Blackberry (Bramble) Liqueur

If you were wondering what to do with all those blackberries, here’s an idea:

1. 1

   Carefully check the blackberries. Discard any that you don’t like the look of. Some people say ‘ do not wash them’, but personally, I prefer to know that there are no maggots in them or bird-lime on them!
   
   Add the sugar to the water in a saucepan over a medium heat. Stir until the sugar is completely dissolved. (I’ve used caster and granulated sugar and never had problems, it just takes a bit longer to dissolve the granulated variety).
   
   Let is cool to around 18 – 20ºC.
   
   Pour into a suitable sterilised glass or crockery/stone container, which you can fit into a cool dark place and which can be easily covered in cling film. Personally, I use a Rumtopf (see photo) designed for making fruit-based alcoholic drinks. This keeps the contents cool and dark.
   
   Add the blackberries and vodka.
   
   Swirl the contents. Personally, I don’t put anything inside the container to stir the contents but if you find this easier because of the weight, you could use a sterilised utensil to gently stir the contents.
   
   Cover the container with the cling film. Write the date on a piece of paper to be kept with the container, or write on your calendar when you made up the contents.
   
   Put the container in a cool dark place and only return to agitate the contents about every 3 – 4 days.
   
   After about 2½ weeks, strain the contents into a sterilised bowl. Personally I used the double-strain method. Firstly using a sterilised sieve or colander and then through muslin cloth. When you are sure you have removed all of the solid elements, pour the liquid into sterilised bottles and seal them**.
   
   **See Tips.
   
   Leave the bottles for another couple of weeks, then enjoy, perhaps as an aperitif, or poured over vanilla ice-cream, or as a mixer with sparkling wine or in a cocktail.