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A hand holding a bottle of liqueur, pouring it into a small shot glass, another shot glass in the distance, bottle cap, and a couple of raspberries on a dark blue marble background.

Raspberry Liqueur (Malinovac Liker)

Aida
Three-ingredient homemade raspberry liqueur known in the Balkans as malinovača or malinovac liker. Fall in love from the first sip!
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Prep Time 30 minutes
Approximated Fermentation Time 40 days
Total Time 40 days 30 minutes
Course Beverages
Cuisine Bosnian, Croatian, Montenegrin, Serbian

Equipment

  • Two 64-ounce (2 liter) jars with wide brims. (This jar size is optional. All sizes work, but you'll need more jars if you go for smaller ones.)
  • Two 32-ounce (500 milliliters) bottles with caps. These are for storing the raspberry liqueur after fermentation.

Ingredients
 
 

  • 6.5-7 pounds fresh (or frozen) raspberries weight is an approximation, a little less or more raspberries is fine, if frozen, weigh and use after they thaw
  • 3.5 white granulated sugar
  • 35 ounces clear neutral liquor (.75-1 liter) fruit brandy like plum šljivovica is best, alternatively use vodka, gin, or white rum; (volume is an approximation, you may need even less than this)
  • (Optional) One vanilla stick, 1-2 teaspoons vanilla sugar or ½ teaspoon extract

Instructions
 

Making Homemade Raspberry Liqueur

  • Thoroughly wash raspberries, and then layer them in the jar interchangeably with the sugar. Start with raspberries, then generously cover with a few tablespoons of sugar. Repeat until you fill the entire jar.
  • Slowly pour the liquor into the jar over sugar and raspberries, as much as the jar will take. This process takes a few minutes as the alcohol needs time to work through the raspberries and sugar to reach the bottom of the jar, and then to fill it up to the top. When the jar is filled, secure the lid. Repeat the steps for the remaining jar(s).
  • Take the jars outside, and leave them in a relatively (or partially) sunny place for at least 40 days, and up to 2-2.5 months. (Think window sill, sunny countertop, balcony corner, etc.)
  • After it's fermented, strain the raspberry liqueur into glass bottles. (If you dislike the raspberry grit, place a gauze over the strainer so it can pick up the extra pieces as you strain.) Keep the remaining raspberries for desserts, or make a boozy jam out of them.
  • Serving: serve raspberry liqueur (malinovac liker, malinovača) with dessert, coffee, or as an aperitif. Storing: store for up to 2 years in a cool, dark place. 

(Optional) Making Boozy Jam from Remaining Raspberries

  • Step 1. In a wide pot, add raspberries from the raspberry liqueur and 1 cup of sugar. Stir well. Cook on low for 15-30 minutes, until it thickens, stirring frequently. Step 2. Transfer to a sterilized jar, secure the lid, and leave in the fridge for up to a couple of weeks. Consume with bread, crepes, or with a dessert like ice cream or rice pudding.

Notes

Ingredients:
For optimal fermentation, opt for clear and neutral brandies that won't overpower the natural fruit flavors. Mid-quality liquor is fine. 
Liquor volume and raspberry weight are an approximation. Making liqueur isn't an exact science. As long as you have an approximation of the ingredients you'll be fine. You can experiment with the amount of sugar as well. If using brown sugar, use less. 
 
Tried this recipe?Let us know how it was!