(note: This topic was split from this topic:
- read the previous info there)
OK, so, the raspberries were pureed, and packaged by the local brewshop. I assume he gets them in bulk somewhere, probablyl from a wine base producer, so I assume they've been processed at least slightly.
Here's the recipe I used, from Cordials from your Kitchen
1 1/2 pounds fresh raspberries, picked over and washed (I used pureed raspberries from the brewshop, or use wine base)
1 cup sugar
3 cups white zinfandel
1 1/2 cups 100 proof vodka
2 cups water
Crush raspberries and sugar together in bowl. Let stand for about 1 hour. (I poured the puree into the jar I was using and went right ahead with the rest). Transfer to clean 2-quart container and add zinfandel, vodka and water. Cover and let stand in a cool, dark place for 3 days, shaking frequently.
Use a fine mesh strainer to strain out solids (I left it on the solids, timing issues and work stuff). Discard. Transfer liqueur to clean container and let stand for 1 week. Rack or filter into a final container. Age for at least 1 month more before serving. Makes about 1 1/2 quarts.
Vicky - making another raspberry, a blueberry, a cherry, a strawberry and an amaretto almond next