YIELD 550 GRM RASPBERRIES PER 1 LITRE KILNER JAR
GRANULATED SUGAR 900 g
WATER 1200 ml
DRAMBUIE 250 ml per 750 ml syrup
Put the sugar and water into a pan. Bring to the boil, stirring occasionally to dissolve the sugar. Pass the syrup through a tamis or coffee filter. Cool. Measure and flavour with the Drambuie. Whisk briefly. Fill a kilner jar to the top with raspberries, pour the syrup and alcohol over them and up to the rim of the jar. Seal and sterilize according to home preserving regulations.
Drambuie is a herb and heather honey Scottish whiskey liqueur. It is made from malt whiskey and flavoured with local honey, herbs and spices. It is produced in West Lothian in Scotland.
Burch & Purchese use only quality ingredients throughout their work. We favour the fabulous raspberries of Silvan Estate in the Dandenong Ranges, we recommend you view their website and enjoy their passion and fantastic produce. CLICK HERE.
This recipe is a component in our dish Dundee Cake With Raspberries In Drambuie