Raspberry Liqueur Recipe

Bruise some raspberries with the back of a spoon, strain them, and fill

a bottle with the juice; stop it, but not very close. Add to a pound of

fruit nearly a pound of sugar dissolved into a syrup. Let it stand four

or five days; pour it from the fruit into a basin; add to it as much

rich white wine as you think fit; bottle it, and in a month it will be

fit to drink.

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