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crème de framboises or raspberry liqueur

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800g of raspberries (frozen if you can’t get fresh)
1,5 lt of dry white wine, preferably Bordeaux
2 kg of sugar

Serves many and lasts for ages!

1. Put the raspberries in a large bowl with the white wine and cover with cling film. Place in the fridge or a cold, dark place for 48 hours.

2. After two days, strain the liquid through a fine sieve into a large saucepan. Push and squeeze the raspberries against the sieve to get as much juice as you can out of the fruit.

3. Add the sugar to the raspberry juice and bring to the boil. Stir regularly.

4. Let it boil for two minutes, keep stirring. When the liqueur starts to thicken, remove from the heat.

5. When cooled, pour into bottles.

  • Pour a small amount of the raspberry liqueur into a Champagne flute and top up with Prosecco. 
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