2 lbs. raspberries
2 lbs. sugar
1 quart size canning jar

In a bowl, sprinkle sugar over raspberries evenly. Pack raspberries with sugar into canning jar. Close jar very loosely to allow air to escape or use a special lid designed to allow fermentation. Set aside.

Stir every week or two; liquid in jar will ferment and bubble for at least six months. When fermentation stops (no more bubbling) liqueur is ready to use, but if it is allowed to age, it will improve.

Strain the liqueur and serve fruit over ice cream, and pour the strained liqueur into a fancy decanter. Makes a wonderful gift!

Yield 1 quart