Blackberry liqueur, also known as creme de mure, is a summer must! It has the brightness of berries and the richness of a sophisticated liqueur all rolled into one.
Note: If using frozen berries, defrost them first. Blackberry juice can stain clothes and counter tops, so be careful and clean up spills right away. The touch of lime adds another dimension to the liqueur and brings out the fresh tartness of the berries, but you can leave it out or substitute lemon, if desired. To make simple syrup, combine 1 cup water with 1 cup sugar in a small saucepan and heat over medium heat, stirring constantly, until sugar is dissolved. Cool before using. Simple syrup will keep in a sealed container in the refrigerator for up to 5 days.
Read more: DIY vs. Buy: How to Make Blackberry Liqueur
- Yield:Makes about 4 cups
- Active time: 10 minutes
- Total time:4 days
- 2 cups blackberries
- 3/4 cup brandy
- 1 1/4 cups vodka
- 1/2-inch piece of lime zest without pith (optional)
- 1 cup simple syrup (see note)
Place the blackberries and lime zest in a sealable glass jar, muddle lightly to release juice, and then add brandy and vodka. Seal and shake. Let mixture steep for 3 days at room temperature away from direct sunlight. Strain through a fine mesh strainer, pressing down to extract juice, then filter mixture through a coffee filter or through two layers of cheesecloth. Discard solids.
Combine blackberry infusion and simple syrup in a sealable bottle or jar, then shake to mix. Let rest for a minimum of one day. Store in the refrigerator for up to two months.