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MMMMM----- Recipe via Meal-Master (tm) v8.05
      Title: Raspberry Honey Brandy
      Yield: 1 Pint
  2 1/2 c  Ripe raspberries; rinsed
      2 c  Brandy; approximately
    2/3 c  Honey
           -=MIXED WITH=-
      1 tb Freshly squeezed strained
           .. lemon juice
    1/2 ts Glycerine; optional
  Lightly crush 2 cups of the berries with a fork or
  potato masher; place in a quart size glass canning
  jar or and other quart sized glass jar that has an
  enamel lined lid. Pour in enough brandy to cover
  the berries. Add equal portions of the remaining
  berries and brandy to reach the top of the jars
  lip; make sure that all of the berries are covered
  by the brandy. Pour in just enough brandy to begin
  a small overflow, then tightly cap the jar and
  wipe the outside clean.
  Label the date on the jar. Allow to steep in a
  cool, dark place for 2 months. (If a dark
  environment is not available, tape a piece of
  black construction paper around the jar.) Every
  two weeks, gently shake the jar to distribute the
  After two months, gently pour the jar's contents
  through a regular strainer or sieve; discard the
  residue. Follow this by two strainings through
  slightly dampened cheesecloth. For true clarity
  and professional looking results, pour the mixture
  through a large, clean coffee filter placed inside
  a funnel or clean coffee cone; loosely cover the
  contents with plastic wrap, since the process may
  take several hours.
  In a small saucepan, combine the honey and lemon
  juice and bring to a boil over moderately high
  heat. Simmer, uncovered, for 5 minutes. Let cool
  to room temperature. Add the optional glycerine,
  if desired.
  Funnel the strained brandy into a glass bottle,
  along with the honey. Cover tightly; shake to
  blend. Let mature at room temperature, or slightly
  cooler, for at least 1 month.

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Content 1998
Last Modified Sunday, 30-Jul-2006 13:23:33 EDT