Blackberry Liqueur

1. This makes about 1000-1200 ml blackberry liqueur. You need at least 250 grams of blackberries, but the more, the fruity. 😉 It should be inserted for at least 14 days, up to 4 weeks. Mine was in place for 4 weeks. 😉 You can use it very nicely as a souvenir / gift. As of course for delicious enjoyment, as well as to refine baked goods, sauces, etc. use.

Soak and let steep for 14 days to 4 weeks

1. Wash blackberries well, drain and dry. Then put in a mason jar with a swing top, press the berries down a little with a mixing spoon, add two sticks of cinnamon and pour alcohol over them. The fruits should be covered with the alcohol. Stretch a cling film over the opening and close the lid. Wrap with aluminum foil and label with the insertion date.
2. The mason jar should be stored in a cool place for at least 14 days to 4 weeks and swirled almost once a day.

Sugar syrup and completion of the liqueur

1. Filter the stored blackberry brandy into a bowl through a sieve lined with kitchen paper. Put on gloves and squeeze out the blackberries a little, drain well and reserve.
2. Measure the water and now pour it over the drained blackberries (so that the rest of the aroma can also be taken away), squeeze out again. Put the filtered, colored water in a saucepan, add weighed sugar, add lemon juice and bring to the boil.
3. As soon as it boils, reduce the temperature and simmer for about 10 minutes. If it flows from the spoon like pearls in a row, then the right point has been reached. Now reserve and let it cool down.
4. Now mix the sugar syrup with the blackberry schnapps well and filter through a sieve with a tea / coffee paper filter into the bottle (s) and fill into the bottles of your choice.
5. Also with this liqueur, the liqueur should be stored for about 4 weeks before tasting so that it can develop its full taste. But also just finished a pleasure. 😉
6. Cheers !!! A saúde !!!