Ingredients
Scale
- 4 cups (600 g) fresh blackberries
- 2 cups (480 ml) vodka
- 1 cup (200 g) granulated sugar
- 1/2 cup (120 ml) water
- 1 tablespoon (15 ml) fresh lemon juice
- 1 teaspoon finely grated lemon zest, optional
- 1 tablespoon (15 ml) blackberry brandy or crème de cassis, optional
Instructions
- Rinse the blackberries thoroughly, remove stems and damaged berries, and drain well.
- Place the blackberries in a clean glass jar and lightly crush about half of them.
- Pour the vodka over the berries, seal the jar, and shake gently.
- Store in a cool, dark place for 7 to 14 days, shaking gently every day or two.
- Combine the sugar and water in a saucepan and warm over medium-low heat until the sugar dissolves.
- Cool the syrup completely, then stir in the lemon juice and optional lemon zest.
- Strain the blackberry infusion through a fine-mesh strainer, pressing the fruit gently.
- For a clearer liqueur, strain the liquid again through cheesecloth or a coffee filter.
- Gradually stir the cooled syrup into the infused vodka, tasting until the desired sweetness is reached.
- Add the optional blackberry brandy or crème de cassis.
- Transfer the liqueur to a clean glass bottle and refrigerate for several days before serving.
- Serve chilled, over ice, in cocktails, or drizzled over desserts.
- Prep Time: 15
- Category: Cooking
- Cuisine: American