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Raspberry Schnapps

Raspberry schnapps - based on fresh, wild raspberries - has a magnificent colour and a very aromatic taste.

Serve with desserts, ice cream, cheese, cream cheese, and cheese cakes. Or use it in jams, marmalades and sauces.

Excellent as drink before or after dinner.

Blends very well with...
peach schnapps · cherry schnapps · black currant schnapps · almond schnapps ·blueberry schnapps.

Also, see how you can easily...
turn your raspberry schnapps into a liqueur


Recipe

Use fresh, wild and fully ripe raspberries.

You can use cultivated berries, but the wild ones are much more aromatic and tasteful.

Direction:

  • Rinse the raspberries carefully.
  • Leave them to dry in the shadow - on paper towel.
  • If your berries are frozen - defrost them in the vodka.
  • Use a clean glass jar with tight-fitting lid.
  • Fill 1/2 - 2/3 of the jar with berries.
  • Fill up with clear, unflavoured vodka - 40% alcohol content (80 proof).
  • Steep for 3-4 months in a dark place at room temperature,
    18-20°C (64-68°F).
  • Shake lightly and taste it from time to time.
  • Strain and filter your infusion into a clean glass bottle or jar with tight-fitting lid.

You can serve your raspberry schnapps after it has settled for a couple of days. It has a fresh, fruity taste.

Or you can store (age) it for 4-6 months in a dark place at room temperature before serving.

The flavours will change rather much during storage. For the better I think. But it's a matter of taste.

Some prefer the fresh and fruity taste - others prefer their raspberry schnapps after shorter or longer storage.

Note: If for some reason you are not satisfied with your infusion, there are ways to adjust both taste and flavours - click here to see how.

Serve your raspberry schnapps at room temperature in suitable glasses. And remember to keep your schnapps bottle tightly closed and in a dark place before and between servings.