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_ 10-ounce packages raspberries thawed
_ 1/4 cups sugar
_ liter brandy
At least 2 weeks or up to 3 months before serving:
Drain raspberry syrup into a 2-quart saucepan; set raspberries aside. (You should have about 1 1/2 cups raspberry syrup.) Add sugar to raspberry syrup. Over low heat, bring to a boil and boil for 5 minutes. Remove from heat. Cool to room temperature.
In a large clean glass jar, combine raspberry syrup, raspberries and brandy; mix well. Cover tightly and let stand in a cool, dark place away from a heat source for 2 weeks. Shake jar several times each week.
To bottle, strain and discard berries. Pour liqueur into clean decorative glass bottles; cover tightly. Store in a cool, dark place.
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