Raspberry Ratafia from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Steep the berries, which you will have mashed well, for one month, or at least fifteen days, in the Brandy, and then add a Syrup made of the sugar and water. Filter and proceed to bottle as directe...
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Ingredients
- 8 Pounds of Raspberries
- 2 Gallons of Brandy
- 7 Pounds of Sugar
- 3 Quarts of Water
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