Raspberry Honey Brandy
Author/Submitted by: GLORIOUS LIQUEURS
2.50 c Ripe raspberries, rinsed
2.00 c Brandy, approximately
0.67 c Honey, mixed with
1.00 tb Freshly squeezed strained
0.50 ts Glycerine, optional
Lightly crush 2 cups of the berries with a fork or potato masher;
place in a quart size glass canning jar or and other quart sized
glass jar 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 jars lip; make sure that all of 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
Label the date on the jar. Allow to steep in a cool, dark place for 2
months. (If a dark environment is not available, tape a piece of black
construction paper around the jar.) Every two weeks, gently shake the
jar to distribute the flavors.
After two months, gently pour the jar's contents through a regular
strainer or sieve; discard the residue. Follow this by two strainings
through slightly dampened cheesecloth. For true clarity and
professional looking results, pour the mixture through a large, clean
coffee filter placed inside a funnel or clean coffee cone; loosely
cover the contents with plastic wrap, since the process may take
In a small saucepan, combine the honey and lemon juice and bring to a
boil over moderately high heat. Simmer, uncovered, for 5 minutes. Let
cool to room temperature. Add the optional glycerine, if desired.
Funnel the strained brandy into a glass bottle, along with the honey.
Cover tightly; shake to blend. Let mature at room temperature, or
slightly cooler, for at least 1 month.
New Country Fare: Glorious Liqueurs Edited by Mary Aurea Morris ISBN:
0-9627403-1-4 Formatted by Carolyn Shaw 3-96..
From: Carolyn Shaw Date: 04-16-96 (02:08) Winquest
Pc (312) Gourmet