Homemade Blackberry Liqueur Recipes

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 RASPBERRY LIQUEUR

Steps:

• Pour raspberries into a large jar and cover with sugar. Pour vodka over all and close with lid.
• Shake several times the first day until all of the sugar has dissolved.
• Store in a cool, dark place for a minimum of one month (I recommend 6 weeks, longer is fine too). Shake every day or two.
• When the liqueur is ready to be bottled, line a strainer with a couple of layers of cheesecloth, preferably butter muslin and place it over a large pot or bowl. Pour the liquor over the cheesecloth slowly letting the liquid drain while the strainer catches the solids. Repeat if necessary.
• When ready, store in bottles. I like to keep one in the fridge for an icy after dinner drink!

BLACKBERRY LIQUEUR

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.

BLACKBERRY LIQUEUR

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.

HOMEMADE BLACKBERRY LIQUEUR (CRèME DE MûRE)

Steps:

• Put the blackberries in a large glass or ceramic bowl and pour over the red wine. Use a potato masher to mash the berries and release the berries.
• Cover with a clean towel and leave to macerate for 48 hours in a cool place* - give the berries a little mash every now and then if you remember!
• Strain through a wire mesh sieve to remove the berries, then strain again through cheese cloth to ensure all seeds etc are out.
• Pour into a large saucepan and add the sugar. Bring to a gentle simmer on a medium heat, stirring until the sugar is dissolved. Simmer for 8 minutes.
• Remove from heat and stir in the vodka or gin, and then leave to cool completely.
• Pour into clean, preferably sterilised, bottles.
• Store in cool, dark place. It can be enjoyed immediately, but will keep almost indefinitely if in sterilised bottles - if not, then about a year.

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

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.

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 LIQUEUR

Steps:

• Measure your berries into a large glass or other non-reactive bowl. Mash them with a potato masher and then pour the bottle of wine over top. Cover with a clean towel and leave to macerate for 48 hours in a cool dark place. Give them a bit of a mash every now and then.
• When 48 hours is finished, strain everything through a mesh sieve to remove all of the berries and debris. Strain again through some cheese cloth to make sure you have a clean juice without anything extra in it.
• Pour the juice into a large saucepan. Add the sugar. Heat gently to a simmer and leave to warm over low heat for about 8 minutes, until all the sugar has dissolved. Remove from the heat and stir in the alcohol.
• Leave to cool completely and then decant into clean sterile bottles. Store in a cool dark place. If your bottles are sterile it should keep for a very long time, if not then keep an eye on it and use it within a year.