Sort the raspberries, if possible do not wash them. Slit the vanilla pod lengthways. Put the berries with the vanilla pod and rock candy in a glass vessel and pour the rum over them. Close well.
Let the liqueur mature for at least 4 weeks, swirling gently every now and then. Then filter through a sieve and fill into a carafe.
The liqueur can also be made from farmed raspberries or frozen fruits. However, the small forest raspberries far surpass their taste and aroma.
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