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Blackberry Liqueur (Crème De Mûre)

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Nice and refreshing on a hot summer day


I ran across a recipe for a drink called a Bramble. One of the ingredients it calls for is creme de mure, which I discovered is a blackberry liqueur. 
I didn't have any on hand but I thought it would be fun to make some, so here's what I did. 

Taking the advice of an inebriated, ruminant-hoofed herbivore, I chose the following recipe and started macerating blackberries in a bottle of medium-bodied red wine.

Some recipes called for vodka, but I already had a bottle of Josh Cellars Cabernet Sauvignon, and according to the label, and I quote, "Josh Cellars Cabernet Sauvignon is a California wine that has flavors of blackberry, toasted hazelnut, and cinnamon," it sounded good to me. 

After the blackberries were macerated for 48 hours in the wine, they were strained and simmered with sugar until the sugar dissolved.

The saucepan was removed from the heat and some gin was added. 


I need to get a pretty liqueur decanter, the juice jug just isn't doing it for me. 


The Bramble recipe calls for simple syrup, I didn't add any because the liqueur was a little too sweet for my taste. Next time I make it I'll cut back on the sugar a bit. 

I'm not sure if I even want to try making it with vodka, I really enjoyed it made with wine. 

Blackberry Liqueur 

5 cups (700g) blackberries, washed and de-stemmed

1 bottle of red wine, medium bodied (standard 750ml size bottle)

1.5 cups (300g) sugar

1/2 cup (120ml) vodka or gin

Put the blackberries in a large glass or ceramic bowl and pour over the red wine. Use a potato masher to mash the berries and release the berries.

Cover with a clean towel and leave to macerate for 48 hours in a cool place* - give the berries a little mash every now and then if you remember!

Strain through a wire mesh sieve to remove the berries, then strain again through cheese cloth to ensure all seeds etc are out.

Pour into a large saucepan and add the sugar. Bring to a gentle simmer on a medium heat, stirring until the sugar is dissolved. Simmer for 8 minutes.Remove from heat and stir in the vodka or gin, and then leave to cool completely.

Pour into clean, preferably sterilised, bottles.

Store in cool, dark place. It can be enjoyed immediately, but will keep almost indefinitely if in sterilised bottles - if not, then about a year.

Source: A tipsy giraffe 


And that's that!