Rinse berries, remove coarse stems. Put the berries in a saucepan dripping wet and sprinkle with sugar. Heat in a closed saucepan and make meanwhile until the berries have burst. Then mash heartily, pour the quantity into a colander lined with a muslin cloth and let it drain for a night. A day later, mix the juice with the brandy, pour into bottles and seal tightly. Infuse for at least six weeks before use.
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