Tinklee's Raspberry Lemonade Moonshine

• Produce

  • 1 cup Lemon concentrated, juice
  • 2 cup Raspberry puree, seedless

• Condiments

  • 2 cup Lemon juice, Fresh Squeezed

• Baking & Spices

  • 2 cup Granulated sugar

• Liquids

  • 9 cup Water

• Other

  • 2 1/4 cup 190 proof everclear
  • 1 Cheesecloth

Found on cookpad.com

Description

Ingredients

• 2 cup raspberry puree (seedless)
• 2 cup Fresh Squeezed Lemon Juice
• 9 cup water
• 2 cup granulated sugar
• 1 cup lemon concentrated juice
• 2 1/4 cup 190 proof everclear
• 1 cheesecloth

Directions

• Mash up the raspberries up and strain them through a sieve
• Add water, sugar, raspberries, both lemon juices to a large stock pan, and bring to a boil, keeping it covered, let it simmer about 30mins
• Take of heat, leaving cover on, and let cool down on its own to room temperature ( do not try to speed this up, you can break the sugar down) should take 4-6hrs
• Once cooled down to room temperature, add the everclear
• Now strain through cheesecloth to remove the pulp, its up to you on how many times to strain, I only strain once to make sure of no seeds myself, then add to pint size jars, makes about 9