Comments on: Raspberry liqueur

By: Caroline's Cooking

Caroline's Cooking — Fri, 20 Jan 2023 01:36:37 +0000

In reply to Jeannie Turney. So glad to hear you have been enjoying! I haven't tried with black raspberries but I see no reason why it wouldn't work.

By: Jeannie Turney

Jeannie Turney — Thu, 19 Jan 2023 18:39:18 +0000

Love this recipe!!!! On my 4 th batch. Can u use black raspberries with this recipe?

By: Caroline's Cooking

Caroline's Cooking — Mon, 25 Oct 2021 13:48:28 +0000

In reply to Linda M. Hi, as I mention in the post above, a higher proof is generally better at extracting flavor, so if you have the option of using a higher proof then I'd recommend that. Otherwise regular proof (which is usually 80, 40% ABV) still works well.

By: Linda M

Linda M — Mon, 25 Oct 2021 10:54:20 +0000

Does the vodka have to be a certain proof to get good results?

By: Caroline's Cooking

Caroline's Cooking — Fri, 08 Oct 2021 15:47:15 +0000

In reply to Mary Poelker. There's no reason why not, and I think it depends how much - lemon zest can easily overpower, so I would suggest if you want just a bit of it's flavor, use just a small amount, and maybe only add it a little later in the resting time. I'd be interested to hear how it works out!

By: Mary Poelker

Mary Poelker — Fri, 08 Oct 2021 09:47:42 +0000

In reply to azadara. Could lemon zest be added? Or would it be a raspberry limoncello?

By: Caroline's Cooking

Caroline's Cooking — Mon, 04 Oct 2021 00:08:04 +0000

In reply to azadara. Glad to hear, and agree it's so easy (and tasty too!)

By: azadara

azadara — Sun, 03 Oct 2021 15:47:46 +0000

In reply to Meenakshi.

very nice and easy

By: Caroline's Cooking

Caroline's Cooking — Wed, 04 Aug 2021 14:42:18 +0000

In reply to Meenakshi. Thanks, enjoy, and yes such a great color and flavor.

By: Meenakshi

Meenakshi — Wed, 04 Aug 2021 00:59:03 +0000

Oh wow, I am in love with the color of this raspberry liqueur. It will add gorgeous color and flavor to any cocktail. Will be trying it very soon. thanks for sharing.