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Raspberry Liqueur

Raspberry Liqueur — a community recipe on Potlikkr.

Ingredients

• 2.5 cup To Raspberries Rinsed
• 2.0 cup Brandy
• 0.75 cup Sugar
• 0.3333 cup Water

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Method (preview)

1. 1

   Lightly crush 2 cups of the berries with a fork; place in a quart-size glass canning jar or any other that has an enamel-lined lid. Pour in enough brandy to cover the berries. Add equal portions of the remaining berries and brandy to reach the top of the jar's lip; make sure that all the berries are covered by the brandy. Pour in just enough brandy to begin a small overflow, then tightly cap the jar and wipe the outside clean. Allow to steep in a cool, dark place for 2 months. Or, tape a piece of black construction paper around the jar. Every 2 weeks, gently shake the jar to distribute the flavors. After 2 months, gently pour the jar's contents through a regular strainer or sieve; discard the residue. Follow this by 2 strainings through slightly dampened cheesecloth or through a large clean coffee filter placed inside a funnel; loosely cover the contents with plastic wrap, since the process may take several hours. In a small pan, combine the sugar, water, and lemon zest. Bring to a boil over moderate-high heat. Simmer, uncovered for 5 minutes. Let cool to room temperature. Add the optional glycerine, if desired. Funnel into a glass bottle, then funnel in the sugar syrup through a strainer, to remove the zest. Cover tightly; shake to blend. Let mature at room temperature, or slightly cooler, for at least 1 month. Can use vodka instead of brandy. From "Glorious Liqueurs," Mary Morris.

2. 2

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