PREP: 20 minutes CHILL: 3 weeks MAKES: 5½ cups
1 cup sugar
1 cup water
4 cups fresh raspberries (about 1 lb.)
1 750-ml bottle vodka (about 3½ cups)
¾ cup (½ of a 12-oz. can) frozen orange juice concentrate, thawed
1. For simple syrup, in a small saucepan combine sugar and the water. Bring to boiling over medium-high heat, stirring frequently. Remove from heat; cool to room temperature, stirring occasionally.
2. Meanwhile, wash raspberries and pat dry with paper towels. Add half of the raspberries to a clean 2-qt. glass container with a tight-fitting lid; muddle with a wooden spoon. Add the remaining raspberries, the vodka, orange juice concentrate, and the simple syrup. Cover; place in the refrigerator for 3 weeks,* swirling jar occasionally to mix.
3. Strain the berry mixture through a fine-mesh sieve, pressing berries gently to release juices. (If desired, store the berry mixture in the refrigerator up to 1 week and use as a dessert topping or fruit spread.)
4. Pour the strained liqueur into clean jars or bottles; seal. Store in the refrigerator up to 4 weeks.
*Recipe Note: The flavors will meld and mellow during this time, so taste it, and when you like the flavor, it is ready to use.
Serving Ideas: Serve the liqueur in small liqueur glasses or low-ball glasses over ice with a splash of lemon-lime carbonated beverage or sparkling water. Or add to desserts that call for raspberry liqueur.
PER ¼ CUP LIQUEUR: 128 cal., 0 g fat, 0 mg chol., 1 mg sodium, 14 g carb., 0 g fiber, 0 g pro.