Blackberry Brandy Recipe With Vodka Food

BLACKBERRY LIQUEUR (CRÈME DE MÛRE)

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.

HOMEMADE BLACKBERRY VODKA RECIPE - (3.8/5)

Steps:

• Place blackberries into jar, then put the sugar on top. Pour vodka over. The container will be almost full. Don't stir. The next day and for each day thereafter for 3 months, turn the jar over and back again. Don't shake. The sugar will start off at the bottom of the jar, the vodka in the middle, and the berries floating on top. Eventually, it all gets mixed. At the end of three months, take untreated cheesecloth or a coffee filter and strain into decanters or bottles.

THE ULTIMATE BLACKBERRY BRANDY RECIPE

Steps:

• Add fresh blackberries to a one gallon mason jar (we love this Smiths version with a spigot)
• Add the sugar to your mason jar. Take a wooden spoon and gently crush the blackberries to release their flavor. Don't go overboard.
• Add your brandy to the mason jar and stir it up.
• Wait. This is the hardest step to making blackberry brandy. You want to store your jar in a cool dry place whether it is your bar, cupboard or inside your fridge. You can perform weekly taste tests until you have the flavor just right.
• Once you have reached your desired flavor, strain the liquid brand from the solid blackberries and you are ready to sip, serve and gift your homemade spirit.

BLACKBERRY BRANDY

Steps:

• Divide the blackberries between 3 sterilised 500ml 'Kilner' jars (or alternatively use other sterilised jars/containers that you can seal tightly, or place blackberries into one very large container).
• Pour in the sugar, dividing it equally between the jars; divide and pour in the brandy.
• Seal the jars tightly and shake them well.
• Store in a cool, dark cupboard and shake every other day for a week, then shake once a week for two months; the brandy be then be ready to drink, but will keep improving if you can manage to leave it for longer!
• When the brandy has steeped for at least two months, strain it off into a 1 litre bottle (you can reserve the fruit for a very boozy dessert; a few berries are great served with vanilla ice cream); it is now ready to serve.

BLACKBERRY LIQUEUR

Steps:

• Pick over the blackberries and put them in a pan with the lemon juice and just enough water to cover. Bring to the boil and simmer for 5 minutes, till the berries are soft and squishy. Mash thoroughly and strain everything through a non-metal sieve or drip through a cloth into a bowl.
• Discard the solids, measure the juice back into the pan and stir in the same volume of sugar. Bring gently to the boil, stirring to dissolve the sugar crystals, reduce the heat and cook for another 5 minutes. Leave to cool. Stir in the vodka or eau-de-vie and pour into sterilised bottles - a run-through in the dishwasher does the business. Store the blackberry liqueur in the fridge.

HOMEMADE BLACKBERRY BRANDY LIQUEUR

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.

HOMEMADE BLACKBERRY LIQUEUR (CRÈME DE MÛRE)

Steps:

• Blend the berries just enough to break them down to liquid. Combine with the wine and let them sit for a couple of hours before proceeding.
• Strain the mixture first using a strainer to remove the seeds and then twice more through double layers of butter musline to remove any solids.
• Pour the wine and berry mixture into a saucepan and add the sugar. Heat to a gentle simmer until sugar has totally dissolved and then let simmer for 3-4 more minutes.
• Remove from heat, let cool down for 10 minutes and then add the vodka. Pour into sterilized containers or bottles.
• Notes