|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Raspberry Liqueur |
|
The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Raspberry Liqueur recipe on the web!! * See note below. _ cup sugar _ cup water _ 10-ounce package raspberries in syrup, thawed _ teaspoon lemon juice _ cup vodka * Wonderful over ice cream or for sipping with holiday cookies. In a medium saucepan over medium heat, bring sugar and water to a boil. Place candy thermometer in mixture being sure bulb is covered with liquid but not touching bottom of pan. Stirring frequently, cook until temperature reaches 234° or a small amount of mixture dropped in cold water forms a soft ball that flattens when removed from water. Slowly stir in raspberries with syrup and lemon juice. Return mixture to a boil and boil for 2 minutes. Remove from heat. Cool to room temperature. Stir in vodka. Transfer mixture to a sterilized bottle or jar. Cap tightly. Store in a cool, dark place at least 4 days or up to 2 weeks until raspberries have lost most of their color and flavors have blended. Strain before serving or transferring to a gift bottle; cap tightly Store in the refrigerator if desired. Serve at room temperature. Line a colorful bottle or gift bag with crushed tissue. Add the bottle and a box of fancy cookies. Streamers of curling ribbon attached at the top of the bag or to the handle will add a festive touch. Coffee Liqueur |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
