The recipe I used was loosely inspired by Nigella Lawsons recipe from the book “Feast” however I didn’t actually have the book in front of me and got a bit creative with the measurements.
200 g raspberries, preferably home grown
190 g sugar
Half a bottle of vodka, roughly 35cl
Place the raspberries in a sealable glass jar and add the sugar, fill up with the vodka and seal the jar. Shake well and leave to rest. Shake the jar every day until the sugar is dissolved and then store in a cool, dark place for at least 3 months but if you can wait then let it stand longer.