Fresh Raspberry Liqueur
I make a lot of different liqueurs. Raspberry liqueur is probably one of my favorites. It reminds me of a warm summer afternoon.
I love raspberries. My parents had a row of raspberry bushes at the back of the yard, so I grew up enjoying them fresh. I preserve raspberries to enjoy all year long. I freeze berries, make jams and jellies and dehydrate some.
I also enjoy using some to make homemade raspberry liqueur. You just start with alcohol – I most often use vodka – then you add raspberries. I sweeten it later on, but you can leave it unsweetened, if you prefer.
Its beautiful color and great flavor make it nice for sipping, or used in mixed drinks. Think of it as just another food preservation method. Here is the recipe, in case you want to make it. Makes a great gift, too.
You can use fresh or frozen berries. You can also use black , purple or golden raspberries in this recipe.
Homemade Raspberry Liqueur
1 lb. raspberries*
3 c. vodka, you could use brandy
1 ¼ c. sugar
Combine fruit and vodka and let stand 2 -4 weeks. Stir in sugar and age 3 months. Strain and filter. Makes 3-4 cups.
*You can use frozen berries, too.
Raspberry Crumb Cake
Raspberry Crumb Cake
With an abundance of fresh raspberries and a crunchy crumb topping this is a cake everyone will remember. Not too sweet and full of fresh berries it is just the type of dessert I enjoy most. When you add 2 cups of raspberries to the batter it might seem like too much. It is not. You want to be able to see and taste the berries in every bite.
Raspberry Crumb Cake
For cake batter:
2 c. flour
2 t. baking powder
½ t. salt
½ stick (¼ cup) butter, softened
¾ c. sugar
1 egg
½ c. sour cream
2 t. vanilla
2 cups raspberries – I used fresh but frozen should work, too
For topping:
½ c. sugar
¼ c. flour
½ t. cinnamon
½ stick (¼ c. butter, chilled and cut into bits)
Combine dry ingredients and set aside. In mixing bowl with electric mixer, beat butter and sugar until light and fluffy. Beat in egg, sour cream and vanilla. Add flour mixture gradually until just mixed in. Fold in raspberries. Grease and flour an 8 or 9-inch pan and add prepared batter. Combine topping ingredients until they resemble coarse crumbs. Sprinkle over batter in pan and bake in a preheated 375-degree oven and bake for 35-45 minutes. Use toothpick to test.
