Raspberry Liqueur 2
 
This raspberry liqueur packs a rather hefty "kick" but is quite nice sipped after dinner. It's also very pretty.
Author:
Recipe type: Liqueurs
Serves: 8 pints
Ingredients
  • 1 quart Scotch
  • 1 pound raspberries, fresh and free of mold or must
  • 1 pound white sugar
  • glycerine
Instructions
  1. Mix all ingredients together - this can be doubled, tripled, etc., to your heart's content.
  2. Stir daily until all the sugar is dissolved, then let stand for 6 (yes, SIX) months!
  3. After six months, pour through filter paper (i.e., Melita) and add 2 Tablespoons pure glycerine to every quart of liquor you have.
Notes
This calls for fresh raspberries, but frozen (without sugar) raspberries could be used with equal success. After all, these berries "slosh" around for six whole months and after six months of hanging out in a vat of scotch, they look pretty limp, even thought they started out nice and perky!
Notes
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