One batch of Framboise, a double of Lemoncello.
First, you’ll need two 1.75 liter bottles or big sun tea jars.
Lemoncello:
about a dozen lemons, a few more is OK.
.75 liter bottle of Everclear (grain alcohol) or vodka (cheap is fine). Everclear isn’t sold in all states, but makes stronger (better) Lemoncello.
1 1/2 cups sugar
1 1/2 cups water
Optional: a bit of ginger, rosemary or a very small amount of pepper.
Wash the lemons with a wax remover soap, sold at Whole Foods and Trader Joe’s. This is a bit of work but is important.
Peel the lemons carefully, you only want the yellow skin, not the white part underneath.
Pour the Everclear or vodka into one of the large, empty 1.75l bottles and add the lemon peel. Store in a dark place; shake/stir maybe once a week. After about a month, using a coffee filter or fine strainer, pour the liquid into the other empty 1.75l bottle. You’ll have a half full 1.75l bottle of very lemony Everclear or vodka.
Combine the sugar and water, heat until the sugar dissolves, let cool to room temp. Add the sugar water to the large bottle and let sit another couple of weeks or longer. If some cloudy sediment forms, filter through cheesecloth and/or coffee filters.
Delicious when served directly from the freezer.
The raspberry mash.
Framboise:
1 lb fresh raspberries
1 lb sugar
1 cup water
2 cups vodka
2 cups brandy
2 cups water
Rinse and check the berries, place in a large bowl or plastic container. Moderately crush the berries with the back of a spoon.
Heat the sugar in water until disolved, let cool.
Add sugar water to berries, cover and store in the fridge for a week. Swirl once in a while.
Strain through cheesecloth or a fine wire mesh strainer into one of the large 1.75 liter bottles.
Add vodka, brandy and remaining water.
Store in a dark closet for about a month. You’ll probably want to re-strain again as a frothy layer will probably form at the top of the bottle.
IMPORTANT NOTE: Your storage bottles should be really clean. A couple of rinse-outs with soapy water followed by a couple of rinse-outs with very hot water followed with a final rinse out with near-boiling water is what you need.
Thanks dad, I’ve been looking forward to seeing the framboise!
Looking for a recipe on how to make a walnut liqueir ala Tuscany. My goodness, Bob, that Lemoncello & Framboise sounds deadly. The heirloom tomatoes have been so fantastic; we’re enjoying great BLT’s on Levain bread from our Rustica Bakery. Have frozen lots of corn, too. Bought a big burlap bag!
I’ve made a wonderful Edna Lewis recipe for (“Southern Cooking” with Scott Peacock) corn pudding with delicious corn from the Mpls farmer’s market. It was so easy.
Recipe below:
4 ears corn, husked
1/3 cup granulated sugar
1 tsp salt
1 tbsp all-purpose flour
2 eggs, beaten
1 cup milk
1 cup heavy cream
3 tbsp. unsalted butter melted
1/2 tsp freshly grated nutmeg
Preheat oven to 350F
Cut corn from cob. Put cut corn into mixing bowl, sprinkle with sugar, salt & flour, and mix well. Mix the beaten eggs, milk, & cream together, and pour while stirring into the corn. Blend in the melted butter & nutmeg, and spoon into a buttered 6 cup casserole. Set the casserole into a pan of hot water and bake in pre-heated oven for 35-40 minutes until golden brown and just set. Test for doneness by inserting the blade of a knife into the center of the casserole. As soon as it come sout clean, the pudding is done. The deeper the casserole, the more time you may have to add to cooking__shallow is better.