Best 4 Raspberry Liqueur Recipes

DECADENT CHOCOLATE CAKE W/RASPBERRY LIQUEUR

Steps:

• Position an oven rack in the center of the oven and pre-heat the oven to 350 degrees F.
• Cake: In a large bowl, sift together the flour, baking soda, and salt; set aside.
• In the bowl of an electric mixer, cream the butter and the sugar until light and fluffy.
• Add the cooled chocolate and vanilla and beat for 3 minutes to incorporate.
• Beat in the eggs one at a time.
• Scrape down the sides of the bowl and beat for another 3 minutes.
• Gradually mix in the dry ingredients in 3 batches, alternating with the cold water.
• Beat for 1 minute after each addition to incorporate the ingredients.
• Mix until the batter is smooth.
• Coat 2 (9-inch) round cake pans with non-stick cooking spray.
• Cut 2 circles of parchment paper to fit the pan bottoms and place them inside the pans; then spray the paper for added non-stick insurance.
• Note: This really is crucial to ensure nice easy removal from the pan.
• Pour batter into the prepared pans and smooth the surface with a spatula; the pans should be 2/3 full.
• Bake for 30 to 35 minutes.
• The cake is cooked when a toothpick inserted in the center comes out clean and the cake springs back when touched.
• Leave to cool for 40 minutes.
• Turn the cakes out of the pans and remove the paper.
• Drizzle them with a few tablespoons of Chambourd.
• Icing: In the bowl of an electric mixer, dissolve the sugar and water at low speed.
• Beat in the dark chocolate and vanilla.
• Add butter gradually in small bits.
• Mix until everything is completely incorporated.
• Using a spatula, fold in the chopped chocolate and give a final quick spin.
• Finishing: With a metal spatula, spread 1/2 cup butter cream on top 1 of the layers.
• Start in the center and work your way out.
• Carefully place the second layer on top.
• Smooth the sides with butter cream, then spread the rest over the top so that the cake is completely covered.
• Refrigerate for 5 minutes before decorating or cutting.
• With a large knife scrape some shavings from a block of dark chocolate.
• Scatter shavings over cake.

FRAMBOISE (RASPBERRY LIQUEUR)

Steps:

• 1. Make a basic syrup by combining sugar and water in a sauce pan. Dissolve sugar on medium heat, allow to bubble for 30 minutes, then let cool.
• 2. Add crushed raspberries and vodka allow to steep for 3 months in sealed container.
• 3. Strain and filter well with cheese cloth or cloth filter before storing in a clean sealed container.

RASPBERRY LIQUEUR VALENTINE COOKIES

Steps:

• In a medium bowl, beat together the butter, shortening, and 1 cup sugar until smooth and creamy; then add eggs, vanilla, and lemon extract. In a large bowl, mix together flour, salt, and baking powder. Make a well in the middle, and pour creamy mixture into it, folding the dry into the wet until mixed. Stir in 2 tablespoons milk at the end. To make rolling easier, you may cover and refrigerate anywhere from 1 hour up to a few days.
• Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll out dough to 1/8 inch thickness. Use a heart-shaped cookie cutter to cut shapes out of dough. Place cookies 2 inches apart on a baking sheet.
• Bake in preheated oven for 6 to 10 minutes. Slightly browned is OK, but not necessary. Remove from baking sheets to wire racks to cool.
• Meanwhile, in a medium bowl, beat egg white with an electric mixer until frothy but not stiff. Gradually beat in 1 1/2 cups sugar, then 1/8 cup milk. Mix in raspberry liqueur and cherry-flavored gelatin. Gradually beat in remaining 1 1/2 cups sugar and pinch of salt, mixing until the icing looks about like marshmallow fluff, not quite stiff enough to stand in peaks. Spread icing on top of cookies.

CHAMPAGNE PUNCH WITH RASPBERRY & ORANGE LIQUEUR RECIPE - (4.2/5)

Steps:

• Chill the champagne and fruit juice. Mix 3 tablespoons sugar with 2 tablespoons water in a small bowl. Microwave for 1 to 2 minutes, until the sugar dissolves. Pour into a shallow dish. Then mix the remaining 3 tablespoons of sugar with the ground ginger. Place in a separate shallow dish for dipping. In a large punch bowl, mix the champagne, juice and both liqueurs. Garnish with orange slices, raspberries and ginger slices. To serve, dip the rims of the punch glasses into the simple syrup. Then immediately dip them in the ginger sugar. Ladle the punch into the glasses and pass around. Cheers!