Homemade Framboise Recipes

HOMEMADE RASPBERRY LIQUEUR RECIPE

Steps:

• Gather the ingredients.
• Split the raspberries equally between two quart-sized jars. Add 1/2 cup of sugar to each. Shake to coat the berries and allow to macerate for 30 minutes.
• Pour half the vodka into each jar (about 1 1/2 cups per jar). Seal and shake well to dissolve the sugar. Check every 30 minutes and shake again until you're sure the sugar is completely dissolved.
• Store the jars in a cool, dark place for two weeks, shaking every day or two.
• Using a fine-mesh strainer lined with cheesecloth, strain the raspberries from the liqueur. To remove more sediment, empty and rinse the cheesecloth and strain two or three more times.
• Funnel the raspberry liqueur into two 16-ounce (or four 8-ounce) bottles. Seal and store with other liquors in a cool place out of direct sunlight.

FRAMBOISE (RASPBERRY LIQUEUR)

Steps:

• 1. Make a basic syrup by combining sugar and water in a sauce pan. Dissolve sugar on medium heat, allow to bubble for 30 minutes, then let cool.
• 2. Add crushed raspberries and vodka allow to steep for 3 months in sealed container.
• 3. Strain and filter well with cheese cloth or cloth filter before storing in a clean sealed container.

FRAMBOISE

Steps:

• Pick over raspberries and discard any soft ones. Place berries in a clean 4-quart glass jar. Add the vodka, cover with a lid, and let steep for about 2 months in a cool, dark place. Stir every few weeks.
• Line a large strainer with a triple layer of dampened cheesecloth and set it over a bowl. Strain the mixture through it. Bring the corners of the cheesecloth together to make a bag. Twist the ends and squeeze to extract as much liquid as possible. Discard the pulp.
• Wash the jar and return the liquid to it. Let stand for about 2 hours. If there is sediment at the bottom of the jar, pour off all the clear liquid into a clean container and filter the remaining cloudy liquid through a coffee filter, changing the filter occasionally to speed up the filtering process.
• Combine the sugar and the water in a saucepan and bring to a boil over medium heat. Boil, stirring, for 2 minutes, until the sugar is dissolved. Allow to cool to room temperature.
• Add about 1 3/4 cups of the sugar syrup to the liqueur and taste. If necessary, add more, about a 1/4 cup at a time, until you arrive at a satisfactory sweetness. The amount of sugar syrup will depend on your taste buds and the sweetness of the raspberries. I like it less sweet, so this step is important to me.
• Pour the liqueur into clean, dry bottles, and cork them.
• Drink within a year before the color and flavor fade. Best stored in a cool, dark place.
• (I like to wax my bottles. Get a clean tin can and put in a small pan of boiling water, then add about 1/4 block of household paraffin wax. Turn off the heat. Add a colored crayon or two, broken into pieces, and stir with a plastic spoon or a popsicle stick, until everything is melted. Place everything on several thicknesses of newspaper. Check the color of your wax on the newspaper, add more crayons if needed to get the color you want.
• Immerse the top of the firmly corked bottle so that the wax covers the first 2 inches, remove it and allow to cool for a few seconds, then dip it several more times, always allowing it to cool between coatings, until you can no longer see the cork through the wax. Let wax set until firm. (Sometimes I sprinkle glitter into the outside layers of the wax, it adds an even more festive touch!). Then add a homemade label, ribbons, rafia, whatever!