2 qts. fresh raspberries
2 c. boiling water2 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.