Blackberry Liqueur Recipes

Steps:

• Pick over the blackberries and remove any stalks or leaves. Tip into a large ceramic or glass bowl and pour over the wine. Use a potato masher to crush the fruit into the wine. Cover with a tea towel and leave to macerate in a cool place for 2 days, mashing occasionally.
• Pour the mixture through a plastic sieve, then pass again through the sieve or a colander lined with a square of muslin to remove any bits. 3 Tip the juice into a pan and add the sugar. Heat gently, stirring until the sugar has dissolved, then simmer for 5 mins. Leave to cool, then stir in the vodka or gin. Using a small jug, pour into bottles, then seal and label. It's ready to use straight away. Store in a cool, dry place away from direct sunlight for up to 1 year.

Steps:

• Shake together the water, vodka and sugar to dissolve sugar.
• Gently mix together with the blackberries, taking care not to cut or crush the berries.
• Leave to infuse about 10-12 days until the berries have lost most of their color.
• Pour thru a fine strainer and discard the berries.
• Pour into decorative bottles.

Steps:

• Combine blackberry juice, sugar, cloves, cinnamon stick, and lemon zest in a large saucepan. Slowly bring to a boil, stirring until sugar dissolves, about 5 minutes. Remove from heat and allow to cool.
• Strain to remove spices and add rum.
• Pour liqueur into a sterilized bottle and seal. Store in a cool, dark place.

Steps:

• Mash thawed blueberries with a fork in a bowl, then place into a 1-quart canning jar. Add the lemon zest, cloves, and vodka.
• Seal the jar tightly with its lid and place in a cool, dark place. Allow the vodka to stand for 3 months, shaking the jar gently every few days.
• After 3 months, strain out the blueberries, and filter the vodka through cheesecloth into another 1-quart jar. Pour in the simple syrup, seal the jar tightly with its lid, and shake until the syrup has dissolved.
• Again place into a cool, dark place, and age for at least a month. When ready to bottle, filter again through cheesecloth, then pour into a decorative bottle of your choice.

Steps:

• In a gallon screw-top jar, mix all of the ingredients. Cover tightly. Invert the jar and let it stand for about 24 hours. Turn the jar upright and leave it for another 24 hours.
• Repeat this process until all of the sugar is dissolved. Store the jar in a in cool, dark place for at least 2 months. Strain the mixture through cheesecloth into a decanter.

Steps:

• Tip the blackberries and sugar into a 1.5-litre sterilised jar. Pour over the gin, seal the jar and swirl around to dissolve the sugar. Store in a cool, dark place and turn the jar once a day for the first week.
• After two-three weeks, strain the gin through a sieve. Pour the gin into bottles, and label. The gin will keep its colour for a few months and will be drinkable for up to a year. Use the infused blackberries in a cocktail like a bramble, or in a trifle.