RASPBERRY LIQUEUR
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
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
RASPBERRY LIQUEUR
Make and share this Raspberry Liqueur recipe from Food.com.
Provided by Alia55
Categories Beverages
Time P2m29DT15m
Yield 750 ml
Number Of Ingredients 5
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
RASPBERRY LIQUEUR VALENTINE COOKIES
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
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
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