Homemade Berry Liqueur (Long and Kibbey) Recipe

From Classic Liqueurs, by Cheryl Long and Heather Kibbey:

This recipe is called Raspberry in their book, but a footnote states that the same recipe works for blackberries, blueberries, loganberries, snozberries and marionberries.

Crush berries with the back of a wooden spoon. Heat water and sugar together until completely dissolved. Pour warm syrup over berries. Stir. Cover with plastic and refrigerate for a week, stirring occasionally. Strain through fine wire-mesh strainer. Add alcohol, stir. Cap and age for 1 month. Strain and filter until clear. Age 2 months.

Units of measurement (unless stated otherwise)
1 cup = 8 ounces = 236ml
1 quart = 32 ounces = 944ml
1 tbsp (tablespoon) = 1/2 ounce = 15ml
1 fifth = 25.6 ounces = 750ml
1 tsp (teaspoon) = 1/6 ounce = 5ml
1 pint = 16 ounces = 472ml

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