Best Raspberry Liqueur Recipes

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RASPBERRY LIQUEUR



Raspberry Liqueur image

If you love Chambord as I do but suffer sticker shock when buying it, here's a good substitute. It doesn't taste exactly the same when drinking it straight up, but when mixed in cocktails you won't be able to tell the difference. I use one of those fancy Chambord bottles to store it in. Cook time is the LONG mellowing time. ( 3 months so plan ahead)

Provided by SusieQusie

Categories     Beverages

Time P3m28DT10m

Yield 30-45 shots

Number Of Ingredients 3

1 lb fresh raspberry
3 cups good quality vodka (80 proof)
1 1/4 cups fine sugar

Steps:

  • Rinse the berries & cut into small pieces or mash with a fork. Place in a container, add vodka.
  • Cap and store in a cool, dark place, stir once a week for 2 - 4 weeks.
  • Strain & transfer the unsweetened liqueur to an ageing container (glass bottle or container with tight cap).
  • Add the sugar, recap & let mellow for at least 3 months.
  • Pour to a new bottle. Add more sugar if necessary.

Nutrition Facts : Calories 91.5, Fat 0.1, Sodium 0.4, Carbohydrate 10.1, Fiber 1, Sugar 9, Protein 0.2

FRAMBOISE (RASPBERRY LIQUEUR)



Framboise (Raspberry Liqueur) image

Whipped cream is great when 2 tablespoons are added with the vanilla. Makes the whipped cream look pretty and taste even better.

Provided by Marsha Gardner

Categories     Cocktails

Number Of Ingredients 4

1 1/4 c water
1 c sugar
4 c vodka 100 proof
4 c fresh raspberries

Steps:

  • 1. Make a basic syrup by combining sugar and water in a sauce pan. Dissolve sugar on medium heat, allow to bubble for 30 minutes, then let cool.
  • 2. Add crushed raspberries and vodka allow to steep for 3 months in sealed container.
  • 3. Strain and filter well with cheese cloth or cloth filter before storing in a clean sealed container.

DECADENT CHOCOLATE CAKE W/RASPBERRY LIQUEUR



Decadent Chocolate Cake W/Raspberry Liqueur image

I baked this cake a few years ago for my boyfriend's birthday. It turned out quite well. The raspberry Chambourd was a very nice flavor addition to the cake. I came across this recipe when watching Tyler Florence on the Food Network. You can experiment with different types of chocolate if you want. I used milk chocolate for the icing.

Provided by Natural-Food-Mommy

Categories     Dessert

Time 1h35m

Yield 6-8 serving(s)

Number Of Ingredients 17

2 1/2 cups cake flour
1 1/2 teaspoons baking soda
1 teaspoon salt
3/4 cup unsalted butter, at room temperature
2 cups sugar
3 1/2 ounces semisweet chocolate or 3 1/2 ounces dark bittersweet chocolate, melted and cooled
1 teaspoon vanilla extract
2 eggs
1 1/2 cups cold water
chambourd raspberry liqueur, for drizzling
3 cups powdered sugar
7 tablespoons hot water
4 ounces dark chocolate, melted and cooled
2 teaspoons vanilla extract
1/4 cup unsalted butter, at room temperature
1/4 cup dark semi-sweet chocolate, finely chopped
dark chocolate, shaved,for decoration

Steps:

  • Position an oven rack in the center of the oven and pre-heat the oven to 350 degrees F.
  • Cake: In a large bowl, sift together the flour, baking soda, and salt; set aside.
  • In the bowl of an electric mixer, cream the butter and the sugar until light and fluffy.
  • Add the cooled chocolate and vanilla and beat for 3 minutes to incorporate.
  • Beat in the eggs one at a time.
  • Scrape down the sides of the bowl and beat for another 3 minutes.
  • Gradually mix in the dry ingredients in 3 batches, alternating with the cold water.
  • Beat for 1 minute after each addition to incorporate the ingredients.
  • Mix until the batter is smooth.
  • Coat 2 (9-inch) round cake pans with non-stick cooking spray.
  • Cut 2 circles of parchment paper to fit the pan bottoms and place them inside the pans; then spray the paper for added non-stick insurance.
  • Note: This really is crucial to ensure nice easy removal from the pan.
  • Pour batter into the prepared pans and smooth the surface with a spatula; the pans should be 2/3 full.
  • Bake for 30 to 35 minutes.
  • The cake is cooked when a toothpick inserted in the center comes out clean and the cake springs back when touched.
  • Leave to cool for 40 minutes.
  • Turn the cakes out of the pans and remove the paper.
  • Drizzle them with a few tablespoons of Chambourd.
  • Icing: In the bowl of an electric mixer, dissolve the sugar and water at low speed.
  • Beat in the dark chocolate and vanilla.
  • Add butter gradually in small bits.
  • Mix until everything is completely incorporated.
  • Using a spatula, fold in the chopped chocolate and give a final quick spin.
  • Finishing: With a metal spatula, spread 1/2 cup butter cream on top 1 of the layers.
  • Start in the center and work your way out.
  • Carefully place the second layer on top.
  • Smooth the sides with butter cream, then spread the rest over the top so that the cake is completely covered.
  • Refrigerate for 5 minutes before decorating or cutting.
  • With a large knife scrape some shavings from a block of dark chocolate.
  • Scatter shavings over cake.

RASPBERRY LIQUEUR VALENTINE COOKIES



Raspberry Liqueur Valentine Cookies image

These cookies are crisp and flaky, and they don't taste lemony. The low sugar content is important because the icing is so sweet. They have a delicate black raspberry liqueur scent once iced, and are beautiful as well, with a shiny glossy finish. You will need a heart-shaped cookie cutter. If you like, sprinkle the frosting with rainbow non-pareils, silver balls, or red sugar. Frosting dries to a high sheen within a half hour or so.

Provided by IWALCOTT

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 1h40m

Yield 36

Number Of Ingredients 16

½ cup butter
½ cup vegetable shortening
1 cup confectioners' sugar
2 eggs
½ teaspoon vanilla extract
½ teaspoon lemon extract
2 ¾ cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
2 tablespoons milk
1 egg white, room temperature
3 cups confectioners' sugar
2 tablespoons milk, room temperature
2 tablespoons raspberry flavored liqueur
1 tablespoon cherry flavored Jell-O® mix
1 pinch salt

Steps:

  • In a medium bowl, beat together the butter, shortening, and 1 cup sugar until smooth and creamy; then add eggs, vanilla, and lemon extract. In a large bowl, mix together flour, salt, and baking powder. Make a well in the middle, and pour creamy mixture into it, folding the dry into the wet until mixed. Stir in 2 tablespoons milk at the end. To make rolling easier, you may cover and refrigerate anywhere from 1 hour up to a few days.
  • Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll out dough to 1/8 inch thickness. Use a heart-shaped cookie cutter to cut shapes out of dough. Place cookies 2 inches apart on a baking sheet.
  • Bake in preheated oven for 6 to 10 minutes. Slightly browned is OK, but not necessary. Remove from baking sheets to wire racks to cool.
  • Meanwhile, in a medium bowl, beat egg white with an electric mixer until frothy but not stiff. Gradually beat in 1 1/2 cups sugar, then 1/8 cup milk. Mix in raspberry liqueur and cherry-flavored gelatin. Gradually beat in remaining 1 1/2 cups sugar and pinch of salt, mixing until the icing looks about like marshmallow fluff, not quite stiff enough to stand in peaks. Spread icing on top of cookies.

Nutrition Facts : Calories 147.1 calories, Carbohydrate 22.1 g, Cholesterol 17.2 mg, Fat 5.8 g, Fiber 0.3 g, Protein 1.6 g, SaturatedFat 2.5 g, Sodium 99.4 mg, Sugar 14.5 g

RED RASPBERRY LIQUEUR



Red Raspberry Liqueur image

This will make about 6 cups and can be given as gifts in as little as 1 week. The taste is heavenly. This is be far the easiest homemade liqueur recipe going. Can use any type of raspberry or even blueberries if desired

Provided by Stormy Stewart

Categories     Cocktails

Number Of Ingredients 4

30 oz raspberries
3 c vodka
1 1/2 c brandy
3/4 c sugar syrup (recipe below)

Steps:

  • 1. Sugar syrup recipe 3 cup sugar boiled with 1 1/2 cup water till sugar is thoroughly dissolved. Be sure mixture is cooled before using.
  • 2. Crush berries through strainer and filter. Add juice and berries to alcohol. Stir and steep one week. Strain. Taste. Add sugar syrup as necessary. Many frozen fruits are already heavily pre-sugared. If using fruits without syrup, treat them as fresh fruit but reduce the amount of water when making the sugar syrup because of the water content in the frozen fruit. Yield. About 6 cups.

CHAMBORD, RASPBERRY LIQUEUR, COFFEE



Chambord, Raspberry Liqueur, Coffee image

This used to be Mary Ann's favorite way to serve herself coffee! Chambord Liquer Royale de France, produced by Charles Jacquin et Cie., has an intense flavor of black-raspberries, fruits, herbs, and honey. The taste is sweet!

Provided by Manami

Categories     Beverages

Time 15m

Yield 1 serving(s)

Number Of Ingredients 4

1 ounce Chambord raspberry liquor
6 ounces freshly brewed hot coffee (Strong)
whipped cream
1 teaspoon sugar

Steps:

  • Pour coffee and liqueur into an Irish Coffee.
  • glass, and sweeten to taste.
  • Gently float the cream on top.
  • Enjoy!

Nutrition Facts : Calories 18, Sodium 3.5, Carbohydrate 4.2, Sugar 4.2, Protein 0.2

CHAMPAGNE PUNCH WITH RASPBERRY & ORANGE LIQUEUR RECIPE - (4.2/5)



Champagne Punch with Raspberry & Orange Liqueur Recipe - (4.2/5) image

Provided by sandycon

Number Of Ingredients 9

6 tablespoons sugar, divided
1/2 teaspoon McCormick ground ginger
2 (750ml) bottles Brut champagne
32 ounce white cranberry peach cocktail (or white grape juice)
1/2 cup raspberry liqueur
1/2 cup orange liqueur (like La Belle Orange or Solerno Blood Orange)
1 orange, sliced thin
1 cup fresh raspberries
5 to 6 fresh ginger slices

Steps:

  • Chill the champagne and fruit juice. Mix 3 tablespoons sugar with 2 tablespoons water in a small bowl. Microwave for 1 to 2 minutes, until the sugar dissolves. Pour into a shallow dish. Then mix the remaining 3 tablespoons of sugar with the ground ginger. Place in a separate shallow dish for dipping. In a large punch bowl, mix the champagne, juice and both liqueurs. Garnish with orange slices, raspberries and ginger slices. To serve, dip the rims of the punch glasses into the simple syrup. Then immediately dip them in the ginger sugar. Ladle the punch into the glasses and pass around. Cheers!

CHAMPAGNE PUNCH WITH RASPBERRY AND ORANGE LIQUEUR



Champagne Punch with Raspberry and Orange Liqueur image

How to make Champagne Punch with Raspberry and Orange Liqueur

Provided by @MakeItYours

Number Of Ingredients 1

* 6 Tb. sugar, divided * 1/2 tsp. McCormick ground ginger * 2 - 750 ml bottles brut champagne * 32 oz. white cranberry peach cocktail (or white grape juice) * 1/2 cup raspberry liqueur * 1/2 cup orange liqueur (like La Belle Orange or Solerno Blood O

Steps:

  • Chill the champagne and fruit juice.
  • Mix 3 Tb. sugar with 2 Tb. water in a small bowl. Microwave for 1-2 minutes, until the sugar dissolves. pour into a shallow dish. Then mix the remaining 3 Tb. of sugar with the ground ginger. Place in a separate shallow dish for dipping.
  • In a large punch bowl, mix the champagne, juice and both liqueurs. Garnish with orange slices, raspberries and ginger slices.
  • To serve, dip the rims of the punch glasses into the simply syrup. Then immediately dip them in the ginger sugar. Ladle the punch into the glasses and pass around. Cheers!

RASPBERRY LIQUEUR CHOCOLATE MOUSSE



Raspberry Liqueur Chocolate Mousse image

These are little cups of yummy goodness. You can use any kind of liqueur you would like, and even experiment with the different kinds of cocoa that are out there. Enjoy! Update: Made this last night with Amaretto. OMG! It was so delicious! You got to try it!

Provided by Carol Davis

Categories     Puddings

Time 1h30m

Number Of Ingredients 8

1 pkg knox unflavored gelatin (about 2 tsp.)
2 Tbsp cold water
1/4 c boiling water
1/2 c sugar
4 Tbsp cocoa powder (i used ghirardelli)
1-1/2 c heavy cream, very cold
1/2 c (chilled) raspberry liqueur (i used chambord)
1 tsp vanilla

Steps:

  • 1. Place mixing bowl and beaters in freezer for 15-20 minutes to chill.
  • 2. In a small bowl, sprinkle gelatin over cold water; stir with a fork and let stand 1 minute to soften.
  • 3. Add boiling water; stir until gelatin is completely dissolved. Set aside to cool.
  • 4. Sift cocoa through a fine mesh sieve to get the lumps out. In a large mixing bowl stir together sugar and cocoa; add heavy cream. Beat at medium-high speed until stiff peaks form.
  • 5. Gradually pour in liqueur, vanilla, and gelatin mixture, beating at high speed until well-blended and soft peaks form. Let stand 5 minutes to thicken.
  • 6. Spoon into serving dishes, top with fresh raspberries (if you wish) and place in refrigerator to chill about an hour or so.

ROSE GERANIUM RASPBERRY LIQUEUR



Rose Geranium Raspberry Liqueur image

This recipe is very unusual in that it uses flowers and fruit for flavoring.Source unknown

Provided by Lynnda Cloutier @eatygourmet

Categories     Cocktails

Number Of Ingredients 6

- 4 half pints raspberries
- 1 cup rose geranium leaves
- 4 cups vodka
- 1/2 cup white wine
- 1 cup sugar
- 1/2 cup water

Steps:

  • Mix berries, geranium leaves, vodka, and wine in large jar with tight fitting cover. Put in cool dark place to steep for 1 month. Crush berries slightly with wooden spoon or potato masher and steep for another 4 days. Strain liquid, pressing as much juice as possible from berries, then filter. Boil sugar and water together in small pan til sugar is dissolve; cool, then gradually stir into liqueur, tasting as you go. When liqueur has reached desired level of sweetness, bottle and age for another 3 weeks in a cool dark place. Makes about 1 1/2 quarts. Amounts will vary according to the ripeness of the fruits and quantity of ingredients used. Ginger berry Liqueur: Use 1 pint strawberries and 2 half pints raspberries, and replace rose geranium with 2 Tbsp. candied ginger. Lemon Berry Liqueur: Use 1 pint strawberries and 2 half pints raspberries and substitute lemon geranium or lemon verbena for the rose geranium. Pineapple Ginger Liqueur: Use white rum in place of vodka, 4 cups cubed pineapple instead of berries and 2 Tbsp. candied ginger and 1/4 cup orange mint or lime balm instead of rose geranium Chocolate Mint Liqueur: Use 2/3 cup unsweetened cocoa in place of the berries; substitute 3/4 cup tightly packed peppermint leaves for the rose geranium.

RASPBERRY LIQUEUR



Raspberry Liqueur image

Make and share this Raspberry Liqueur recipe from Food.com.

Provided by Alia55

Categories     Beverages

Time P2m29DT15m

Yield 750 ml

Number Of Ingredients 5

1 cup raspberries
3 cups vodka
2 cups sugar
1/4 cup water
1 teaspoon glycerin (optional)

Steps:

  • In a quart jar, raspberries, 1 cup sugar, and vodka. (I use frozen raspberries as the freezing process breaks down the cell walls, allowing you to get more juice).
  • Seal jar tightly, and place in a dry, dark place for about 2 weeks.
  • After two weeks, strain the liquid using a double layer of cheese cloth. Gently squeeze the raspberries, getting as much juice from the raspberries as possible.
  • In a fresh quart jar, add the second cup of sugar, glycerin, water to top and the strained liquid. Seal and store again in a dark place until sugar is dissolved.
  • Once the sugar has all dissolved, bottle the resulting liqueur in a fresh bottle and let age for roughly 3 months.

Nutrition Facts : Calories 4.2, Carbohydrate 0.6, Sugar 0.5

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