Raspberry Liqueur III:
2+1/2 cups to 3 cups Raspberries, rinsed
2 cups Brandy (Vodka optional)
3/4 cup Sugar
1/3 cup Water
1 Tablespoon Lemon zest, grated
1/2 teaspoon Glycerine/Gelatin, optional
Lightly crush 2 cups of the berries with a fork; place in a quart-size glass canning jar or any other that has an enamel-lined lid. Pour in enough brandy to cover the berries. Add equal portions of the remaining berries and brandy to reach the top of the jars' lip; make sure that all the berries are covered by the brandy. Pour in just enough brandy to begin a small overflow, then thightly cap the jar and wipe the outside clean. Allow to steep in a cool, dark place for 2 months. Or, tape a piece of black construction paper around the jar.
Every 2 weeks, gently shake the jar to distribute the flavours.
After 2 months, gently pour the jars contents through a regular strainer or sieve; discard the residue. Follow this by 2 strainings through slightly dampened cheesecloth or through a large clean coffee filter placed inside a funnel; loosely cover the contents with plastic wrap, since the process may take several hours.
In a small pan, combine the sugar, water, and lemon zest. Bring to a boil over moderate-high heat. Simmer, uncovered for 5 minutes. Let cool to room temperature. Add the optional glycerine or gelatin, if desired. Funnel into a glass bottle, then funnel in the sugar syrup through a strainer, to remove the zest.
Cover tightly; shake to blend. Let mature at room temperature, or slightly cooler, for at least 1 month.
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