homemade liqueurs for Christmas, they quite often return the bottle to me with a hint that they wouldn’t mind if I did that again. I’m sure they will be thrilled!
Do you crush or muddle the raspberries? If I just put them in and let them steep without macerating them in some way, I feel like I’ll be wasting a lot of the juice and flavor!
You can muddle them a bit but I don’t, the alcohol will permeate the berries plenty if put in whole.
Dear Barb
Do the fact that the raspberries are frozen make any difference to your recipe because of extra water content from freezing. I ask because I have 2 punnets of raspberries in my freezer but shall also buy some fresh. Your recipe sounds wonderful and I am looking forward to making it. Thank you.
Not really… the fresh berries have as much water so I don’t try to compensate.
The recipe doesn’t mention straining off the fruit, but I assume you do? Or do you leave a puree in the liqueur?
Yikes! I’m not sure how I missed that Erica but you absolutely strain it off. I like using something called butter muslin which is a finer grain than regular cheesecloth and I strain it through that at least once to remove the solids.
Is your recipe for a one quart jar?
The end result will fit in a one quart jar but the mixture of raspberries, vodka, and sugar can be more questionable; it all depends on the volume/size of your berries. I made this a couple of years ago but all of mine fit in that quart jar for me to store until it was ready. If my berries had been much larger than what I used, I would have been a bit over.
Just found this bog. Love your style! I look forward to following your culinary adventures.
Thank you so much Diane!
Made this several years ago and it was fantastic. This year I am trying blackberries with whisky, will let you know how it tastes.
Do you know of anything I can make using disgusting cheap sherry?
Please do let me know Sue…I might want to follow suit!
Your question about Sherry made me laugh, seriously out loud! I’ve used disgusting cheap sherry when I first started buying it, it was the stuff from the grocery store. Still, yours is probably better than that!
I’ve found my most common use is in a white sauce for either chicken or shrimp, something like this Chicken with a Marsala Cream Sauce? https://creative-culinary.com/chicken-mushrooms-rice-marsala-cream-sauce-recipe/
The photo is awful…I guess it means I need to make this again! 🙂
I knew I had another old post with a recipe I loved better than the rice one Sue…and I found it! Try your sherry in this one too; it’s another chicken dish with mushrooms and chicken breasts.
https://creative-culinary.com/chicken-scallopini-with-mushrooms-recipe/
This liqueur is perfect for ladies night out. One question though, is there any substitute for raspberry? Can strawberries can be a substitute? Thank you.
I’ve not done it with strawberries but I would; so I think I can say yes..try it and let me know!
STILL haven’t made my own liqueur! My problem is that I’m within walking distance of two pretty good wine/liquor stores. So whenever I think about making my own, I just take a walk instead. 🙂 Anyway, this is great — glad to see it return.
I don’t make it because I can’t buy it easily…I just love making something a bit unique to give to my friends. Although I guess if I gave them a bottle of Chambord they would not disown me. 🙂
How much sugar I should add in gramms?
I don’t use grams Alik, you can search a find a ounces to grams calculator online.
A silly question is 24oz of raspberries a weight measure? I have frozen garden raspberries & don’t want to waste unnecessarily! Thanks!
Not silly Vonnie, especially when harvesting your own. That’s by weight…I use 4 of the small 6oz containers for each batch. Going over now to add that for clarity, thanks.
For whoever might be interested I made something similar years ago – Raspberry Gin and Raspberry Vodka – both were made with the intent (?) of giving away for Christmas Gifts – and those that were – were well received. What I did was go onto Kijiji and shop second hand stores – and bought up a lot of lovely crystal decanters – cleaned out, lovely labels adorned them with the lovely red cordial inside….just an idea…for next Christmas. Thanks Barb…
I’m intrigued by the Gin, I bet that’s good with the herbaceous notes and the Raspberries. I might have to try that!
Thanks Bernadette!
Just made mine today with neighbors homegrown raspberries. But made mine ith gin. I acquired several bottles of Edinburgh Raspberry Liquor (made with gin) several years ago and it’s almost gone! Can’t wait for six weeks are up. I’ll put a shot in a glass of Champagne and float a raspberry in the glass. Yum!
Oh you’ll have to let me know how that works out; bet it’s good with the botanicals and the fruit!
I will need more than 3.5 cups for sure. Do you recommend doubling or tripling the receipt in one large jar? What adjustments would you make? Or is it better to just do it by the quart…3-4 times?
Either way. Ive made a huge amount when making as Christmas gifts and mixed it all in a 2 gallon container. Whatever is easier for you.
What can you do with the leftover raspberries wince they are done infusing?
I love them served on top of ice cream or shortcake with whipped cream. I whirred some in a blender too and spread them on English muffins!
Just saw this query when I was looking for a homemade raspberry liqueur. My father used to make homemade plum vodka (Śliwowica), and Mum would then make a classic tray bake (sheet cake) with the “drunken plums” once the vodka was ready. Absolutely delicious! Talk about getting drunk on cake! I’m sure you could do the same thing with the raspberries (or cherries, or strawberries!). Another option would be to make a Bakewell Tart with the raspberries!
I am wondering about just 1 cup of sugar. Seems like it wouldn’t be sweet enough? I do peach, nectarine, Cherry and apricot blueberry also and it calls for a little more.
I probably like it a little tart; it won’t hurt if you add more so do what you think would be satisfying for you.
Hi. I’ve made strawberry liquer and used the leftover whole strawberries in a Strawberry Clafoutis. It was delicious!
Sounds amazing…I think I must try strawberry liqueur now too; thanks Chris!
PUT OVER ICE CREAM❣️?❣️
I’m excited to have found your door! I’m going to try several of your recipes for Christmas gifts. I’m trying to get a feel for how much alcohol to purchase. I realize my mileage may vary, but roughly how many 250 ml bottles of finished product do you yield per batch? Do you get the same yield for most of your recipes?
Yield is very similar to the amount you use; the sugar doesn’t add much to volume, so figure out how many based on how much alcohol you use.
How do you go about removing the raspberry pulp and sediment, I usually make wine. Trying this out for my small batch of raspberries and strawberry mix
I simply put some cheesecloth in a strainer and pour it through. Finding muslin with a tighter weave then what you can find in the grocery store is a good idea. I get something called butter muslin from a store in Denver that sells products for homebrewers and it does a great job. If that’s not something you can find just double over several layers of regular cheesecloth in the strainer and let it strain through all of that.
I would like low carb, have you tried this without the sugar?
I have not Carol. Why don’t you try it in a smaller batch using a substitute and see how you like it?
What about adding a tea spoon of raspberry and peach Grand Mar to each jay
I have made a raspberry liqueur (about 6 wks ago)…..essentially the same recipe as yours…..BUT….according to an old recipe I had, I made it with Canadian whiskey instead of vodka. It’s still In the “brewing” stage.
Have you any history of doing it with spirits other than vodka ?
This is for a gift….I’m hoping it will turn out okay. Any thoughts on this? TKS !
I haven’t but I think I saw a couple of other recipes use whiskey too so you should be in good hands. I wanted it light; I love serving it with some Prosecco on New Year’s Eve!
Hoping you can clarify something with your recipe… you call for “1/2 bottle of vodka (approximately 3.5 cups)” but a full 750ml bottle is just over 3 cups. Were you referring to one of the big “handle” bottles of vodka? Just want to make sure I’m understanding the right amount of vodka to use.
Thanks.
I did have a large bottle Steve and should have clarified, it’s the only kind I can find with 100 proof vodka. Just use the cup measure for an accurate measurement. Thanks for the headsup!
What about a little peach and raspberry Grand Mar in each jar like a tea spoon
You can do that too…the recipe is definitely open to interpretation.
You can buy a bottle of Everclear ( 200 proof ethanol) and up toe effective proof of whatever spirit you like. Everclear is useful for homemade vanilla extract
Yes you can…but I find it too harsh for my taste. I might use it for vanilla but personally just have not cared for it when I’ve tried using it for liqueurs. But do it if you want to…it will extract quicker!
I’m so excited to make this, as it’s raspberry season where I live now! I was just wondering, what is the yield for the liqueur recipe? I’m guessing maybe a quart/liter? Thanks!
I didn’t remember to measure the end results Jess but it’s pretty simple to just add up the components and make a guesstimate.
We are having a contest for home-made Chambord recipes! Yours sounds delicious if you’d like to enter! http://spikedsweetshoppe.com/2013/11/02/contest-a-call-for-home-made-chambord-recipes/
Thanks…done!
Impressive! For your next project, would you please hack Grand Marnier? : )
I’m thinking I need to don’t I. What I would LOVE to do is make something fabulous when blood oranges come into season. Not just orange but that gorgeous color too? I think would be perfect.
omg that looks amazing!
And it’s easy too…makes it doubly irresistible!
For years I’ve been doing limoncello for relatives and friends alike. Time to come up with something new… and this is it! Never thought about making my own Chambord. Great and tempting choice. Thumbs up!
Thanks Sebastian…I love it. I don’t normally drink Chambord alone and probably won’t this either but mixed with a sparkling wine or in a cocktail it’s been great. Truth? LOVELY with plain soda water…just a nice apertif with little alcohol and calories. Might be addictive. Take a look at my cranberry liqueur too…another winner.
Great picture and recipe. I’ve never made my own liqueurs – I really should try it sometime. Really nice recipe. And as you say, cognac is just brandy from the Cognac region of France. Although there are some really pricey ones (I consider pricey $80 or above) there are also loads around $12 – $14 — cheaper than a good bottle of gin! Good thing, because I like brandy or cognac-based cocktails a lot! Really a nice recipe — thanks so much.
I say you MUST try them; once you discover how easy it is there is no turning back. Try the cranberry liqueur on my site; just about the easiest and prettiest thing ever and with a great sweet/tart taste. I think about the most perfect liqueur possible for the holidays…and my friends agree who eagerly await the annual gift now that I’ve started something. 🙂
Hi there! I love this idea of making my own liqueurs and can’t wait to try it! However, I’m not allowed sugar (hence the desire to make my own, lol) so would be using a substitute. I’m thinking honey would taste lovely with the fruit. However, I’m debating the measurements. If you were to try honey instead of sugar, would you still use 1 cup or would you add more/less?
Thanks in advance! ?
Saw you post this on Twitter and knew it was being pinned asap. But oh gosh those photos are gorgeous and so Holidayish. … is that a word?
Thank you Tara and I certainly think it’s a word…who makes those rules anyhow? If my favorite word, ‘yummalummadingdong’ works for me than certainly Holidayish is good too, right? Thanks for stopping by!
Oh Barb! Chambord is one of my favorites, I use it in several of my jams 🙂 This recipe looks to be simple and a showstopper. I would love to try to make this myself..wondering how I could make it even more stable, but a month sounds good to me 🙂
I have a feeling it will last much longer but I have to test it first…I have Limoncello and cranberry liqueur from last year that are in unopened bottles that have not been refrigerated and they are both fine. I’m really happy with this Wendy; the cognac/brandy adds a lot to the mix!
Perfect time of the year for this post. I’m in a celebrating (and drinking) mood!
What I love the most? A friend brought over some no calorie lemon-lime sparkling water and it’s such a nice addition. No way am I going to be opening a bottle of sparkling wine for a cocktail for moi…but a can of soda? YES!
Now that I have been bitten with the make my own cocktail bug. I need to learn how to make liqueurs. I love that you have made and shared so many different recipes. This raspberry liqueur is perfect for the holidays, and sounds wonderful! Hugs, Terra
It is wonderful Terra…and easy. Another one I just LOVE is the cranberry liqueur…I recommend both of them as a great holiday liqueur…not just so good but SO pretty too!
Next weekend I bottle the cranberry liqueur I made per your recipe. It turned out delicous! I’m thinking a bottle of raspberry liqueur would be a very nice companion. The liqueurs, along with copies of your drink recipes made with them, will be just the right gift for some very special people I know. I don’t anticipate re-gifting of these presents. 🙂
Some very lucky people on your holiday list Skye…I think that’s very special and I’m delighted you are delighted with the end result…I love them both!
I love Chambord, this is gorgeous!
I do too Laura…and it’s pricey stuff to buy so am so glad I was pleased with this. Try it! 🙂
Oh, another lovely red drink for Xmas! This one I can do as, being summer here, I should be able to find fresh raspberries. Can’t wait to be sipping this with some champers, thanks Barb!.
YEAH!! Finally huh? This is really good too…maybe a little pricier to make. Some recipes call for making an infused vodka but I like the complexity of this mix…it more ‘Chambordish’ and I like that!
Gorgeous drink and photos! So beautiful.
Come down soon and there will be one (or two) waiting. 🙂
I’m certain it elevated the finished result! Such lovely pictures and a beautifully written post.
What a beautiful liqueur for the holidays. I would love anything accented with this yummy stuff.
Lovely Barb! I’m always so impressed by your homemade liqueurs. After making your Limoncello, I now think I’ll be moving onto Chambord! I like the idea of mixing it with champagne as well. I just so happen to have some in the fridge right now. I think this is a match made in heaven.
Mmmmm I don’t think this is wasting cognac… just giving it a flirty, fruity little kick! Looks fabulous (as do the Cosmopolitans!) wow. And now I am thinking of all the chocolate desserts I could make that would love a few drops of this….