Yield: 1 servings
|1 pounds||Fresh raspberries **|
|2 cups||Pure grain alcohol* and|
MM BY H PEAGRAM
** This recipe works with most cane berries, such as blackberries, loganberries, etc. Ready in 3 months. Makes over 1 quart.
Rinse and check berries. Discard any overripe or moldy berries. Place berries in a large bowl. Crush berries slightly with back of wooden spoon. Set aside.
Warm 2 cups water with sugar in medium saucepan over moderate heat.
Stir continuously til well dissolved and liquid is just warm. Pour sugar water over berries, stir. Cover with plastic wrap and refrigerate for one week.
After aging in refrigerator, strain through a fine wire mesh strainer into a large bowl or aging container. Add alcohol mixture, stir. Cap and let age one month.
Strain through cloth until clear. Re-bottle as desired. Ready for use in cooking at this point but age 2 months longer before drinking.
*Variation: 4 cups 80 proof vodka may be substituted for 2 cups pure grain alcohol and 2 cups water. Proof of liqueur will be slightly less.
From The Art of Making and Cooking with Liqueurs by Cheryl Long.
Submitted By HELEN PEAGRAM On 04-06-95