Raspberry Liqueur
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 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.
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