How to Make Blackberry Liqueur

Maddy Harland
Wednesday, 17th September 2014

There is still time to make blackberry liqueur and take the taste of early autumn well into the New Year. Maddy's recipe takes just a few minutes after you have picked your crop.

I love blackberries - straight off the vine from the juicy hybrid variety in my garden or out of the hedgerow opposite - on to my breakfast muesli or in a crumble. But if time eludes you here is a recipe for blackberry liqueur that is so quick and easy even the most time poor person can fit it in!


All you need is:

A litre (2.2 pint) kilner jar or similar

A kilo (2.2 lb) of fruit

200g (7 oz) of sugar

70 cl (24 fl oz) vodka


Pick the blackberries and wash them.

Pour them into the jar.

Add the sugar. You can reduce the amount if you have very sweet berries or if you want to minimise sugar. If the liqueur is too tart add sugar later on.

Fill up with vodka.

Place in a cupboard.

Upend and shake the jar to start dissolving the sugar.

Return to it every week to admire and upend and shake.

The vodka will be ready by Christmas but it will infuse and mature if kept for longer.

When you are ready, strain the mixture and filter through muslin. You can add sugar or honey to sweeten to taste. Use the blackberries in an adult crumble or dip in chocolate for a real treat! Enjoy your liqueur with friends.

Maddy Harland is the co-founder and editor of Permaculture - practical solutions for self reliance established in 1992. You can read a free copy online by clicking HERE. You can subscribe to our digital issue for just £2.75 ($2.99) a quarter. A digital subscription also enables you to read and search our back issues but if you like the lovely paper edition please see SUBSCRIBE. Paper subscribers get our digital services free of charge!

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