Ingredients with Measurements:
- 2 cups fresh raspberries
- 1 cup Ratzeputz liqueur
- 1/2 cup sugar
- 1/4 cup water
- 1 lemon, juiced
Special equipment needed:
- Fine mesh strainer
- Large mixing bowl
- Saucepan
- Glass jars with lids
Step-by-step instructions:
1. Rinse raspberries and place them in a large mixing bowl.
2. Pour Ratzeputz liqueur over the raspberries and stir to combine.
3. Cover the bowl with plastic wrap and let it sit at room temperature for 24 hours.
4. After 24 hours, strain the raspberry mixture through a fine mesh strainer into a saucepan.
5. Add sugar, water, and lemon juice to the saucepan and stir to combine.
6. Bring the mixture to a boil over medium-high heat, stirring occasionally.
7. Reduce the heat to low and let the mixture simmer for 10-15 minutes, or until it thickens and coats the back of a spoon.
8. Remove the saucepan from the heat and let it cool for 10-15 minutes.
9. Pour the raspberry Ratzeputz into glass jars and seal with lids.
10. Store in the refrigerator for up to 1 month.
Time:
Preparation time: 10 minutes + 24 hours of resting time
Cooking time: 15 minutes
5. Temperature:
Medium-high heat for boiling, low heat for simmering
Serving size:
Makes about 2 cups of raspberry Ratzeputz
Nutritional information:
Calories: 120
Fat: 0g
Carbohydrates: 18g
Protein: 0g
Sodium: 0mg
Sugar: 17g
Substitutions for ingredients:
- Frozen raspberries can be used instead of fresh raspberries.
- Any other fruit liqueur can be used instead of Ratzeputz.
- Honey or maple syrup can be used instead of sugar.
Variations:
- Substitute other berries or fruit for the raspberries.
- Add herbs like mint or basil for a different flavor profile.
- Use the raspberry Ratzeputz as a topping for ice cream or cake.
Tips and tricks:
- Make sure to let the raspberry mixture sit for 24 hours to infuse the Ratzeputz with the raspberry flavor.
- Use a fine mesh strainer to remove any seeds or pulp from the raspberry mixture.
- Adjust the amount of sugar to your taste preference.
Storage instructions:
Store the raspberry Ratzeputz in glass jars with lids in the refrigerator for up to 1 month.
Reheating instructions:
The raspberry Ratzeputz can be served cold or at room temperature. If you prefer it warm, heat it gently in a saucepan over low heat.
Presentation ideas:
Serve the raspberry Ratzeputz in small glasses or jars with a sprig of fresh mint or a raspberry garnish.
Garnishes:
Fresh raspberries, mint leaves, lemon slices
Pairings:
Serve the raspberry Ratzeputz with a cheese plate or as a dessert topping for ice cream or cake.
Suggested side dishes:
Fresh fruit, crackers, bread, cheese
Troubleshooting advice:
- If the raspberry Ratzeputz is too thick, add a little water to thin it out.
- If it's too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
Make sure to use clean glass jars with tight-fitting lids to store the raspberry Ratzeputz. Keep it refrigerated and discard if it develops an off odor or flavor.
Food history:
Ratzeputz is a German herbal liqueur that has been produced since the 18th century. It is made from a blend of over 50 herbs and spices, including anise, fennel, and ginger.
Flavor profiles:
The raspberry Ratzeputz has a sweet and tart flavor with a hint of herbal notes from the liqueur.
Serving suggestions:
Serve the raspberry Ratzeputz as an after-dinner drink or as a dessert topping.
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Region: German