I didn't think we'd have the patience for this one, but we made it. Three-plus months of waiting from the day we made this to actually be able to try it. Worth it!
Joef got the idea from family members who made cherry bounce, and, as he is wont to do, decided to improvise. Not only does this make a sweet, yummy liqueur, it also is just fun to watch the process and have something in the cupboard you can check in on every month or so. The change in the color of the vodka is, as one might imagine, particularly dramatic.
Here's the recipe we used (can you tell it's British?):
300g of unfrozen raspberries
350g of white granulated sugar
1.5 liters (or more) of medium quality vodka (don’t be tempted to go for the cheapest)
Sterilized 2-liter bottle
Wash raspberries and discard any bruised/bad fruit. Place raspberries in the large, sterilized bottle, squeezing the berries through the neck of the bottle.
Using a funnel, add the sugar and top up with vodka to 2-3cm from the top.
The fun part: shake every day until the sugar is dissolved and then store in a cool, dark place until you can resist it no longer - at least three months. Then, enjoy the fruits - HAR! - of your labor!
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