Raspberry liqueur

  • 12 ounces raspberries (about 2 1/2 cups)
  • 2 cups dry red wine
  • 1/2 cup brandy
  • 1 whole vanilla bean, split and scraped, seeds and pod reserved
  • 1 tablespoon zest from 1 lemon
  • 1 cup sugar

Macerate raspberries in jar, add wine. In separate jar, place brandy, vanilla bean, and lemon zest. Steep both mixtures for 2 days.

Strain raspberry mixture; place 1 cup aside, and heat remainder with sugar over medium heat 5-7 minutes (until sugar is dissolved and mixture is syrupy).

Strain brandy. Combine brandy, syrup, and reserved raspberry mixture in a bottle, shake, and allow to rest for 2 days at room temp.

Store up to 1 month in fridge.