YIELD: Allow about 550g fresh raspberries per one-litre Kilner jar.
For the stock syrup 900g sugar
1.2 litres water
To finish 250ml Drambuie per 750ml syrup
Put the sugar and water in a pan. Bring to the boil, stirring to dissolve the sugar. Pass the syrup through a tamis. Cool. Measure and flavour with Drambuie. Whisk briefly.
Fill a Kilner jar to the top with raspberries. Pour the syrup and alcohol over them and up to the rim of the jar. Seal and sterilise.