SWEET RASPBERRY TINK
1 kg malin, 1 l spirits, 50 dkg sugar, 1/2 And water
Big, disguise the ripe raspberries, rinse, crush lightly, pour into the caterpillar (be careful, so as not to waste precious juice). In a separate vessel, mix the spirit with boiled and cooled water. Pour the resulting solution over the raspberry pulp, cork the gander, expose to sunlight for a period 2 Weeks. After this time, filter the tincture through gauze into another vessel. Cover the raspberries with sugar, mix thoroughly shaking, re-expose to sunlight for a period 2 Weeks. Filter the resulting liquid through gauze, pour into a gander with tincture, Mix, set aside for 24 Hours. Pour the finished tincture into half-liter bottles, cork and seal, and on the bottles stick cards with the name of the tincture and the date of bottling.
Store the bottles in a dark and cool place for at least six months. The tincture can be served with coffee and desserts.
RASPBERRY DRY liqueur
1 kg malin, ¾ l of spirit, ¾ l of vodka 40 °, 20 dkg sugar
Big, disguise the ripe raspberries, rinse, pour into the caterpillar, pour vodka, and then spirit, Stopper, expose to sunlight for a period 4 Months. After this time, pour the tincture into another vessel. Cover the raspberries with sugar, mix thoroughly shaking, leave in a warm place until the sugar is completely dissolved. Pour the obtained liquid back into the tincture, Stopper, set aside for 4 Months. Filter the finished tincture through gauze into half-liter bottles (fruits squeeze through the canvas), cork and seal, and on the bottles stick cards with the name of the tincture and the date of bottling.
Store the tincture in a dark and cool place at least 4 Months.