Raspberry brandy

We must distinguish between two types of raspberries: the cultivated raspberry and the much more fragrant wild raspberry, which comes to us from Eastern countries where there are still large forests rich in these pretty, fragrant berries. This fruit, relatively low in sugar, requires distillation after maceration of the fruit in neutral brandy. After a period of 3 to 4 weeks, this brandy is distilled; approximately 2 kilos of fruit are used to produce 1 litre of alcohol at 45°.
This eau de vie, which should preferably be consumed young, is also used by confectioners, chocolate makers and pastry chefs.
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A piece of advice: serve it fresh in a “frappé” glass, it will give you all its aromas and your pleasure will be immense.