I love working in the food industry. It’s random. One day I’m cooking in the kitchen. The next I see the products I spent months working on, finally on shop shelves. Then the next I’m back wearing a sexy hair net. Super hot look! Unfortunately, sometimes not all your babies make it to market or even sell enough products to be able to continue to produce them. Sad times. But hey, not all products are loved, you just move on the next one and put on a new hair net. Last year, sadly a dessert product I was working on, didn’t sell as well as we had hoped. We were left with 10 kg (22lbs) of frozen raspberries, some whole but mainly broken as they were being cooked down. Instead of throwing the ingredients out, I asked to buy them off the factory. (So much cheaper than the supermarkets!) Throughout the summer my poor parents have had this huge bucket of raspberries in their chest freezer waiting for me to do something with them. I did what every twenty-some single girl does the Saturday after Christmas. Make Raspberry Liqueur and Jam of course! It was the perfect time to get the vodka for this recipe as all the supermarkets still had the Christmas deals on. Captain Oddball gave me a hand to make it and it is fair to say it looked like there had been a murder in our kitchen after we had finished with ruby juice dripping from every counter and cupboard. The liqueur takes three months to do it’s thing so I’ll post again when I strain and bottle it up so you can see the finished beauties.
We found the best way to get the raspberries back into the vodka bottles was to load up a piping bag and squeeze in the raspberries…..
Not the neatest job though…
See you lovelies in 3 months for a taste…
- 1lb of raspberries (fresh or frozen, thawed)
- 3 cups of vodka (80 proof)
- 1 1/4 cup caster sugar
- Decant the vodka into a large jug.
- However possible (we used a piping bag) place the raspberries into the empty vodka bottle or a tight screw top glass bottle.
- Add to the bottle the sugar and vodka, a funnel is really handy here. Screw on the lid and shake until the sugar starts to dissolve. It won’t completely but also helps to break down the raspberries a bit.
- Leave in a dark cupboard for as long as you can bear. Hopefully 3 months! Come back soon to see the next steps of straining.