Blackberry Gin

The experiment to produce a range of fresh fruit liqueurs continues with this hedgerow extravaganza!

Blackberry Gin, bottled up and ready Christmas

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

16 Comments Add yours

  1. Monique says:

    Sounds a great recipe ! Only hope I can wait 4 months before I can drink it !

    1. Patience is a virtue – you’ll be glad you held out!

  2. Found your recipe as I wanted to make blackberry gin (having also made Damson Gin & finding I have a glut of blackberries! 🙂 Hope it’s OK I’ve shared on my recipe page (& tweeted) Thanks for the recipe!

    1. Hi Helen – no problems. Hope you enjoy the recipe!

  3. janice black says:

    would it be ok to use blackberries that have been in the frezzer.

    1. Hi Janice – frozen fruit works really well, the freezing process makes the fruit break down faster so you may not have to wait quite so long for this to mature. Just knock off any ice, or if you let them defrost, make sure you catch all of the juice!

  4. I have made 30 liters of sloe gin black berrys might be a bit harder to get into demijohns .If it is as good as sloe gin Iwillbe happy Noel

  5. Victoria says:

    Just bottled mine after more like 5 months than 3 (whoops!!). Any suggestions on things to be done with boozy blackberries leftover? Seems a shame to bin them.

    1. It certainly won’t suffer from the extra steeping! Surely there’s only one thing to do with those boozy berries – turn them into a great crumble! As much as I enjoy my recipe I’ve been keen to try Katie’s recipe over at the Travelling Pantry – I just love the idea of a frangipane crumble topping! Please give it a try and let me know how you get on

  6. Andy Damp . says:

    From Andy Damp . Do I just shake the jar at the beginning only . And leave or can I occasionally give the jar a shake ?

    1. Hi Andy, keep shaking periodically until the sugar has dissolved, this may take a few days. After that you can just leave it alone to steep.

  7. aj vosse says:

    Is sugar a definite requirement or can it be excluded? I’d like to make a low carb drink… thanks! 😉

    1. Sugar is important not only for the sweetness but also the syrupy consistence. It’s all a matter of personal taste, and without it, the fruit juices will macerate out into the spirit. If it’s low carb to reduce the calories, I’d give up and just eat the fruit!

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