Drinks and dishes often call for raspberry liqueur as an added sugary, fruity and boozy kick. Because raspberry liqueur is more of a specialty liquor, you might not always have it on hand to drizzle on your sweets or float on top of your margaritas. If you are caught in the kitchen or behind the bar without any raspberry liqueur, don't fret -- if you are in a jam, a good substitute for the tart and sweet berry liqueur may be moments away.
Many alcoholic beverages can substitute for raspberry liqueur when there's none to be found. One simple substitution is black raspberry liqueur, which is more sweet than tart and also darker in color than it regular raspberry counterpart. Framboise, raspberry-flavored brandy, is another quick substitution, though framboise will be stronger and less sweet than the liqueur. Many similar fruit liqueurs, such as creme de cassis and various orange liqueurs, give mixed drinks and dishes a close enough flavor and the required sweetness of the desired liqueur. Raspberry-flavored and -infused spirits like raspberry rum and vodka will also successfully mimic the liqueur's flavors.
Raspberry liqueur actually has quite a few suitable non-alcoholic substitutes. One quick and easy fix is to substitute 1 teaspoon of raspberry extract for every 2 tablespoons of raspberry liqueur listed in the recipe. Other simple substitutions include raspberry juice and syrup -- both the coffee drink and pancake syrups. For a little more substance, try heating seedless raspberry jam until it becomes more watery than gelatinous. If you have fresh raspberries, mash or crush them with a spoon or pestle with some sugar, or shake them vigorously in an ice-filled cocktail shaker with a little bit of simple syrup.
A Quick Fix
Make your own raspberry syrup in under an hour using raspberries, water and sugar. Thoroughly rinse the raspberries, place them in a saucepan, then cover with water. Bring the water to a boil, then reduce to a simmer for about 20 minutes or until the raspberries begin to lose their color and turn a fleshy pink. Strain the actual raspberries from the saucepan, dispose of the berries, then add sugar at a 1-to-1 sugar-to-liquid ratio to the saucepan. Bring the saucepan to a boil again, reduce to a simmer for about 5 minutes, then let the syrup cool.
Too Much Time On My Hands
You can also make your own raspberry liqueur -- if you have a few months to spare, that is. Rinse and dry the raspberries, add them to a glass container with a lid, then crush the raspberries with a wooden spoon. Pour an equal amount of vodka into the jar, stir, then seal the container. Store the container for about a month in a cool, dark place, stirring the contents weekly. After a month, boil 2 parts sugar and 1 part water to create simple syrup, then pour an amount of cooled simple syrup equal to the vodka into the container, stir the contents, then reseal it. Store the jar again for two weeks, stirring once a week, then strain the raspberries from the jar for a raspberry liqueur.
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Chance E. Gartneer began writing professionally in 2008 working in conjunction with FEMA. He has the unofficial record for the most undergraduate hours at the University of Texas at Austin. When not working on his children's book masterpiece, he writes educational pieces focusing on early mathematics and ESL topics.