Ingredients:
- 1 1/4 pounds (600 g) raspberries
- 15 cherry leaves
- 2 1/4 cups (500 g) sugar
- The zest of a half a lemon, cut into small strips
- 1 quart (1 liter) grain alcohol
Preparation:
Macerate all the ingredients in a clear gas jar, setting the jar where it will be warmed by the sun, shaking it a couple of times per day. After a month, transfer the jar to a cool dark place and let it rest for 5 more months. Then strain, filter and bottle your liqueur.You can also make this with currants, though you should omit the cherry leaves, or blackberries.
