Fruit liqueurs are produced by two main methods, either purely with fruit juices or sometimes with fruit that has been steeped in alcohol. Numerous fruits are used in the production of fruit liqueurs, such as cherry, strawberry, raspberry, cassis and blackberry. Alcoholic content ranges from 15% to 30%.
These types of fruit liqueurs are produced throughout Europe, from France and Italy to Germany and Denmark. There are also some produced from the Caribbean, namely coconut liqueur.
While many of these fruit liqueurs are medium-sweet or even sweeter, there are some that are quite dry with a light bitterness. Most are meant for consumption on their own, sometimes before a meal, sometimes after.
This is an extremely popular category the world round, as many fruit liqueurs serve as the base of numerous cocktails.