Homemade blackberry liqueur turns out to be a rich red-ruby color. Berries with a light citrus note are felt in the aroma and taste. A drink is prepared by infusion method, followed by the addition of sugar syrup. It takes 17-18 days to prepare.
Blackberry liqueur requires ripe (usually purple) freshly picked or frozen berries of any variety. First, the fruits are sorted out, removing rotten, spoiled and moldy ones, then the tails are separated and washed with running water. The alcohol base can be vodka, diluted to 40-45% ethyl alcohol, purified moonshine without an unpleasant odor, or cheap cognac.
Ingredients:
- blackberries – a 3-liter jar (about 1,5 kg);
- vodka (alcohol) – 1-1,3 liters;
- water – 400 ml;
- sugar – 300-500 grams;
- lemon zest (optional) – from half the fruit.
If you initially added little sugar, you can pour more into the finished liquor. Lemon zest is optional. The amount of vodka is indicated approximately, alcohol must cover a layer of berries, otherwise they will ferment.
Liqueur Recipe from Blackberry
1. Pour boiling water over the lemon to remove the remnants of paraffin or other substance that increases the shelf life. Rinse in cold water, then wipe dry. Carefully use a knife or vegetable peeler to remove the upper yellow part from the fruit without white pulp, which gives bitterness.
2. Pour the washed, sorted blackberries into a three-liter jar up to the neck, put lemon zest on top.
3. Pour vodka (alcohol) so that alcohol covers a layer of berries by 1-2 cm.
4. Close the jar tightly with a lid, transfer to a dark room (or cover) with room temperature.
5. Infuse for 2 weeks, shaking every 2-3 days.
6. Filter the blackberry infusion through 4 layers of gauze or a dense cloth, squeezing the berries well. Squeezes are no longer needed.
7. Mix water and sugar in a saucepan, bring to a boil, boil over low heat for 3-5 minutes, removing the foam (cook until the foam stops appearing). Cool the finished sugar syrup to room temperature.
8. Pour the syrup into the infusion of berries, mix.
9. Transfer the jar closed with a lid to a dark, cool place for 3-4 days.
10. Filter homemade blackberry liqueur through cotton wool to make the drink clear. Pour into bottles for storage, seal tightly. Shelf life – 3-4 years if stored in a cool place, protected from direct sunlight. Fortress – 25-28 degrees.
