The experiment to produce a range of fresh fruit liqueurs continues with this hedgerow extravaganza!
Following the same principles as the Raspberry Gin recipe, this uses blackberries picked straight from the hedgerow (or failing that, straight from the supermarket) in September, giving a great tipple ready for drinking just in time for Christmas!
The full fruitiness of the blackberries means you don’t need to balance this with quite so much sugar as some of my other fruit liqueurs. One big warning though – make sure you DO strain out the fruit, and don’t leave it for any more than 3 months in the bottle or else the contents do start to be overpowered by a ‘woody’ taste. Instead, why not just chuck the macerated fruit into the bottom of a Pyrex and turn into an alcoholic blackberry crumble?
Makes about 750 ml
- 250g+ Blackberries, washed
- 70cl Gin (reasonably good quality London gin preferred, e.g., Gordons)
- 110g Sugar
- Put the fruit into a sterilised Kilner jar or 1 ltr bottle and add the sugar
- Top the jar up with the Gin, seal and shake well
- Over the next couple of days, shake occasionally until the sugar has dissolved
- Store in a dark corner to mature for 3 months only
- Strain into a large bowl through a layer of muslin – leave to drip and do not squeeze!
- Taste for sweetness
- Bottle into sterilised glass bottles and add a little extra sugar if required, shaking occasionally until dissolved
- Leave to rest for around a month before drinking