Why does raspberry liqueur turn cloudy, and how do I clarify it?

Expanded Explanation

Cloudiness usually comes from fine pulp, pectin, and tiny berry solids forced through filtration—especially if you mash, blend, or squeeze. The simplest prevention is gentle maceration with whole berries, then an early coarse strain through a sieve. After that, let the liquid settle cold for 24–72 hours and decant off the sediment before your final filter.

If it’s already cloudy, cold-crash and decant again. Paper filters can work, but they clog fast; settling first saves you time and preserves aroma. Avoid heating to “fix” haze—heat can set pectin and make clarity worse.

Common mistakes include adding juice/water early, shaking hard, and filtering immediately after mixing syrup (it stirs up sediment). The flavor impact doesn’t have to suffer—many great berry liqueurs are naturally hazy. Store refrigerated if you keep more fruit solids, and drink within a few months for the brightest raspberry lift.