Raspberry Liqueur

* Exported from MasterCook *

Raspberry Liqueur

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beverages

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups To 3 cups raspberries
rinsed
2 cups Brandy -- approximately
3/4 cup Sugar
1/3 cup Water
1 tablespoon Lemon zest -- grated
1/2 teaspoon Glycerine; optional
thickener

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 thightly
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.



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