Ingredients
- 1,000 gr clean dry raspberries
- 900 gr brandy
- 400 gr sugar
- 120 ml water
Put the raspberries into a jar and cover with the brandy. Seal and store on sunny windowsill for 2 months. Put the sugar in a saucepan with the sugar and heat only enough to dissolve the sugar. Pour the syrup onto the raspberry liqueur. Strain and bottle.
