Serves: 2
Total Calories: 1,212
At least 2 weeks or up to 3 months before serving:
Drain raspberry syrup into a 2-quart saucepan set raspberries aside. (You should have about 1 1/2 cups raspberry syrup.) Add sugar to raspberry syrup. Over low heat, bring to a boil and boil for 5 minutes. Remove from heat. Cool to room temperature.
In a large clean glass jar, combine raspberry syrup, raspberries and brandy mix well. Cover tightly and let stand in a cool, dark place away from a heat source for 2 weeks. Shake jar several times each week.
To bottle, strain and discard berries. Pour liqueur into clean decorative glass bottles cover tightly. Store in a cool, dark place.
This Mildred's Brandywine recipe is from the Miriam Cooks For The Holidays Cookbook. Download this Cookbook today.
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