Paul T Posted July 31, 2011 Report Share Posted July 31, 2011 Blackberries seem to be a few weeks early this year. Think that must something to do with the hot and sunny spring followed by a fairly wet early summer. Mrs T and I tested a few berries on our Friday sfternoon dog walk and they were cracking. I decided some blackberry vodka was in order, so after treating no.1 daughter to a round of clays yesterday morning I decided she could return the favour and help me pick a tub of blackberries in the afternoon. Blackberry vodka is a lovely rich coloured warming liqueur and a great alternative to Sloe Gin (which I will make later in the year). Here's what you need: 2 75cl bottles of 'reasonable' vodka (neither cheap nor expensive) 360g blackberries 360g granulated sugar 1 extra empty screw top bottle 1 measuring jug 30 mins of preparation time 1. Start by preparing your empty bottle. Mine was full of red wine before we started, but it can be easily emptied as you work through the other steps. 2. Wash the blackberries and discard any bad fruit, insects and green bits. 3. Split the vodkda so the 3 bottles are just under half full. Keep the remainder in the measuring jug. If you had to 'prepare' an empty bottle, do not be tempted to sample the vodka! 4. Split the berries into 3 and push down the necks of the bottles. 5. Split the sugar into 3 and add to the bottles. 6. Cap the bottles and shake. 7. Top up with the remaining vodka and store in a dark place. 8. Shake daily for 2-3 months. 9. Strain out the fruit and add more sugar to taste. Top up with extra vodka or divide back into 2 bottles. 10. Leave for at least another month, shaking occasionally to dissolve all the sugar. 11. Report back results to PW. Quote Link to comment Share on other sites More sharing options...
Fatcatsplat Posted July 31, 2011 Report Share Posted July 31, 2011 Did this last year, but also did a batch where i warmed the blackberries through with the sugar to start them splitting (and releasing their juices) almost verging on making jam. Must admit that the batch i did with the "jam" effect were much better and a lot less subtle than the naturally "seeped" flavours if you were drinking it like shots. Quote Link to comment Share on other sites More sharing options...
Paul T Posted July 31, 2011 Author Report Share Posted July 31, 2011 Did this last year, but also did a batch where i warmed the blackberries through with the sugar to start them splitting (and releasing their juices) almost verging on making jam. Must admit that the batch i did with the "jam" effect were much better and a lot less subtle than the naturally "seeped" flavours if you were drinking it like shots. My berries were very sweet and mushy so I'm hoping for a similar effect Quote Link to comment Share on other sites More sharing options...
kent Posted July 31, 2011 Report Share Posted July 31, 2011 some intentionaly bruise the fruit to do this or freeze then thaw, personally i just leave it longer. Done with damsons its also great and the fruits make a great stuffing for geese afterwards Quote Link to comment Share on other sites More sharing options...
alexf Posted August 23, 2011 Report Share Posted August 23, 2011 Would this work with raspberries? Quote Link to comment Share on other sites More sharing options...
Paul T Posted August 31, 2011 Author Report Share Posted August 31, 2011 Would this work with raspberries? Yes mate, just substitute the fruit. Raspberry vodka is very fine indeed Quote Link to comment Share on other sites More sharing options...
alexf Posted September 4, 2011 Report Share Posted September 4, 2011 Yes mate, just substitute the fruit. Raspberry vodka is very fine indeed Hi Paul followed your recipe and just substituted the blackberries for raspberries, started it about two weeks ago and so far so good its excellent after the small sip I had. Just playing the waiting game now. Cheers Quote Link to comment Share on other sites More sharing options...
AlistairB Posted September 11, 2011 Report Share Posted September 11, 2011 Just done mine, went slightly overboard with the fruit, but it looked and smelled beautiful straight into the jars - cant wait! AB Quote Link to comment Share on other sites More sharing options...
Thunderbird Posted September 15, 2011 Report Share Posted September 15, 2011 I made raspberry and gooseberry gin recently on similar principles to the above. The colour is transferring from the fruit to the liquid very quickly. Quote Link to comment Share on other sites More sharing options...
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