How to Make Easy Organic Homemade Raspberry Liqueur

Hi ya Gorgeous! 

Have you ever wanted to make your own organic liqueur but didn't know where to start? This easy organic process is simple and makes a great Christmas gift! 

 

Here is the recipe I used to make homemade raspberry liquer!

4 cups fresh or frozen raspberries - I really recommend using the organic 

1 cup organic cane sugar - and a wee pinch more for good measure 

1 (750-milliliter) bottle 80-proof vodka - I used the cheapest stuff Walmart sold - though, I can see value in using something of better quality. 

I processed mine in a large dark glass Ball storage jar. 

It's possible it's up for grabs and debate what type of bottle to use. 

I think glass is better than plastic. 

Amazon supply list: 

Raspberries - shop local! 

Cane Sugar https://amzn.to/3y4AnEW 

Ball jar https://amzn.to/3E7o7rs 

Vodka - shop local! I stored mine in a cool, dark, pantry shelf. Refrigerating is a possibility as I know a friend's channel did so. 

Mix all ingredients together. Shake. Label the start date. Store in cool, dark place. Every other day or so - shake again. 2 months from now - it's ready to strain and enjoy! Gift or sip!

 

 

See Let's Make Food From Food's version of home made liqueur using blackberries here: https://youtu.be/FHqwd8HQLzE 

Thanks for watching - please subscribe and share! 

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Pickled Eggs! How to Make Homestead Heart's Recipe for Homemade Holiday Gifts!

Hi ya Gorgeous! 

When would now be a good time to get started on making some beautiful, hand crafted, tasty, home made gifts for the holidays? 

 

 

 Remember, no matter what it looks like in the world, you can choose joy and create meaningful moments and memories for your loved ones! I still think it's going to be the best year ever! 2020 is just coming in slowly to awesomeness. 

 

 

 

 Everything I learned about making these is from my Mom, and she learned from Homestead Heart. I absolutely love her channel- please check it out here: https://youtu.be/W3BOzmweKys 

 

Recipe: 36 boiled eggs  - 12 per quart jar

Wide mouth glass quart jars 

1 cup apple cider vinegar (for bonus flavor) 

1 cup white vinegar 

1 cup water 

3-4 bay leaves 

1/2 tsp dry mustard powder 

1 tsp turmeric 

1 tsp garlic powder NOT granules 

1/2 tsp salt *do not use iodized salt - use canning or kosher or himalayan 

1 tsp or tablespoon of red pepper flakes - add heat depending on your taste 

FRESH garlic pieces, or jalapeno slices to layer in jar Louisiana red hot sauce - about 1/4 cup per jar to top off brine with. 

 

REMEMBER to do the AIR BUBBLE - if you do not have a fancy tool, just use a butter knife. 

 

Final step - you MUST leave this in the back of the fridge, hidden away from sight for a minimum of TWO WEEKS. The eggs need ample time to pickle and marinate in the sauce and be zesty and delicious! The "how to" is in the video - enjoy watching - and please let me know in the comments if you make this recipe!

 

 

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