Raspberry Liqueur recipe
1 pint gin
2 cups granulated sugar
1 pint raspberries
Gently pour the ingredients (berries last) into a wide-mouth jar with cover. Stir gently with wooden spoon handle. Place in refrigerator. After a few days, stir again gently and replace again in refrigerator.
In a few days, stir again and turn jar. Repeat this process for several weeks. At first, the mixture is clear with a pile of sugar on the bottom and berries floating. By Thanksgiving or Christmas, it should be ready for serving. Serve in liqueur glasses with one or two berries in each glass. Store in refrigerator.
