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Fruits of the Forest Liqueur

Source of Recipe

From "The Complete Autumn and Winter Cookbook" by America's Test Kitchen


Recipe Introduction

"Inspired by such iconic berry liqueurs as Chambord (made from black raspberries) and crème de cassis (made from black currants), we set out to create an intensely flavored yet balanced berry liqueur that could be used whenever these luxurious liqueurs are called for. We started by making these batches of liqueurs using the berries we could find most easily at the grocery store—raspberries, blackberries, blueberries, and strawberries—trying fresh, frozen, and freeze-dried forms of all these berries in our liqueur. We strongly preferred the bright, intense flavors of the liqueurs made from freeze-dried berries; that they are available in this form year-round was a bonus. And while we liked each of the liqueurs made exclusively from individual berry types, the liqueurs made with combinations of at least two types of berries were bursting with complex, exquisite flavors that were far more interesting than liqueurs made using just any one type of berry. You will need a pint-size glass jar with a tight-fitting lid for this recipe."

List of Ingredients

â—¦  1 ounce freeze-dried blackberries, blueberries, and/or raspberries
â—¦  ½ ounce freeze-dried strawberries
â—¦  12 ounces vodka
â—¦  4 ounces Simple Syrup (recipe follows)


Recipe

Place blackberries, strawberries, and vodka in pint-size glass jar. Cover tightly and shake to combine. Store jar in cool, dark place for one week, shaking mixture once every other day.

Set fine-mesh strainer in medium bowl and line with triple layer of cheesecloth. Strain vodka mixture through prepared strainer, pressing on solids to extract as much liquid as possible; discard solids.

Return infused vodka to clean jar and add simple syrup. Cover and gently shake to combine. (Liqueur can be stored in cool, dark place for up to one year. Shake gently before using.)

Makes about 16 ounces



Simple Syrup:

â—¦  ¾ cup sugar
â—¦  5 ounces warm tap water

Whisk sugar and warm water together in bowl until sugar has dissolved. Let cool completely, about 10 minutes, before transferring to airtight container. (Syrup can be refrigerated for up to 1 month. Shake well before using.)

Makes about 8 ounces