Raspberry liqueur at home: 4 cooking technologies
What drink can be both healthy and tasty at the same time? It is raspberry liqueur at home that claims this role. For its preparation, both fresh and frozen berries are used. Such a fragrant tincture becomes a wonderful addition to the festive table at any time of the year. To make a fiery drink with a pronounced taste, you need to know a few secrets of its preparation.
Raspberry liqueur at home: preparatory stage
After collection, it is sorted out, removing:
- ponytails;
- peduncles;
- rot;
- rubbish.
If there are many insects in the crop, then it is soaked for 10 minutes in a saline solution (1 tsp of salt is added to 1 liter of water). It is recommended to wash the berries delicately using a colander and running water. If the raw materials are not dried on a towel, then mold will take it.
Raspberries are rich in vitamins and beneficial compounds. They, in turn, strengthen the human immune system. The components included in its composition cleanse the blood vessels from toxins and harmful growths.
Before making a raspberry tincture, determine the technology of its preparation: by natural fermentation or with the addition of alcohol.
In the latter case, they are most often used:
- moonshine;
- diluted alcohol;
- quality vodka;
- cognac.
A detailed consideration of each recipe for raspberry liqueur will help the hostess choose the appropriate option. It is worth remembering that it is better to prepare the tincture in small portions - 2-3 liters at a time. As a result, the drink will be of higher quality, more saturated. If she can quickly master this technique, then you can start experimenting with more overall volumes.
Raspberry liqueur without a drop of alcohol - a natural fermentation path
Experts in this field offer 3 options for making raspberry liqueur without vodka.
The ratio of berries and sugar in each of the proposed options is different:
- 2 kg of fruit per 800 g of refined sugar (add up to 200-250 ml of water);
- 3.5 kg of berries per 1.3 kg of sugar (without adding liquid);
- 7.3 kg of raspberries per 2.7 kg of granulated sugar (for a 10-liter container).
In this case, it is important to choose the right container. During fermentation, a lot of gaseous compounds will be released, so you can't fill the jar tightly. It is recommended to settle the berries in layers, sprinkling with sugar.
Then a number of mandatory procedures are carried out:
- the resulting mass is slightly crushed with a wooden object so that the juice stands out;
- pour in liquid;
- put a medical glove on the neck, making a hole in one finger;
- place the container in a warm / sunny room.
The process of making raspberry liqueur at home must be constantly monitored. The duration of the fermentation period directly depends on the temperature regime. After 20-45 days, the glove goes down, which indicates the completion of this process. The contents of the jar are filtered and filled into glass bottles. The first 3 months the drink is kept at a temperature of 16˚C, then sent to the refrigerator.
In a cool room, raspberry liqueur is stored for up to 2 years. Moreover, the degree of its fortress is 12 revolutions.
Pouring raspberries on vodka: the secret of the folk drink
There are many variations in the preparation of this fortified drink. Still, it's worth starting from a classic recipe. For this, 3.5 kg of fresh or frozen berries are prepared. Gently lay them out in a deep bowl.
After that, the prepared mass:
- pour 1 liter of vodka;
- leave for 3-4 days;
- after a period, filter and squeeze out the contents (it is possible through a sieve);
- syrup is boiled: 250 g of sugar is added to a glass of water;
- combine alcoholic and sweet compositions;
- pour the mixture into bottles, hermetically closing them;
- after 2-3 weeks, raspberry liqueur with vodka is filtered and sent for long-term storage.
The traditional method of making robins includes several secret ingredients. Vanilla sugar (1 pack) and lemon juice squeezed from one half are also added to the syrup.
Still, sugar is not always used to prepare berry tincture. In this case, 2 liters of vodka are added to 1.5 kg of peeled raspberries. Shake the container thoroughly and place it in a dark room. The fermentation process should start at room temperature. After 1-2 months, the alcoholic composition is filtered.
To give the robin a more exquisite taste, some add to it honey (up to 300 g). The contents are thoroughly shaken and insisted for another 3 days.
Raspberry liqueur with alcohol - an urban version of the drink
Another recipe for making raspberry liqueur is also used in winemaking. Alcohol is used here as a fortified ingredient. Selected berries (1.3 kg) are covered with sugar, crushing them a little with a rolling pin.
Then the resulting slurry:
- pour 600 ml of alcohol;
- make 400 ml of filtered water;
- insist 8-10 days;
- after the expiration of the period, filter and squeeze the cake;
- syrup is introduced (400-600 g of sugar are diluted in 300 ml of water, boiling a little);
- sent to a warm place for 2-3 weeks;
- then filtered again and filled into glass bottles.
Pure alcohol must be diluted with filtered water. It is usually bred to 40-45%.
As a result, the raspberry alcohol tincture should acquire a rich pink hue. In addition, it can be prepared in a more accelerated way. Berries (2.5 kg) are laid out in heat-resistant glass jars and sealed.
Further, unusual procedures are performed:
- put the container in a pot of water (it must be cold);
- simmer raspberries over low heat for about 90 minutes;
- wait for the bottles to cool;
- separate the juice from the cake;
- it is bred with 200-400 g of alcohol, as well as 200-300 g of sugar.
When it comes to raspberry tincture on moonshine, then winemakers use a different cooking technique. They use frozen berries (up to 2.5 kg) as raw materials.
After they thaw, they are:
- covered with sugar (250 g);
- pour in 500 ml of moonshine (45%);
- after 60 minutes, the contents are mixed, thoroughly kneading the berry mass.
Then the prepared wort is bottled and left for a month. Over time, the mixture is taken out and passed through a sieve or cheesecloth. The procedure can be repeated again after a week.
Stormy raspberry jam drink
Very often, the crazy idea of making a strong drink comes only in winter, when there are no more fresh berries. However, in this case, you should not despair. The archives of folk winemaking contain a unique recipe for raspberry jam liqueur with or without the addition of alcohol.
Non-alcoholic wort is made from:
- 1 liter of jam (the minimum sugar content should be 20-30%, otherwise there will be no fermentation);
- 1 liter of clean water;
- 100 g raisins or berries grapes (taken as naturally occurring yeast).
The neck of the container is tied with gauze. The bottle is left in a warm, bright room for 4 days, stirring daily morning and evening. As soon as the mass begins to foam or hiss, install a water seal / glove. Then the dishes with the wort are sent to a dark room (18-25˚C) for 40 days. When the fermentation process stops (gas ceases to be released), then the composition is filtered and poured into a container.
Another raspberry jam (500 ml) is mixed with vodka (1 l). Leave the mixture for a week in a dark room, and then filter.
It is worth remembering that raspberry liqueur at home often forms a sediment. Therefore, periodically, the alcoholic composition must be filtered. Adhering to such technologies for preparing robins, you can get a truly wonderful drink for the festive table.