Summary

Ingredients

• 500 g berries, mixed (raspberries, strawberries, blackberries and currants)
• 1 lemon (s), untreated, grated zest
• 2 clove (s)
• 0.5 liter ½ raspberry spirit
• 0.5 liter ½ wine, red, dry
• 300 g suar (rock candy), white

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Instructions

1. Sort the berries, wash and drain well. Clean the strawberries, strip off the currants. Pour berries, lemon peel and cloves into a large mason jar (approx. 1 liter). Top up with raspberry brandy and close. Let it steep for 6-8 weeks at room temperature.
2. Place the berries in a fine sieve (possibly covered with a cheesecloth) and allow to drain. Gently squeeze the berries out. Catch the liquid. Simmer the red wine and rock candy for 3-5 minutes, stirring, until the rock candy has dissolved. Let cool down. Mix with the berry liquid and pour through a fine sieve again if necessary. Fill into 2 clean bottles, close. Let it rest for at least 4 weeks. Shelf life approx. 1 year.