*  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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