- 5 ½ cups fresh Raspberries
- 1 cup sugar
- 3 cups white zinfandel
- 1.333 cups Vodka (50% vol. )
- 2 cups water
Mix together the raspberries and sugar and crush using a potato masher. Cover and leave for 1 hour at room temperature.
Put the raspberry mixture, zinfandel, vodka and water in a large stoppered bottle (2 l capacity) and seal well. Leave for three days in a cool, dark place, shaking often.
Pour the mixture through a fine sieve, pressing out the raspberry flesh, and pour into a further clean container. Seal and leave for around 1 week.
Before bottling, pass through a coffee filter, then tip into a clean bottle, approx. 1.5 l capacity. Seal well and leave to mature for around 1 month.