Having made raspberry liqueur and blueberry liqueur using essentially the same recipe, I was keen to try something a bit different for this Blackberry Liqueur. The use of red wine turns this more into a ‘port’ or fortified wine with a lower alcohol content than the liqueurs made wholly with vodka. This was a pleasant drink but didn’t have the rich berry fruitiness that the other liqueurs had.
750ml bottle of red wine
1 cup sugar
1 cup vodka or neutral spirit
Mash the blackberries, combine with the wine and let sit for a couple of days.
I added the sugar and heated the mix very gently until the sugar dissolved to maximise the extraction of blackberry flavour – and then strained it through a sieve lined with cheesecloth. You could strain it first before adding the sugar if you preferred (it is a bit less sticky).
Once the mixture has cooled, add the vodka and then pour into sterilised bottles. Use decorative bottles to make great gifts.