2 qts. fresh
raspberries
2
c. boiling water
2 c. sugar
Crush the
berries well with a wooden spoon and put them into a small stoneware
crock. Add water. Cover crock with cheesecloth and set it in a
warm place for 24 hours. Stir
occasionally. Push the berries and their
liquid through a fine sieve to remove the seeds. Reserve the juice and discard the pulp. Add sugar to the sieved berries and stir
well. Stir again every 15 minutes for
one hour (5 times altogether). Strain
mixture through dampened muslin or several layers of dampened cheesecloth. Bottle cordial and cork bottles. Place bottles on their sides and keep them in
a cool, dark place for 4 months. Decant
before using. Makes 2 quarts.
No comments:
Post a Comment