Photo: Massimo Adami
Ingredients
- a pint of white brandy
- a pound of powdered loaf-sugar
- a piece of fine muslin
Directions
1
Hull a sufficient quantity of ripe strawberries, and squeeze them through a linen bag. To each quart of the juice allow a pint of white brandy, and half a pound of powdered loaf-sugar. Put the liquid into a glass jar or a demijohn, and let it stand a fortnight. Then filter it through a sieve, to the bottom of which a piece of fine muslin or blotting paper has been fastened; and afterwards bottle it,
By Eliza Leslie ·
Recipe sourced from
gutenberg