Blueberry Liqueur Recipes

BLUEBERRY LIQUOR

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.

VODKA BLUEBERRY LIQUEUR

Steps:

• In a 2-quart jar dissolve sugar in vodka. Pour in blueberries and cover the jar.
• Store in cool, dark place for 2 months (refrigerator is okay). Occasionally shake gently. Strain and serve in cordial glasses, or if you prefer, over ice.

BLUEBERRY LIQUEUR

Steps:

• In a quart jar, blueberries, 1 cup sugar, and vodka. (I use frozen blueberries as the freezing process breaks down the cell walls, allowing you to get more juice).
• Seal jar tightly, and place in a dry, dark place for about 2 weeks.
• After two weeks, strain the liquid using a double layer of cheese cloth. Gently squeeze the blueberries, getting as much juice from them as possible.
• In a fresh quart jar, add the second cup of sugar, water to top and the strained liquid. Seal and store again in a dark place until sugar is dissolved.
• Once the sugar has all dissolved, bottle the resulting liqueur in a fresh bottle and let age for roughly 3 months.

BLUEBERRY LIQUEUR

Steps:

• In a glazed ceramic or glass container, mash the berries.
• Add vodka, water, cloves and coriander.
• Cover container and let stand at room temperature for 10 days.
• Strain mixture through a fine sieve into another glass or ceramic container.
• Discard residue.
• Add sugar to strained liquid and stir until it dissolves.
• Let mixture stand at room temperature for about 24 hours.
• Pour mixture through a fine mesh strainer or cheese cloth; pour into sterilized bottle (s) and cap.