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Blackberry liqueur (Crème de mûre)

Blackberry liqueur (Crème de mûre)

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A star rating of 4.9 out of 5.18 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus 2 days macerating
  • Easy
  • About 1 litre

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

  • Gluten-free
Nutrition: per 25ml
NutrientUnit
kcal45
fat0g
saturates0g
carbs9g
sugars9g
fibre0g
protein0g
salt0g
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Ingredients

  • 600g blackberries , fresh or frozen
  • 750ml bottle good-quality red wine
  • 500g sugar
  • large glass vodka or gin

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, August 2014

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Overall rating

A star rating of 4.9 out of 5.18 ratings
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