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Nutrition: per 25ml

  • kcal45
  • fat0g
  • saturates0g
  • carbs9g
  • sugars9g
  • fibre0g
  • protein0g
  • salt0g
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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.

Recipe from Good Food magazine, August 2014

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Comments, questions and tips (22)

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Overall rating

A star rating of 4.8 out of 5.24 ratings

ssgr1088835171

Great flavour but a little too sweet, might add bit more vodka

LouCourt

question

What kind of bottles are needed? How much do people normally put per bottle?

Anita Godinho avatar

Anita Godinho

Made a batch this time last year and it was gorgeous. We gifted it to friends and family for Christmas. We recently found a full bottle that we'd forgotten and it is even better! It's thick and rich like port and tastes really luxurious.

Janice Lee 1

question

What is a large glass of gin? Ml please.

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. 200ml gin would be just right, but you can add a splash more if you like. We hope this helps. Best wishes, BBC Good Food Team.

ErinFood

Really tasty! Looking forward to trying it in sparkling wine, like a kir. I followed the tips in the comments and simmered it for a bit longer than the recipe to make it a little syrupy. I made a third of what the ingredients called for and worked out well. Might try a bit less sugar next time but…

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