Blueberry Pouring at Home – 3 Simple Recipes

The pilots of the British Air Force, before the night sorties during the Second World War, received rations with blueberry jam. You’ll probably get liver problems faster than you can see in the dark after drinking just the right amount of your homemade blueberry liqueur. If you drink it in moderation, then you will see friends not only better, but also more often …

It has long been believed that blueberries improve vision, especially twilight. Of course, these are all folk tales that have long been refuted by scientists (only about twilight vision, and a berry for the eyes is a faithful assistant). But to deny the usefulness of this berry is not necessary. Berries, due to the high content of the anthocyanin dye in it, are a good preventive measure for diseases of the heart, circulatory system, eyes, and even oncology. And its useful properties do not end there.

It is useful to us with its unusual taste. Not as bright as other berries, but in liqueurs it reveals itself very high quality. It’s more difficult with the smell – it is practically non-existent, so spices and other aromatic ingredients, for example, lemon or orange zest, are often added to recipes. In general, making blueberry liqueurs is very simple, and the result is often predictable and rarely disappoints. The only thing is that you will have to be patient and let the drink stand for half a year – otherwise there is no way.

Blueberry drinks are very popular in Poland. In 2009, blueberry liqueur became a traditional product of the Pomeranian Voivodeship (an administrative unit in northern Poland). This is a dense, dark blue liquor with a raspberry tint, with a strength of 25-35%. In Lower Silesia, blueberry juice is added to various herbal liqueurs.

Easy Blueberry Pie Recipe

Rinse the berries under running water and dry. Put in a jar of a suitable volume and sprinkle with sugar, mix well. Add spices to taste: for this volume no more than 1,5 cinnamon sticks and 3 cloves. Cover the jar with gauze and leave on the windowsill for a period of 3 to 7 days. During this time, the sugar should turn into a fragrant syrup, and the berry should ferment slightly. Every day, the contents must be shaken so that the blueberries do not turn sour.

After that, add alcohol, close the jar tightly and leave it alone for a month in a dark, cool place. After a month, drain the first maceration product into a separate container, and pour vodka over the berries for another 2 weeks. After two weeks, drain the vodka infusion through a sieve and mix it with the alcohol infusion of the first drain. Filter if necessary. Pour blueberry liqueur into bottles and send to age for six months.

Blueberry liqueur on semi-sweet vodka

Rinse the berries well under running water and dry. Transfer to a jar, add vodka or moonshine, close the jar tightly and leave in a dark, cool place for 2 weeks. Shake the jar periodically. Then drain the infusion through a sieve, and cover the berries with sugar (if dried berries are used, it is better to boil their sugar with a simple syrup with a small amount of water, which is used to pour the berries after maceration). Wait a week until the sugar is completely dissolved, then drain the resulting syrup through several layers of gauze, gently squeezing the berry. Mix infusion and syrup, filter if necessary and bottle. Withstand at least 5-6 months.

Blueberry liqueur infusion is fragrant

Rinse the berries and transfer to a bowl. Slightly crush them with your hands and leave for 3 hours under gauze. Then grind the berry through a sieve. In the resulting juice, add ½ cinnamon stick, a little orange zest to taste and a small slice of calamus root (for example, from a pharmacy, but it is not necessary to add it, although the taste is more interesting). You can also add 1-2 cloves. Put the juice on low heat and boil for about 15 minutes. Cool, strain through a sieve.

From water and sugar, boil a simple sugar syrup, which also needs to be cooled and mixed with juice. Pour the sweetened juice into a jar of a suitable volume, add alcohol and leave the liquor to infuse in a dark, warm place for 3 months. Then strain, filter through a cotton or coffee filter and bottle. Keep at least three months in a cool place.

PS All recipes described in this article are equally applicable to blueberries and lingonberries. Often our readers are looking for all the liqueurs without vodka. Recently, we have stopped publishing such recipes, because, in fact, they are dessert or liqueur wines, and this is a topic for a separate article. A recipe for blueberry wine is planned in the near future or by the next berry harvest.