Pour brandy over berries in a quart jar to cover. Use a fermentation weight if necessary to ensure all berries are submerged. Screw on the lid tightly and shake the jar gently once per day.

Check alcohol level after the first week and top off with brandy if needed to keep berries submerged. Continue shaking the jar once per day.

After four weeks, strain the berries from the brandy. Set the brandy tincture aside for later.

Pour filtered water over strained berries to cover in a medium pot. Simmer gently for one hour. Stir decoction occasionally.

After one hour, strain out the berries. Squeeze berries in a fine cheesecloth or thin cotton dishtowel to remove all the juice. 

Simmer decoction, if necessary, to reduce to 2 cups. Cool to body temperature (or at minimum, a temperature lower than 118 °F/ 47 °C.)

Stir in 2 cups raw honey to decoction until fully dissolved. Warm at a very low temperature if necessary to accomplish this (less than 118 °F/ 47 °C). It is very important to keep the heat very low to preserve the beneficial raw properties of the honey.

Blend 1/4 cup of the brandy tincture for every one cup of the decoction.

Decant syrup into clean, dark bottles. Label and date.

Tip: Use extra brandy tincture for the next batch of syrup or use straight.