Creme de Framboise
- SERVINGS: Makes about 3 cups
A splash of this easy-to-make raspberry liqueur turns a glass of bubbly into a fabulous Kir Royale.
- 1 1/2 pounds fresh or thawed frozen raspberries
- 3 cups dry red wine
- 3 cups sugar
- 1 cup brandy
- In a large bowl, mash the raspberries with a fork. Stir in the wine. Cover and set aside at room temperature for 2 days.
- Pass the berries through a fine strainer into a medium saucepan, pressing to extract as much liquid as possible. Add the sugar and simmer over moderate heat until thick and syrupy, about 15 minutes. Pour the syrup into a heatproof bowl and cool to room temperature. Stir in the brandy. Pour the liqueur into clean jars or bottles and refrigerate for up to 2 months.
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Congratulations to Mei Lin, winner of Top Chef Season 12.