essenceofeclectic
Cook
- Joined
- May 29, 2008
- Messages
- 51
The recipe is for Blackberry-Rose Liqueur. I found the recipe via wiki. The recipe isn't mine, I didn't create it, and I take no credit for the idea of this recipe, because it's not mine.
Two questions about the recipe:
Originally it calls for rose-geranium leaves. I'd like to substitute rose petals for the rose-geranium leaves. Could I do so without ruining the flavor? I'd also like to double the amount of rose petals originally called for in the recipe (original amount is 1 cup). Would this overpower the blackberry flavor? The recipe calls for 4 half pints of blackberries which is the equivalent of 4 cups of blackberries.
Blackberry and Rose Liqueur
1. Combine the berries, geranium leaves, vodka, and wine in a large container with a tight-fitting cover.
2. Set the mixture in a cool dark place to season for one month.
3. Open the container and bruise the berries slightly.
4. Cover and allow the mixture to steep for another five days.
5. Next, strain the mixture. Then pour through a filter.
6. Boil the sugar and water together in a saucepan until the sugar is dissolved.
7. Allow mixture to cool and gradually stir into the liqueur. Taste. When the liqueur is to the desired sweetness, bottle and age for approximately 4 to five weeks.
8. Age in a cool dark place. Makes about one to two quarts.
Two questions about the recipe:
Originally it calls for rose-geranium leaves. I'd like to substitute rose petals for the rose-geranium leaves. Could I do so without ruining the flavor? I'd also like to double the amount of rose petals originally called for in the recipe (original amount is 1 cup). Would this overpower the blackberry flavor? The recipe calls for 4 half pints of blackberries which is the equivalent of 4 cups of blackberries.
Blackberry and Rose Liqueur
- 4 half pints blackberries
- 1 cup rose geranium leaves
- 4 cups vodka
- 1/2 cup white wine
- 1 cup sugar
- 1/2 cup water
1. Combine the berries, geranium leaves, vodka, and wine in a large container with a tight-fitting cover.
2. Set the mixture in a cool dark place to season for one month.
3. Open the container and bruise the berries slightly.
4. Cover and allow the mixture to steep for another five days.
5. Next, strain the mixture. Then pour through a filter.
6. Boil the sugar and water together in a saucepan until the sugar is dissolved.
7. Allow mixture to cool and gradually stir into the liqueur. Taste. When the liqueur is to the desired sweetness, bottle and age for approximately 4 to five weeks.
8. Age in a cool dark place. Makes about one to two quarts.
