Raspberry liqueur is very sweet and like honey benefits from citric acid. Lemon juice of course could be used, but it introduces a degree of cloudiness.
|Raspberry infusion||350 ml|
|Sugar syrup 73%||300 ml|
|Alcohol 75°||250 ml|
|Ingredients per 1000 ml (1 liter) of alcohol|
|Lemon skins infusion*||20 ml|
|Citric acid||0.5 g|
|Water||to bring liqueur to 1 liter mark (~100 ml)|
- Create Raspberry Infusion:
- raspberry 500 g
- alcohol 70° 750 ml
- Macerate for 3 weeks. Strain and bottle.
- *10 g lemon skins, 50 ml 75° alcohol, macerate for 3 days. Strain and bottle.
- You can use commercially produced extracts and essential oils.