The syrup is made in three steps.  First a tincture is made with the berries and the brandy.  This needs to macerate for 4 weeks.  Then the tincture is strained and the same berries are simmered with water to make a strong decoction to which honey is added.  This makes the syrup.  Then some of the tincture is added to the syrup to create the final shelf-stable syrup. Both the alcohol and the honey are important to make this shelf stable. Without them, this preparation would spoil quickly.  Don't be tempted to cut back on the honey or reduce the alcohol.  The proportions are important to the success of the recipe.