Blackberry liqueur (Crème de mûre)

Blackberry liqueur (Crème de mûre)

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(12 ratings)

Prep: 20 mins Cook: 10 mins plus 2 days macerating


About 1 litre

After a day of blackberrying, what could be nicer than turning your bounty into homemade liqueur?

Nutrition and extra info

  • Gluten-free

Nutrition: per 25ml

  • kcal45
  • fat0g
  • saturates0g
  • carbs9g
  • sugars9g
  • fibre0g
  • protein0g
  • salt0g
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  • 600g blackberries, fresh or frozen



    A purply black-coloured berry comprising many individual seed-containing fruits surrounding a…

  • 750ml bottle good-quality red wine
  • 500g sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • large glass vodka or gin



    Originally associated with Russia, Slavonic, Baltic and Scandinavian countries, vodka has become…


  1. 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.

  2. 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.

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Comments, questions and tips

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8th Sep, 2019
Fantastic recipe, using our vast crop of berries we made a couple of litres. I must admit to using more vodka but the end result was awe inspiring.
1st Sep, 2019
I made this multiple times last year and have started again with our abundance of blackberries. I tried last year with great success to add mulling spices (at the stage of simmering it with sugar) and it made the most delicious Christmas liqueur, and I got so many compliments on it. Also delicious plain, though, of course!
7th Sep, 2018
Made with 1 cup of honey replacing the sugar and 250ml gin - delicious and smooth! Will be making more. (NB, the honey adds a little honey flavour, so use a mild honey!)
23rd Aug, 2014
Delicious. Made it with 250ml vodka and a nice Merlot. Enjoyed it more than a creme de mure we bought in France. Going to pick some more blackberries and make some more.
18th Aug, 2014
I love this recipe and really must stop making it! Have bottled both gin and vodka ready for little pressies with a bottle of prosecco. I used 250ml gin/vodka and it made 5 small bottles with a little left over to test.
6th Aug, 2014
Every year my parents have loads of blackberries in their garden, and every year I struggle to use them all. I make loads of cakes for family, friends and colleagues, and so much jam we can't possibly eat it all - but not anymore! From now on I'll be making blackberry liqueur, because IT IS SO GOOD! And so very easy to make. It might take a few days, but there's very little actual work in it. This will also make a wonderful gift in a small decorative bottle. My only negative comment is to the recipe itself; I just hate when a recipe is as vague as 'large glass vodka or gin', because how large is a large glass?? I just added a little vodka at the time to the warm mix until it tasted right. I think it was 200 - 250 ml, and altogether ended up with 1,25 litres of liqueur. It won't last long :-)
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