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Layer in a large mason jar or glass jug: |
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fresh raspberries |
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white sugar |
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Use approximately 1 cup sugar per pint
of berries. Shake the jar well and let it sit out for a few hours, or refrigerate
for a few days. Fill the jar with: |
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brandy |
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Seal it tightly and let it sit for a few
months. Taste it after a few weeks and add sugar if desired. When you are
ready, strain it into bottles to store. |
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Notes &
Variations:
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Fruit cordials are excellent for sipping,
but they are especially good as an elegant topping for desserts, or poured
over vanilla ice cream.
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You can adapt this to use any kind of berry
or fruit. Peel it, if necessary, first. If it has a skin (e.g., blueberries),
mash or pulverize the fruit before using it. Some cordial recipes call
for boiling a sugar syrup (sugar and water), then stirring in the fruit
and a little lemon juice, and bringing just to the boiling point. Let it
cool completely before adding the brandy.
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Substitute a high-quality vodka for the brandy,
for a more straightforward flavor. Be sure to check and correct the sweetness.
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You might be able to extract a second round
of flavor from the fruit, if you are willing to wait another six months
or so. Decant the first batch without squeezing out the fruit, and add
more brandy.
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