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Homemade Raspberry Liqueur (Raspberry Vodka)

This homemade raspberry liqueur (or sweet raspberry vodka) is so easy to make and is well worth the effort!  A beautiful bright red and slightly sweet elixir  made with only three ingredients: raspberries, sugar and vodka.

Sugared Raspberry in raspberry liqueur

A couple months ago, Debbie and I made this awesome fruit liqueur.  You will never believe how easy it is to make and how good it tastes!

Now, in both of our fridges there is a mason jar full of a beautiful bright red homemade liqueur made with three simple ingredients: raspberries, sugar and vodka.  We have been dreaming up ways to use this delicious elixir for a while now!

Its going to be amazing and we are pretty excited to share this recipe with you.

two mason jars full of raspberries, sugar and vodka

How to Make This Recipe:

This fabulous vodka can be made in four super simple steps:

  1. add a 600g bag of frozen raspberries or 4 cups of fresh raspberries to each large mason jar (2 jars).
  2. split a 750 ml bottle of vodka between the two mason jars.
  3. add one cup of sugar to each mason jar.
  4. screw on the lid, give it a good shake and then put the jar in a cool place for 3 weeks up to 2 months.

Tips for the Best Liqueur

  • The longer you let the vodka sit, the more raspberry flavor it will get.
  • You can make the raspberry liqueur as sweet as you like by just adjusting the sugar a little.  I would suggest following the recipe as is the first time and then adjust on the next batch.

Yes, there will definitely be a next batch!

pouring sugar into mason jars full of raspberries and vodka to make raspberry liqueur

Other Liqueurs you can Try:

Try this homemade liqueur recipe with other kinds of fruit like:

  • strawberries
  • blackberries
  • plums
  • rhubarb
  • cherries
  • peaches

Other Alcohols to Try

This method of making liqueur doesn’t work only with vodka, you can try it with other booze too!  Try any of these:

  • gin
  • rum – white rum might be the best for this I think
  • tequila

two mason jars full of raspberries, sugar and vodka to make raspberry vodka

Unfortunately this recipe isn’t something you can whip up and enjoy right away.  It takes at least a month or two months, to develop the flavor fully.  But let me tell you, its worth the wait!  I’m fairly certain you won’t find anything as good as this in the liquor store.

The fruity flavor is outstanding!

This beautiful liquid is like a dessert all on its own, served on the rocks, but the ways you can use it are endless…

Recipes Using Your Homemade Raspberry Liqueur

pouring raspberry liqueur into a glass

Can You Drink Raspberry Vodka Straight?

You can!  Especially this one, since it has a lot of sweetness to it, it takes the bite out of the alcohol.

What Goes Good with Raspberry Vodka?

Check out the ideas above for recipes we have used this vodka in, but here are a couple more:

Over ice cream, in a bellini, with champagne as a mimosa, mixed with fruit juice like a punch.  The list goes on and on…

How Long Does Homemade Liqueur Last?

Fruit liqueurs last indefinitely.  Just keep them in a cupboard and out of direct sunlight.  Cool dark places are the best.  Or the fridge.

Will Fruit Go Bad in Alcohol?

Nope, you can leave the fruit in the alcohol as long as you like.  The alcohol preserves it.

Do You Have to Add Sugar?

Nope, you can just add fruit to the vodka if you would rather.  Or cut down on the sugar.  Its up to you.

Other Recipes You Might Like

  • pineapple vodka

If you’ve tried this homemade raspberry liqueur recipe then don’t forget to rate the recipe and let us know how it turned out in the comments below.  We love hearing from you!

We love to see your creations!  Tag @Cookswithcocktails if you post a picture of this recipe on INSTAGRAM

Homemade Raspberry Liqueur Elixir

Homemade Raspberry Liqueur

This homemade raspberry liqueur (or raspberry vodka) is so easy to make and is well worth the effort! 
4.17 from 142 votes
Print Pin Rate
Course: Drink
Cuisine: Canadian
Keyword: infused alcohol, raspberry liqueur, raspberry vodka
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 30
Calories: 116kcal
Author: Julie & Debbie


  • 2 600g bags of frozen raspberries (or about 4 cups)
  • 1 bottle of vodka (26 oz)
  • 2 cups of sugar
  • 2 large mason jars with lids


  • Split the bottle of vodka evenly between the two mason jars.
  • Add one bag of frozen raspberries to each jar.
  • Add 1 cup of sugar to each jar.
  • Put the lid on the jar and store in a cool dark place for at least a week to a couple of months, giving it a shake every once in a while. The longer you leave it, the better it will be.


Serving: 2oz | Calories: 116kcal | Carbohydrates: 15g | Sugar: 14g

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  1. Such beautiful pictures and a bright color. A pleasure to look at, but tasting it must have been so much better. Well done! I suppose the same technique can be applied for other fragrant fruits as well.

    1. Thanks so much! Yes, it really tastes amazing 🙂 And yes, I think the same recipe could be used with other fruit too. Peaches. Strawberries. Blackberries… Yum!

        1. If you can use fresh berries, how much do you use? 2 quarts or what? I used to make this years ago from my own red raspberry patch. It was delicious!!! Can’t find my recipe, so I was delighted to see one on here.

      1. I am getting set to make some raspberry liqueur but, I was wondering after it has aged for the 2 months how long will it last when stored in refrigerator (I’m making some to give as gifts and would like to add an expiration date as well as serving ideas)

        1. Hi Anita, once strained, the mixture will last for a long time in the fridge. At least 6 months, but up to a year possibly as well.

      1. Hi Deb,
        Can you tell me when Door County, WI cherries are ripe? And are there any pick your own farms where we can pick our own?
        Thanks in advance!

        1. Hi Chris! Sorry for the late reply, but to answer your question, we were in Door County in mid-September, and the cherries were nothing but a memory by then. Apples were already just-picked by then too, so I’m guessing cherry-picking season to be end of July into mid-August. Yes, there are U-pick-em places up there. Contact their Visitors Bureau for info.

    1. Hi Jessica, nope, no need to refrigerate. You could if you wanted to, but its not necessary and Debbie and I don’t.

  2. I happen to stumble across this recipe on pinterest…I now have a jar made with blackberries in my cabinet..can’t wait to try it

    1. Sharon! You read my mind, blackberries are almost ready by my house and I am making a jar of this as soon as they are. That will be so amazing!!

  3. Did you strain out the seeds? I don’t see any in the pictures. Also, I have fresh raspberry bushes in my yard so I don’t buy bags of berries at the store, how many ounces did you use? Thanks! Can’t wait to try!

    1. Hi Morgan, no you dont have to strain out the seeds. Unless you want to later on. We just put the raspberries in whole and let them sit there for as long as you can handle. Fresh raspberries would be great for this Im sure! A bag of raspberries has 600 grams inside. By my calculations, that’s just over 21 oz.

      1. May I ask, what do you do with the raspberries when the product is ready to use? I am confused. Do you simply keep the berries in the bottle until all the liquid is gone and then discard the berries? Or can you eat the berries after you have used all the liquid?

        1. Hi Tonya, we usually leave the berries in the bottle and then just strain it as you use it, but you can also just strain them out and discard them or use them in some sort of raspberry sauce or other recipe. If you are making this as a gift, I would strain them out first as the final product will look a lot better. Not sure if I would just eat the berries straight tho, they may not taste great.

  4. My first 3 jars have been sitting on my counter for about a month now. They look so good it’s hard to not open them and take a taste! I did this same thing with plums last year and couldn’t believe how good it turned out. If your sugar is all sitting on the bottom, flip the jar over and give it a good shake. Might have to do this a few times to get it all dissolved.

    1. Sweet! Your going to have lots with 3 jars full. Good tip to get the sugar dissolved. Plums hey? I love the way this tastes with the raspberries, but it would work equally good with others. Blackberries would be amazing. Strawberries, peaches…

  5. Thanks so much. Just finished making two batches. Christmas presents to my “lucky” family members & neighbors! Cheers

  6. Wow, I’m so glad I found this recipe now so that I can have it ready for some Christmas and New Year’s parties! I didn’t realize it takes a month or more to get it to full flavor. I’m so excited to see how my family likes it!

      1. Hi there I know this is an old recipe, but I’m wondering how to sub a sugar free product? Like stevia or something? Thanks!

  7. Just opened the raspberry and strawberry batches I made – both of them are amazing. I also made some wtih crabapple juice which I have not tasted yet but soon.

      1. Ok, the crabapple juice batches I made are also GREAT! In one I used vodka and the other I used the Captains spiced rum – wicked! Next I am going to experiment with peaches or pears

        1. I bet those combos would be amazing!! Debbie and I are loving all the variations that have come out of this recipe 🙂

    1. We use quart size mason jars, but you could really use any size you want. Its best to be able to put the recipe in one or two jars though.

  8. Do you think you could use halo mini oranges..if yes just the peels or peel the fruit and use the segments??? Plus would you add the sugar?!?

    1. Hi Dawn, thats a great idea! And a good question… When you make limoncello, you only use the peels of the lemon, but I think you could use the fruit of the orange too. The only thing is that you would need to try not to get the pith of the orange in the jar at all. So… I would try peeling the oranges, removing as much pith from the fruit as I could then take a knife and remove as much pith from the orange peel as I could and then use both the peel and the fruit. I think you would need to cut down on the sugar. Those baby oranges are sweet. Maybe start with half. Then you could see later on and add more if you think it needs it. Hope that helps!

  9. So, next I tried a pineapple mix – has a yummy pina colada flavor. The batch I made with blackberry has a really unique flavor, but the rhubarb mix is one of mt favorites. I am gonna mix it with the raspberry or strawberry for another variation

  10. I’ve had fresh raspberries infusing in vodka for about a month. I THOUGHT I’d blend it with simple syrup, so I didn’t put in any sugar at the beginning of the process. Do you think I can add it now? Is it critical (in your opinion) to the infusing. Or should I just use the simple syrup (which will obviously result in a little dilution, because of the water involved).

    1. Hi Janet 🙂 I think you could go either way… Add sugar now, or add simple syrup. Yes the simple syrup will dilute it, but not much at all. The sugar is just for the taste. I think your berries would infuse nicely without it, although the sugar helps to draw the juices out of the berries. I would maybe add some sugar, either the full amount or bit by bit till you get the desired sweetness, and then let it sit another week. You have fresh raspberries??? I am JEALOUS!

  11. Great recipe.
    Do you think rhubarb could be use in this?
    And would you use more sugar that the recipe calls for?

    1. Hmmm good question. I don’t see why not though… I might cook the rhubarb with some sugar first though to bring out the flavors, before putting the lot in the vodka. I would use the same sugar to start and then you could add sugar later on if the finished product is not sweet enough for you.

  12. Love making infused liqueurs!! Just finished a batch with Apricots….had tons of them from our tree. Made apricot brandy/liqueur last year, and it was incredibly delicious and flavorful. This year I made a batch with peaches, but it’s too early to open, darn. First time on that one, so I can’t report on the taste, yet. Thanks for your recipe, I’ll give it a try, too.

    1. Oh yum! Apricots and peaches!! I need to do one with peaches this year for sure. I also want to do blackberry…

  13. Your recipe doesn’t require any boiling of the jars and such to seal them. . .will this be a problem? I don’t really know the science behind canning.

    1. Hi Danielle, ours kept for months and we did not refrigerate. If you are worried, you could always strain the raspberries out and refrigerate it. It will definitely keep for months like that.

  14. Is there any way that bacteria or mold can grow in this environment? Is it similar to the pickling method which just takes away the air factor?

    1. Hi Miranda, we haven’t ever experienced mold or bad bacteria in our batches. I think the alcohol takes care of that, but if you are worried, you can always keep this in your fridge.

      1. Hi guys, I’m in infection control. Thought I’d chime in and say don’t have to worry about that in a vodka environment 🙂 its just like keeping other alcohol out.

    1. Nope, you can go ahead and use your fresh ones. The frozen ones would melt anyways 🙂 I would maybe give them a little squish before you add the sugar and vodka just so the juices come out quicker.

  15. Hi, I was wondering what to do with all the pulp once it is ready for use, do I strain it?
    I made rhubarb brandy with a similar recipe and it is delicious.
    Thank you!

    1. You can strain it if you like or you can use it in your cocktail recipes. We do both. I made a cheesecake topping with the raspberries from last batch we made.

  16. I just made your recipe with fresh raspberries…but I used the low glycemic coconut sugar. Thoughts?

    1. Ya that should work! We haven’t tried it using that sugar, but I don’t see why it wouldn’t work. I would love to hear from you how it turns out! Fresh raspberries are totally fine.

  17. I’ve been eying this recipe for 6 months and finally made it today… just in time for Christmas and New Years cocktails! I used a bottle of Smirnoff vanilla vodka and because its so sweet I cut the sugar in half. I’m hoping it goes well! There were also raspberries left over so I did a half-quart jar with cake vodka and a smidge of Cointreau. I’ll follow up re taste testing!

    1. MMMMMMMMM!!! Raspberry and vanilla is going to be amazing. Good idea to cut the sugar. You can always sweeten it up a bit later if you think it needs it.

    1. I would make it first and then pour the finished product into your pint size jars or whatever you are using. Or if not, you could just separate it all at the beginning. Just divide the recipe by how many containers you have.

  18. My dad has been making liqueur like this for years. He uses frozen or fresh berries, but only self picked – never store bought. He usually uses Huckleberries. Sometimes he uses Blackberries, or Raspberries and he has used Cherries before as well. He never does mix the berries so he has different flavors, but I think I mixture would be delicious as well! He does not drink so he gifts his liqueur and seriously everyone loves it. His recipe is a little different as he uses a large jar, the kind you find pickled eggs in (here in Canada anyways) I think it would be about 1 gallon… And he fills that almost to the top with berries, then adds about a cup and a half of sugar and fills the rest with vodka. He lets it sit for at least a month, sometimes 2 or 3. This results in sweet but still a bit bitter. He likes it much better this way as not to be too sweet. Really a great recipe though. Thank you for sharing.

    1. You can dump them, or make our raspberry lemon cheesecake topping with them, or pour them over ice cream, add them to your cocktail…

  19. My daughter and I made this with blackberries, we just tried it and loved it. We’ve also made a strawberry and peach one and can’t wait to try those when they’re done.

    1. Oh em gee… Blackberries in this would be so amazing! We have a ton of blackberry bushes behind our new place. I cant wait for summer. I am going to make a batch for sure.

    1. Hi Mike, Im not sure. It IS vodka and it is supposed to taste like vodka still, only like raspberry vodka 🙂 If you dont like the taste, I would try adding more fruit. You will need to let it sit for a week after though. Allow the raspberry flavor to come out.

        1. Let us know how it goes! It will definitely mellow with age! How long did you leave it before you tasted it?

  20. I want to make this and give it as gifts at Christmas. Is it ok to leave it sitting for that long? Also, can I put it in a ‘corked’ glass container? It looks so good!!

    1. Hi Robin, it should be fine till Christmas. I might take the raspberries out before then and just give the strained raspberry liqueur. It will look prettier. But that is up to you 🙂 I think a corked glass container should be fine.

  21. The recipe says 4 cups of sugar, but you put one cup in each jar. Wondering if it is 2 cups or 4 cups of sugar? Thanks. Also, does it have to stay sealed/shut, till ready to use?

  22. OMG, This all sounds so good, have to try it A.S.A.P. Just hope it works as well for me. Thanks so much for sharing, I’ll be following you ladies, keep up the good work.
    Hi Morgan, If you look out in your backyard and see a strange lady picking some of your lovely berries please don’t shoot me, LOL 😇 I’ll leave my IOU, thanks DAISY

  23. Just came across your page! The last 2 days I’ve been making some batches of flavoured alcohol, in preparation for Christmas presents.
    So far I have:

    Vodka & damsons (I had frozen a batch of damsons from our tree last year as I had already planned on doing flavoured alcohol for Xmas presents this year – trying to be more organised!) made damson jam last year as presents and everyone loved it!

    Gin & cherries
    Gin & rhubarb (I’m hoping this will taste ok as I didn’t have quite enough rhubarb in my garden for my measurements – about 50g short!)
    Gin & oriana (small extremely sour orange)

    I plan on doing some other variations and going to gift them in little jars.
    I’m undecided on whether to strain and then add a little of the fruit back into the gifting jars. Or if there is a way I can gift the fruit separate. I need it to last until Christmas. So I may just end up jarring the fruit and buying some more alcohol to add so it’s a jar of alcohol soaked fruit that they can use as well. That way I have 2 gifts and I’m not wasting anything! Unless I can get away with just putting the fruit in a jar without adding anymore alcohol seeing as it will have been soaking in it for months??!

    Once we can harvest our apples then I will be doing some more with those as well as doing a gin version with the damsons we get this year!

    I’m strangely excited even though I don’t really drink! (Maybe have a couple of shandy’s in the summer and that’s about it for the year!) Who knows I may find a drink I love!

    1. Absolutely love it! I totally get excited about trying new concoctions too and yours sound soooo good. You ARE organized, thinking about Christmas already! I wish I could be that good lol.

  24. Love your idea and need to put something similar into action in my kitchen asap. Weather has been amazingly hot here and I have been waiting for a cooler day to finish jam making. However, I did not complete the last batch and the raspberries and loganberries are still sitting in the stainless steel saucepan, steeping in the sugar (they taste good!) And now two days later there is a slight alcoholic smell and I am tempted to toss a bottle of vodka into the mix and put them into a bottle rather than a jar, and hopefully enjoy my recipe change from jam to fruity vodka!

  25. This sounds amazing! Have you tried anything other than vodka? Unfortunately, I’m allergic to it. Wondering if you have ever used grain alcohol (What we in Canada call “everclear”)? I did read above that someone has tried gin…looking forward to trying this, also.

  26. Ha-Ha on me…just read your bio and found out you are in the Fraser Valley. I just assumed you were in the States. I’m in the northern part of the province. Looking forward to returning here for more ideas. I sure wish we could grow blackberries here…haven’t had any since visiting the Island many years ago. The ones you can buy in the store just aren’t the same at all.

    1. Hi Jo! You could definitely use gin. Or any grain vodka, light rum, whatever your poison might be 🙂 And any kind of fruit. And I agree, fresh picked is always better!

  27. Could you whizz it all up in a blender and then strain it to get rid of lumps? Wondered if it would make it thicker and fruitier?

    1. Yup you could Im sure. It will be quite thick though I think. I guess it depends on what you want your finished product to be like 🙂

  28. I’ve made this for years. My grandmother called it “cordials”. I make a pineapple one that is my fav. Only need half the sugar. I am going to try honey this year and see how that turns out. I’m trying to get off sugar. Cheers!!

    1. Yum! Pineapple would be great. And yes, likely need way less sugar since its a sweet fruit already. Im interested to hear how it turns out with honey so I would love it if you would report back!

  29. My German Oma used to make Sloe gin with gin and Italian plums! Sh’ed put in sugar crystals for 6 months!!!

  30. Due to being Celiac, flavoured vodka is out. But not anymore. Made this with raspberries and vodka. WOW, AMAZING. I serve it with Perrier water. Perfect for a summer refreshing drink.

  31. Wouldn’t it be grand if folks would read your article. They’d answer their own questions.

    Beautiful pics. So, you didn’t mention if you remove the fruit and seeds. They do produce a large amount of seeds. Also, I’m assuming, because of the alcohol the fruit doesn’t spoil?
    Love, love, love the fresh raspberries…not so much the seeds.
    Thanks for sharing. 😚

    1. Lol. Well, its all good. So to answer your question, no, you don’t remove the seeds, but at the end you strain the fruit out and the seeds with it.

  32. I just came across this on Pinterest! I have 50 blueberry bushes, and so a number of years ago, I made a fruit liqueur with them. Very delicious! I still have some from years ago, and it’s just fine, so the alcohol will preserve the fruit juice. All of the color steeps into the beverage, and the fruit that is left looks rather unappetizing, so you won’t really be tempted to use it for anything but compost!
    My question is whether or not I could use stevia to sweeten, rather than sugar. That would make my day, being I’m on a Keto diet. You had said above that the sugar was just for flavor and not as part of the success of the recipe. I want to try it with my homemade Kahlua recipe too…

    1. I honestly dont know, but you could try! Maybe just soak the berries in the alcohol first and then drain and add sweetener after that to a small part of it.

  33. Last November, 2019 I saw your recipe on Pinterest and decided to try it. I didn’t have quart jars, so I used a pint jar and reduced the sugar, then filled it up with vodka. I made it on December 17th, and I just tasted it, and it’s amazing! I’m going to let it sit for a few weeks longer and see if that makes it better. One problem is getting the vodka! I live in Texas and you can only buy liquor at a “spirits” store! You can get beer and wine anywhere, but not liquor! I had never heard of that because I’m from California, where you can buy liquor in supermarkets and drugstores, and there’s a liquor store on almost every corner! So I had to wait until I could get to the spirits store. But it was definitely worth the wait! Thanks for the recipe!

    1. So glad you had great results too! So interesting to me that you can only get liquor at the spirits store! Sounds like you have make a trip and stock up! lol. We are in Canada and we are just starting to get wine in some grocery stores, but we dont have beer or wine in our gas stations like you guys do, but we can get liquor at the beer and wine store as well. And theres lots of em 🙂

    1. So it depends. If you want to use fresh fruit, then start in the summer. If you are thinking ahead, this is what I would do. And then use raspberries when they are ripe and in season! Or any other fruit you might want to use. Drain the fruit out when you are happy with the flavor and the liqueur will keep just fine till Christmas.

  34. This is the first time I have ever attempted to make liqueur. I use Chambord in a raspberry sauce I made for a very decadent white chocolate almond cheesecake. Drizzled over a slice of this cheesecake… yumm. Anyways back to review 😊. This cheesecake is somethjng I get requests for a lot. Stumbled across this recipe and decided to make some. I used local honey instead of the sugar. I waited the 2 months and tried it today. YUMMMY!!!! I would recommend this recipe and will be making it again. I used 3 1/4 cups vodka and 1 1/4 cups honey.

  35. I’m making a second batch as I write this but I cut it in half because I’m the only one who drinks it . .

  36. Sounds yummy! I make a cranberry cordial, 2 bags, 12 oz. each of cranberries chopped, 4 cups sugar, 1 bottle vodka. Put in gallon jar and let sit for 2-3 weeks. I turn the jar on it’s side, cap on tight, and roll it every few hours to distribute the sugar, best of all, I use the vodka soaked cranberries to make the cranberry/orange relish!

  37. Tried this but just did half the recipe. It came out great. Had some at Christmas and it was really good but three months later the taste has improved so much more. Just made a fresh batch with tequila. Thinking it will make great margaritas.

  38. I love this raspberry vodka! I first made it in October of 2018 and it was ready by Christmas! And it was wonderful! Everybody loved it as much as I did! So last year, 2019, I made more and gave it away as Christmas gifts. Again, everybody loved it! Since then I’ve made it with blueberries, blackberries and I even made it with orange peel. I didn’t care for the blueberry, but my daughter loved it! The blackberry and orange came out delicious. But my favorite is the raspberry, I sometimes pour a double shot and just sip it while watching TV. Thank you so much for the recipes!

    1. Im sure you could. If its stronger than 40% then just be careful when you drink it 🙂

  39. Hi there, this looks so good. My mason jars have arrived
    and I’m almost ready to make a batch.
    Just not sure how much fruit to buy.
    Your post says ‘split a 600g bag of raspberries’ between 2 jars
    but the recipe says ‘add one 600g bag to each jar’.

      1. Thanks for the reply.
        I just stuffed the fruit in til it looked like your photo 🙂
        It looks so good already, can’t wait to try it when we can finally have a family get together.
        Thanks for the recipe.

  40. A neighbour just gave us some blackberry liqueur and I am enjoying it on ice cream (she had never tried that), and as a spritzer mixed with 7-up. Since I have some fresh raspberries I started some liqueur using your recipe this morning. I even used Canadian vodka. Will be getting local cherries in a day or so and plan to make a batch using some of them. I am sure both versions will be delicious. Thanks, I always planned to make liqueur but didn’t realize it was so easy. Odd, since I make my own vanilla.
    I am in Langley and try not to take for granted all the fabulous produce the area has to offer. I buy local whenever I can and have some favourite farms.

    1. sounds soooooo good! I love local products too 🙂 I live in Abbotsford and Debbie lives in Aggazi so we know what you mean.

    1. Yum! I grew raspberries this year too. I cant wait to make this with my own raspberries too!

  41. Wow! Having so much fun with this. Made a quick couple of batches for a camping trip. They were a hit. Now I have a Cherry, Blackberry, Mixed Fruit, Strawberry and Raspberry going that I plan to let sit for longer. I do have mine in the fridge. Been using both frozen and fresh berries depending on what I see and what fruits are on sale. Still want to try some with Currants , Plums and Pomegranate later in the season. Bought some really cool bottles and labels to use when all are done. Will make beautiful gifts. Thanks for sharing…

  42. I made rhubarb liqueur last summer in Alaska. We just had it tonight and it was amazing. We just sipped it straight, though a couple of us had an ice cube in it. My husband loves eating the fruit. It’s like candy. I have a ton of rhubarb again this year and will be making more. We plan to try other flavors as well like salmonberry, blueberry and the raspberry. Just waiting for the berries to grow.

  43. I muddled four cups of fresh raspberries in a one quart jar.

    However, I can only add less than one cup of 100 proof vodka per jar.

    How do I rectify this please?

    Thanks from Michigan USA.

  44. I’m curious about other recipes proclaiming that adding sugar from the start has health risks. And to not add it until after the raspberries are strained. Has anyone had issues with this?

  45. Hello from France !
    Thank you for this recipe, I tried it with white rhum, it was such a delight !

    I am trying to adapt this with fruits according to the level of sugar that it contains. I read that blueberry contain almost 2x more sugar than raspberry.
    Would you recommend to decrease the amount of fruits or just the amount of extra sugar ? It would be easier to just cut the fruits by 2 but I wonder if it would also reduce the fruits perfume.

    1. I think i would start with reducing the sugar. I havent tried blueberries so I cant say for sure.

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