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2 1/2 c To 3 cups raspberries rinsed
2 c Brandy -- approximately
3/4 c Sugar
1/3 c Water
1 tb Lemon zest -- grated
1/2 ts 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. Addequal 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 thightly 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 optionalglycerine, 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. From "Glorious Liqueurs," Mary Morris.