Raspberry currant liqueur
Instructions
Put in a jar fruit, leaves and spices, pour over alcohol, stir and close.
Let marinate for 45 days, then filtered, without crushing the fruit, to get a very clear liquid.
Dissolve the sugar in the water and remove from heat as soon as it starts to boil, let cool and add the syrup to alcohol.
Blended, bottled and left to age for about 2 months in a dry and cool place.
Ingredients and dosing for 4 persons
- 100 cl of alcohol at 40 degrees
- 1500 g of ribes
- 125 g of raspberries
- 1 handful of currant leaves
- 1 piece of cinnamon
- 1 clove
- 500 g of sugar