by Beryl

in Cocktail,Fruit,Methods


When I was younger, I listened to tapes of stories by the storyteller Jay O’Callahan. A quarter century later, there are lines from those tapes that repeat in my head. As I crest a steep hill on my bike, I think, “I did it oh I did it oh I did it oh I did it.” When Talley tells me our cat bit him for no reason, I lower my voice and try to channel Mr. O’Callahan: “Nonsense,” I say, “you were fooling with him.” And when discussing raspberries, I might say “raspberries” out loud, but on the inside I am saying, “Raaaaaaaaaaaaaaspberries!” This is all to say that we have a lot of raspberries.


We spent three hours picking raspberries on Sunday at Sunseed Farm and at the risk of sounding like a Sunseed propagandist (see last post, and see upcoming tomato dinner post), we came home with a pretty delicious haul. If you are looking for a fun summer field trip, it’s worth heading up to the farm on a July day for some u-picking–it’s a beautiful drive and there’s a brewery on the way home, and even without beer, there is something very satisfying about jamming berries that you know were on a bush an hour before being put in the pot…
Consider this post a plea: we want raspberry ideas. So far we have used some for jam and some for raspberry-cello (or raspicello: think limoncello but with berries), and I will put some in a rustic tart. But even after all that, we have berries in the fridge. So now we are soliciting ideas. Any and all are wanted. Please. Please.


anyway, here’s how we made the raspberry-cello:


375 ml pure grain alcohol, such as Everclear (mine was 151 proof)
1 cup raspberries
1½ cup of white sugar
1½ – 2 cups of water

If possible, filter the Everclear 3 or 4 times in a Brita, or other charcoal filter. Place raspberries and liquor in a large jar and let sit for 20 to 30 days. Mix the sugar and water in a pot and heat until sugar is dissolved. Let the mixture sit until completely cool and then mix with the alcohol and raspberry infusion. Taste for proof and sweetness and adjust if necessary. Let that mixture sit for another 20 to 30 days (it will mellow with time). Then filter the mixture 3 or 4 times using #4 coffee filters. Bottle the liquid and put in freezer if desired.

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{ 8 comments… read them below or add one }

Zach July 30, 2009 at 12:08 am

Great photos! I don't have any raspberry recipe ideas… although I did make a great raspberry stout many years ago. How about some kind of sauce for ice cream? That sounds yummy.


Julie & Jim Burrage January 1, 2010 at 5:18 pm

Quick question as to why you filter the Everclear 3 or 4 times in a Brita, or other charcoal filter? We make Linoncello and Crema di Limoncello and do not filter our Everclear. Just wondering why please…
PS. LOVE your cat pics 🙂


Talley January 3, 2010 at 7:05 am

Hi Jim and Julie,
I started filtering the Everclear after looking through the site Limoncello Quest. While I’m not sure exactly why it works, I do feel like it makes the Everclear much smoother, almost like a very strong neutral vodka. But I also have made it without filtering first and had a fine result. Maybe give it a try once and see if you think it affects your final product, I’d be curious to hear your thoughts…

glad you like the cats!


Chris April 29, 2010 at 12:22 pm

When you filter your Raspicello, do you mash the berries?


Talley April 29, 2010 at 12:41 pm

Hi Chris, I don’t actually mash the berries. It seems kind of intuitive to want to mash them to get out all that berry goodness, but you may cloudy up your raspicello if you do. not that cloudy raspicello is really a bad thing, it’s more aesthetic I guess. I’ve never actually done a side by side comparison or anything, but that’s the reasoning: mash = cloudy, no mash = clear. (even though you’re still filtering it). similarly (as with filtering limoncello) I don’t squeeze that last little bit of liquid that ends up in the filter, i just let it go . . . or squeeze it into a shot glass or something and have yourself a treat.


Eric January 9, 2012 at 5:28 pm

Have any pictures of the raspicello process? I am interested in what the color of the liqueur looks like after the raspberries have been infused with the everclear. Thanks


Candy June 13, 2012 at 2:45 pm

If I have a gallon glass jar…how many cups of raspberries would I use?
There was a recipe for Limoncello in our newspaper, but raspberry sounds better. Just a little lost on amount of berries and do I still add a little lemon?


Talley June 13, 2012 at 5:13 pm

the size of the jar doesn’t matter so much as the ratio of the ingredients… Follow the ratio in the recipe and you should be fine. For instance, if you have 1 cup of raspberries, use 365 mL of Everclear, etc… if you want to fill your whole jar, feel free to double or triple the recipe as needed. You could put a whole bottle (750mL) of everclear in the gallon jar and then add 2-3 cups of raspberries. then double the sugar and water accordingly…


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