A fruity, floral, ruby-red homemade liqueur with raspberries, hibiscus, citrus, and warming spices.

liqueuralchemy.com

Recipe overview

Preparation

15 minutes

Infusion

3–7 days

Cooking

10 minutes

Yield

About 750 ml

Ingredients

niyis.co.uk

• 2 cups (250 g) fresh or frozen raspberries
• 2 tablespoons dried, food-grade hibiscus flowers
• 2 cups (475 ml) plain vodka, 40% alcohol by volume
• ¾ cup (150 g) granulated sugar
• ¾ cup (180 ml) water
• 2 strips of orange peel, with as little white pith as possible
• 1 small cinnamon stick
• 2 whole cloves (optional)
• 1 teaspoon fresh lemon juice, or to taste
• Fresh raspberries, for serving (optional)

Equipment: A clean glass infusion jar with a tight-fitting lid, a fine-mesh strainer, a coffee filter or clean food-safe filter, a small saucepan, and clean glass bottles.

Step-by-step instructions

Step 1: Prepare the berries and jar

shop.app

1. Wash fresh raspberries gently and allow them to drain. If using frozen raspberries, thaw them first.
2. Wash the glass jar thoroughly and let it dry completely.
3. Add the raspberries, dried hibiscus flowers, orange peel, cinnamon stick, and optional cloves to the jar.

Step 2: Add the vodka

einfachkochen.de

1. Pour the vodka over the fruit and spices.
2. Make sure the ingredients are submerged as much as possible.
3. Seal the jar tightly and gently swirl to combine.

Keep the jar away from direct sunlight in a cool, dark place. Do not heat the vodka or use an open flame near it.

Step 3: Let the flavors infuse

malinowynos.pl

1. Let the mixture infuse for 3–7 days.
2. Gently swirl the jar once a day.
3. Begin tasting a small amount after day three. Stop when the raspberry flavor and floral tartness are balanced to your liking.

Hibiscus can become quite tart or astringent if left too long, so taste regularly.

Step 4: Strain the infusion

1. Place a fine-mesh strainer over a clean bowl or saucepan.
2. Pour the infusion through the strainer to remove the berries, flowers, and spices.
3. For a clearer liqueur, strain it a second time through a clean coffee filter.
4. Avoid squeezing the solids too hard if you want a clearer finish.

Step 5: Make the simple syrup

1. Combine the sugar and water in a small saucepan.
2. Warm over low heat, stirring until the sugar dissolves.
3. Let the syrup simmer gently for 1–2 minutes, then remove it from the heat.
4. Allow it to cool completely before mixing it with the vodka infusion.

Important: Never pour hot syrup into the alcohol. Let it cool first.

Step 6: Combine and balance the flavor

1. Slowly stir the cooled syrup into the strained infusion.
2. Add the lemon juice to brighten the fruit flavor.
3. Taste a small spoonful and adjust the sweetness with a little more cooled syrup if needed.
4. If the flavor is too intense, add a small amount of cooled boiled water. This will also reduce the alcohol strength.

Step 7: Bottle the finished liqueur

1. Transfer the finished mixture into clean, dry glass bottles.
2. Close the bottles tightly and label them with the preparation date.
3. Refrigerate the bottles.
4. Let the flavor settle for 24–48 hours before serving.

Do not assume this homemade mixture is shelf-stable. Refrigeration, clean equipment, and careful handling are important; discard it if you notice mold, unexpected fizzing, or an unusual smell.

Step 8: Serve and enjoy

Serve a small chilled portion in a liqueur glass, or mix it into a cocktail with sparkling water and a squeeze of lemon. Garnish with a fresh raspberry or a thin strip of orange peel.

For a nonalcoholic version, make a raspberry-hibiscus syrup instead: simmer the raspberries, hibiscus, sugar, and water together, strain, cool promptly, and refrigerate. Use it diluted with sparkling water.

Helpful tips

• For a deeper red color: Use strongly colored raspberries and food-grade hibiscus petals.
• For a less tart flavor: Start with less hibiscus and increase only after tasting.
• For a smoother drink: Filter the mixture twice before bottling.
• For gifting: Use clean, sealed bottles and add a label with the ingredients and date.
• For storage: Keep refrigerated and use promptly. Because the final alcohol concentration and acidity are not measured, a precise safe shelf life cannot be guaranteed.

Recipe card

Raspberry Hibiscus Liqueur

PREP TIME

15 min

INFUSION

3–7 days

YIELD

About 750 ml

Ingredients

• 2 cups raspberries
• 2 tbsp dried food-grade hibiscus
• 2 cups vodka (40% ABV)
• ¾ cup sugar
• ¾ cup water
• 2 strips orange peel
• 1 cinnamon stick
• 2 cloves, optional
• 1 tsp lemon juice

Instructions

1. Place raspberries, hibiscus, orange peel, cinnamon, and cloves in a clean, dry glass jar.
2. Add vodka, seal, and infuse in a cool, dark place for 3–7 days, tasting daily after day three.
3. Strain through a fine-mesh sieve and then a coffee filter if desired.
4. Warm sugar and water until dissolved. Cool the syrup completely.
5. Stir the syrup and lemon juice into the strained infusion.
6. Bottle in clean glass bottles, label, and refrigerate.
7. Chill for 24–48 hours before serving.