Raspberry Ratafia

Ratafia de Framboises

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 8 Pounds of Raspberries
  • 2 Gallons of Brandy
  • 7 Pounds of Sugar
  • 3 Quarts of Water


Steep the berries, which you will have mashed well, for one month, or at least fifteen days, in the Brandy, and then add a Syrup made of the sugar and water. Filter and proceed to bottle as directed.

If smaller proportions are desired, use the quantities given in general “Proportions of Ingredients for Ratafia Liqueurs.” The larger proportions are also given, because the longer the Ratafia stands the better it is, and it is much easier to make a quantity at a time that will last several seasons.