Mix berries, geranium leaves, vodka, and wine in large jar with tight fitting cover. Put in cool dark place to steep for 1 month. Crush berries slightly with wooden spoon or potato masher and steep for another 4 days. Strain liquid, pressing as much juice as possible from berries, then filter. Boil sugar and water together in small pan til sugar is dissolve; cool, then gradually stir into liqueur, tasting as you go. When liqueur has reached desired level of sweetness, bottle and age for another 3 weeks in a cool dark place. Makes about 1 1/2 quarts. Amounts will vary according to the ripeness of the fruits and quantity of ingredients used.
Ginger berry Liqueur: Use 1 pint strawberries and 2 half pints raspberries, and replace rose geranium with 2 Tbsp. candied ginger.
Lemon Berry Liqueur: Use 1 pint strawberries and 2 half pints raspberries and substitute lemon geranium or lemon verbena for the rose geranium.
Pineapple Ginger Liqueur: Use white rum in place of vodka, 4 cups cubed pineapple instead of berries and 2 Tbsp. candied ginger and 1/4 cup orange mint or lime balm instead of rose geranium
Chocolate Mint Liqueur: Use 2/3 cup unsweetened cocoa in place of the berries; substitute 3/4 cup tightly packed peppermint leaves for the rose geranium.