Mother Earth Living

Raspberry Rose Liqueur Recipe

Rose and raspberry pair well in this homemade raspberry rose liqueur recipe.
From "Homemade Liqueurs and Infused Spirits"

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Yield: About 1 quart


Liqueurs are the fastest, easiest, most versatile of libations to make at home. With some simple kitchen equipment and Andrew Schloss’ 159 unique recipes in Homemade Liqueurs and Infused Spirits (Storey Publishing, 2013), it’s fun, easy and safe to enjoy your own liqueurs. The following raspberry rose liqueur recipe was taken from chapter 2, "The Recipes."

You can purchase this book from the Mother Earth Living store: Homemade Liqueurs and Infused Spirits.

Rose perfume is blousy and bold and tricky to tame. Raspberry, with its lush flavor and bright color, is a worthy companion. Usually I would expect and even encourage a potent flavor like rose to have its way, but when I introduced these two, I was shocked at how graciously the rose slipped into the background, creating a delightfully ethereal fruit liqueur. It makes an enchanting cooler poured over ice and splashed with soda.

Raspberry Rose Liqueur Recipe

Ingredients:

• 1 fifth (750 ml/3 1/4 cups) vodka (80–100 proof)
• 1 ounce (about 2 1/2 cups) dried rose petals
• 1 cup fresh raspberries
• Finely grated zest of 1 tangerine
• 1 cup Simple Syrup (recipe below)

Instructions:

1. Combine the vodka, rose petals, raspberries, and tangerine zest in a half-gallon jar. Stir to moisten everything.

2. Seal the jar and put it in a cool, dark cabinet until the liquid smells and tastes strongly of roses, 3 to 5 days.

3. Strain the mixture with a mesh strainer into a clean quart jar. Do not push on the solids to extract more liquid.

4. Stir in the simple syrup.

5. Seal and store in a cool, dark cabinet. Use within 1 year.

Simple Syrup Recipe

This all-purpose simple syrup is employed in the formulas for most liqueurs.

Ingredients:

• 2 1/4 cups water
• 2 1/4 cups granulated cane sugar

Instructions:

Mix the water and sugar in a small saucepan until the sugar is all moistened. Bring to a boil over medium-high heat. Stir to make sure the sugar is completely dissolved, then remove from the heat and let cool. Refrigerate for up to 3 months.

More Recipes from Homemade Liqueurs and Infused Spirits

Green Honey Liqueur Recipe
Sweet-Pepper Surprise Liqueur Recipe


Excerpted from Homemade Liqueurs and Infused Spirits by Andrew Schloss, photography by Leigh Beisch, used with permission from Storey Publishing, 2013. Buy this book from our store: Homemade Liqueurs and Infused Spirits.






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