Every year I make a couple of bottles of this Blackberry Brandy and it is absolutely scrumptious on a cold winter’s evening (or mixed with iced lemonade on hot summer’s evening if you have any left by then).
Ingredients for Blackberry Brandy:
Quantities need not be exact
You need a large glass jar so that there is shaking room. I use cleaned jars that picking vinegar comes in so have given quantities for two of these– they hold just over a litre)
- 3 cups of blackberries, either freshly picked or frozen — no need to thaw
- 500 ml vodka – supermarket’s own is fine
- 500ml brandy – I use spanish brandy but any is OK
- 12 oz sugar (about 500ml mark on the measuring jug)
- Some years I add a few whole cloves, or some shaved lemon peel, but usually it is plain (like this year!)
Method for Blackberry Brandy:
- Put roughly equal quantities of the sugar and black berries into the jars, pour in 250 ml each of vodka and brandy, screw on the lid tightly and shake hard to mix up ingredients.
- Keep in the dark spot and remember to shake once a week for ten weeks.
- Strain through a sieve lined with muslin, and pour into the bottles (then label) you want it to be in — 500 ml bottles are quite good and I save anything I like the look of during the year. Remember you will need to seal it so screw tops ones are best.