4 half pints raspberries
1 cup rose geranium leaves
4 cups vodka
½ cup white wine
1 cup sugar
½ cup water

Combine the berries, geranium leaves, vodka, and wine in a large jar with a tight-fitting cover.

Place in a cool, dark place to steep for 1 month.

Crush the berries slightly with a wooden spoon or potato masher and steep for another 4 days.

Strain the liquid, pressing as much juice as possible from the berries, then filter.

Boil the sugar and water together in a small saucepan until the sugar is dissolved; cool, then gradually stir into the liqueur, tasting as you go.

When the liqueur has reached the desired level of sweetness, bottle and
age for an additional 3 weeks in a cook, dark place.