Raspberry Liqueur

Ingredients

• 700 g fresh raspberries
• 220 g sugar
• 200 ml white Zinfandel wine
• 330 ml vodka (50% vol.)
• 450 ml water

Instructions

1. 1.

   Rinse the raspberries, strain them, and pat dry with a towel. Mix with the sugar and mash with a potato masher. Cover and let sit for about 1 hour at room temperature.

2. 2.

   Then add the Zinfandel, vodka, and water—e.g., to a large canning bottle (2 L)—and seal tightly. Let stand three days in a cool, dark place, shaking occasionally.

3. 3.

   Afterwards strain the mixture through a fine sieve into another clean container. Seal and let rest for about 1 week more.

4. 4.

   Before bottling, filter the liquid through a coffee filter and fill a clean bottle of about 1.5 L. Seal well and age for another month.