Raspberry Bounce
- Red raspberries
- Powdered loaf sugar
- Sherry wine or brandy
Bruise the raspberries, then strain through a jelly bag or thick cloth. Add a pound of powdered loaf sugar to each quart of juice. Stir constantly until the sugar is dissolved. Cover.
Let it stand in a cool place for 3 days, stirring it up each day.
Pour it off clear. Add 2 quarts of sherry wine or 1 quart of brandy to each quart of juice.
It will be ready for use in a fortnight.
Let it stand in a cool place for 3 days, stirring it up each day.
Pour it off clear. Add 2 quarts of sherry wine or 1 quart of brandy to each quart of juice.
It will be ready for use in a fortnight.
Submitted by Jul 17, 2010
15 min 30 min 45 min
15 min 30 min 45 min