This summer, I finally got around to making raspberry liqueur though the time of year didn't really matter as I used frozen raspberries. I let them steep for almost 4 months and strained them this morning into a lovely tequila bottle given to me by a friend. I really love its
gorgeous, deep pink colour. Can't wait to taste it with some cava.
500 g raspberries
1 bottle of vodka
1 small handful of brown rock sugar or unrefined sugar
Place the raspberries and sugar into a large
sterilised jar then top up with vodka. Store in a cool, dark place for 3- 4 mmonths. Shake the contents every now and again. Strain and pour into a bottle.
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