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5 from 1 vote

Traditional Turkish Raki Recipe

A traditional Turkish process 
Course: Alcohol
Cuisine: Turkish
Keyword: Raki
Appliance: Fermenter
Servings: 1 gallon
Author: Ishani Bose

Ingredients

  • 2 pounds of raisins
  • 1/4 tsp of tannin powder
  • 2 pounds of sugar
  • 1/2 tsp of pectic enzyme and yeast
  • 100 gram of aniseed

Instructions

  • To make raki, soak two pounds of raisins overnight. Blend into a mash, and then put in the fermenter.
  • Add ¼ teaspoon of tannin powder and 1 tablespoon of acid blend.
  • Dissolve two pounds of sugar in boiling water, then pour this over the raisin mash.
  • When the mixture cools, add a ½ teaspoon of pectic enzyme and yeast.
  • Ferment until the mixture is dry.
  • Distill with 100g of aniseed. Dilute when ready to drink.

Notes

You should let it sit for 5 weeks before consuming it.