Raspberry Liqueur (Italian Lamponino)

Lamponi is Italian for raspberries, and this raspberry liqueur is a great way to preserve the memories of a woodland meadow in August for the winter months.

1¼ lbs raspberries (600 g)
15 cherry leaves
2¼ cups sugar (500 g)
½ lemon, zested and cut into small strips

Macerate all the ingredients in a clear gas jar, setting the jar where it will be warmed by the sun, shaking it a couple of times per day. After a month, transfer the jar to a cool dark place and let it rest for 5 more months. Then strain, filter and bottle your liqueur.

You can also make this with currants, though you should omit the cherry leaves, or blackberries if you do.