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    Raspberry Ratafia

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    Raspberry Ratafia

    If you would rather have a non-alcoholic cordial, roughly crush your chosen fruit and gently heat for about 12 minutes, until the fruit is swimming in juice. Then boil for a minute and tip into a sterilised jelly bag. Measure the resulting juice and allow 340g sugar to every 500ml liquid. Dissolve over a low heat and bottle as below.

    Makes: Makes about 900ml


    • 1kg raspberries
    • good brandy
    • granulated sugar
    • 2 strips finely pared orange peel


    1. Blackberries, blackcurrants and elderberries will need to be simmered in 285ml water to every 450g.
    2. Crush the raspberries with a potato masher in a large china bowl. Transfer to a Tupperware container, seal, and leave in the fridge for 3 days, stirring occasionally.
    3. Tip the mixture into a sterilised jelly bag and leave to drip for a few hours. Measure the raspberry juice and add the same amount of brandy. Add the sugar, allowing 115g sugar for every 500ml of liquid. Stir until dissolved. Sterilise a bottle or kilner jar or use the old brandy bottle. Slip in the orange rind making sure that no white pith is attached to the peel - it will add a bitter flavour. Pour in the sweetened raspberry. Store in a cool dark place for at least 2 months before drinking.

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