This recipe has two steps. The first is mixing and bottling the ingredients:

• Put the unwashed berries into the jar
• Add alcohol until the berries are covered and close jar (the top should be air-tight)
• Leave the jar in the sun for 6 weeks

The second step, after the ingredients have matured for 6 weeks, is to bottle the liquor.

• For approx. 1.4 l of syrup mix 1 kg of sugar into 400 ml of water and bring to a boil
• Leave it to boil until the syrup water has become completely clear and little bubbles are rising to the top
• Let the syrup cool down completely 
• While the syrup is cooling, open the jars and filter the juice through some cotton
• Mix the two: 400 ml of syrup to 1 l of raspberry juice
• Fill the liquor into small bottles and close with a cork

The liquor is ready to be mixed with wine or champagne after another 2 months. It can also be drunk straight from a small glass (liquor glass) although many people find it too sweet unless mixed with wine.

For information on making liquors, please see Liquor Tips.