rose geranium raspberry liqueur
a recipe by
Mission Viejo, CA
This recipe is very unusual in that it uses flowers and fruit for flavoring.Source unknown
Ingredients For rose geranium raspberry liqueur
4 half pints raspberries
1 cup rose geranium leaves
4 cups vodka
1/2 cup white wine
1 cup sugar
1/2 cup water
How To Make rose geranium raspberry liqueur
1Mix berries, geranium leaves, vodka, and wine in large jar with tight fitting cover. Put in cool dark place to steep for 1 month. Crush berries slightly with wooden spoon or potato masher and steep for another 4 days. Strain liquid, pressing as much juice as possible from berries, then filter. Boil sugar and water together in small pan til sugar is dissolve; cool, then gradually stir into liqueur, tasting as you go. When liqueur has reached desired level of sweetness, bottle and age for another 3 weeks in a cool dark place. Makes about 1 1/2 quarts. Amounts will vary according to the ripeness of the fruits and quantity of ingredients used. Ginger berry Liqueur: Use 1 pint strawberries and 2 half pints raspberries, and replace rose geranium with 2 Tbsp. candied ginger. Lemon Berry Liqueur: Use 1 pint strawberries and 2 half pints raspberries and substitute lemon geranium or lemon verbena for the rose geranium. Pineapple Ginger Liqueur: Use white rum in place of vodka, 4 cups cubed pineapple instead of berries and 2 Tbsp. candied ginger and 1/4 cup orange mint or lime balm instead of rose geranium Chocolate Mint Liqueur: Use 2/3 cup unsweetened cocoa in place of the berries; substitute 3/4 cup tightly packed peppermint leaves for the rose geranium.
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