In an earlier post, I provided a recipe I was experimenting with to make homemade black raspberry liqueur. As mentioned in that post, the berry flavor was overpowered by the rum used in the liqueur. I’ve now tried two additional batches using vodka instead of rum. I’ve also reduced the sugar in the sugar syrup. The berry flavor now comes out more strongly, since the vodka doesn’t overpower it like the rum did and cutting the sugar reduces the overpowering sweetness of the first batch. Both batches used the same recipe, although I didn’t test the batches as thoroughly as suggested in the recipe. So, the first vodka batch came out very nice, but the reduced sugar left the second batch a little hot. The experiments will have to continue, I’m afraid. 😉 Here’s the revised recipe.