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From the Victorian Christmas Dinner of the
Manassas Gourmet Club
To make non- alcoholic, use 1/2 C tea instead of brandy and 1/2 C apple
juice instead of rum. |
| Quantity |
Ingredients |
Preparation Notes |
| 2 C |
Fresh Red
Raspberries or 1-
10 oz pkg frozen Red Raspberries |
- Wash berries or if frozen, thaw. Reserve a few
berries for garnish
- Place berries in a blender and blend until pureed
- Strain puree, reserving juice and discarding seeds
- Make syrup by adding sugar to boiling water,
stirring until sugar dissolves
- Combine reserved juice, sugar syrup, brandy
and rum.
- Cover and refrigerate
- Serve over ice cubes in small glasses or cups.
- Garnish with mint sprigs and a few fresh
raspberries.
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| 1/3 C |
Sugar |
| 1 C |
Boiling Water |
| 1/2 C |
Brandy |
| 1/2 C |
Light Rum |
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Mint Sprigs for
Garnish |
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Download print friendly version of this recipe from the Soltys
Family Favorite Recipe Collection.
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