Raspberry Brandy
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Total Time | 5 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g rock candy, white
- 200 g raspberries
- 750 ml schnapps (grain)
Print Recipe
Pin Recipe Instructions
- Take a carboy or bottle that has enough space to put everything in.
- Fill in the raspberries (they can also be frozen, but do not necessarily have to be fresh), then the white rock candy and then simply pour in the grain (700-750 ml).
- Take a tea towel and simply secure it over the opening with household rubber so that nothing can fly into it.
- This bottle should be stored in a relatively cool and dark place for 8 weeks, moving a little every day so that the rock candy can dissolve.
- Then simply pour it off. The raspberries can be eaten with ice cream - if you can tolerate it - or simply squeezed out through a cloth.
- The schnapps is sweet and tastes like alcoholized raspberry juice.
- I usually make several liters of it in a 25 liter glass balloon, because the bottles are always empty and the list of pre-orders is getting longer and longer.
- Even an inn wanted to offer the schnapps for sale!
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