Rasberry Wine

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Take some fine ripe Rasberries, bruise them with the Back of a Spoon, then strain them through a Flannel Bag into a Stone-Jar. To each Quart of Juice, put a Pound of double refined Sugar, stir it well together, and cover it close; Let it stand three Days, then pour it off clear. To a Quart of Juice put two Quarts of White Wine, bottle it off, it will be fit to drink in a Week. Brandy made thus is a very fine Dram, and a much better Way than steeping the Rasberries.