Chef and author Magnus Nilsson of rural Sweden’s acclaimed restaurant, Fävaken Magasinet, serves homemade liqueurs after dinner. For berry liqueurs, he favors very short extraction times using frozen fruit to ensure fresh flavors with no woody overtones. I have made homemade liqueurs for many years, using longer extractions with pure grain alcohol, then adding sugar and water for a mellowing period. Chef Nilsson doesn’t include water, so for this adventure in cooking from Fäviken, I stuck with vodka. On my own, I might have called these products flavored vodkas instead of liqueurs, but maybe that’s because I didn’t add much sugar.
Although Fävaken is all about “local,” I took advantage of Chef Nilsson’s advice to freeze the berries, and made one batch from frozen lingonberries I’d bought at my local Scandinavian shop. I made another batch from California raspberries and recommend that you give this technique a try with wild blueberries, currants, blackberries, or other berries that you pick yourself. If you live in the far north, Chef Nilsson likes cloudberries.
(This recipe was adapted from Fävaken by Magnus Nilsson, Phaidon, October 2012)
—Greenstuff
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