Raspberry liqueur made in the Thermomix® is ready in 35 minutes. What actually determines whether the liqueur turns out silky-smooth or gritty is the straining. If you only pass the syrup through a regular sieve, you end up with raspberry seeds in the glass. Do it properly and you get a clear, deep-red liqueur with a gentle orange note.
We make this liqueur regularly, especially during raspberry season in summer and shortly before Christmas as a gift. The recipe yields around 500 ml, which fills one nice bottle perfectly. The base is a raspberry syrup made from 350 g raspberries, 150 g sugar and half a vanilla pod, brought to 100°C by the Thermomix®. The orange character comes from the Cointreau: 130 g combined with 100 g white rum, briefly blended at speed 3, and that is it.
Raspberry Liqueur with Orange Note, Thermomix®
Ingredients 0 / 6 ✓
- 1/2 vanilla pod
- 350 g raspberries
- 150 g sugar
- 230 g water
- 100 g white rum
- 130 g Cointreau
Instructions 0 / 3
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1
Cook the raspberry syrup.
Slit the vanilla pod, scrape out the seeds and place them in the mixing bowl together with the raspberries, sugar and water. Heat for 8 min / 100°C / speed 1.
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2
Cook the liqueur.
Pass the raspberry syrup through a fine sieve (ideally also place a clean tea towel over it), press well, collect the liquid and return it to the mixing bowl. Heat again for 3 min / 100°C / speed 1.
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3
Bottle the liqueur.
Add the rum and Cointreau and mix for 5 sec / speed 3. Pour the liqueur into the sterilised bottle and leave to cool.
Tip: Stored in the fridge in a sterilised bottle, the liqueur keeps for several months.
Video
Nutrition per serving
Why straining makes all the difference
Raspberries have tiny seeds. In fresh yoghurt they barely bother you, but in a liqueur they are a problem: they settle to the bottom, affect the texture and make the liqueur cloudy. A fine sieve alone is not enough, the seeds are too small. What really works: lay a clean cotton tea towel over the sieve, pour the hot syrup through it and squeeze well. It sounds like one extra step, but it is the difference between a homemade liqueur and one that actually looks the part.
After straining, the syrup goes back into the mixing bowl for another 3 minutes at 100°C on speed 1. This is not a redundant step: the brief second heating ensures any remaining fruit particles are fully dissolved and the syrup reaches a consistent texture before the alcohol is added.
The orange note: zest gives the bouquet, Cointreau adds depth
The name “gentle orange note” sounds understated. In practice, the Cointreau does more than just add “a bit of orange”. As a triple-sec liqueur based on sweet and bitter orange peel, it brings a bouquet that lifts the raspberry flavour without masking it. The white rum (100 g) contributes alcohol and a light sweetness but stays in the background. Together, 230 g of alcohol goes into roughly 380 g of syrup, giving a liqueur of around 22 to 25 per cent.
If you want a more intense orange note: add a little grated organic orange zest to the mixing bowl before the first heating. We use about half a teaspoon. The zest releases essential oils that the Cointreau alone cannot provide, and the aroma comes through noticeably stronger.
2 weeks to rest, then keeps for 6 months
Stored in the fridge in a sterilised bottle, the liqueur keeps for several months. Sterilising means rinsing briefly with boiling water, then standing the bottle upside down on a clean cloth to drain. If you only rinsed the bottle or skipped the tea towel on the sieve, plan for a shelf life of around 4 to 6 weeks instead.
The liqueur is drinkable straight after bottling, but it is not yet at its best. We wait at least one week. After 7 days the flavours have come together, the alcohol has combined with the fruit syrup and the orange note rounds out nicely. If you are giving it as a gift, start early enough.
With frozen raspberries, blackberries or without rum
Frozen raspberries instead of fresh: Works well. Frozen raspberries often have a more intense flavour than out-of-season fresh berries from the supermarket. Add them straight from the freezer into the mixing bowl, no thawing needed.
Blackberry version: Blackberries instead of raspberries give a darker, slightly more tart liqueur. Straining is even more important here, as blackberry seeds are larger and settle more quickly.
Without rum: If you prefer not to use rum, replace it with vodka. The flavour becomes more neutral and the raspberry comes through more strongly. Always keep the Cointreau in the recipe, it is the real flavour carrier.
More liqueurs for a gift set
If you are looking for more liqueur ideas, we have a collection of the 17 best Thermomix® liqueur recipes on the site. A great companion to this raspberry liqueur is our raspberry egg liqueur, which combines the fruit with a creamy base. For cold evenings, snow punch works beautifully, especially with a small splash of raspberry liqueur to finish.
Goes well with: Panna cotta, vanilla ice cream and Tiramisu.
