Blackberry Liqueur Creme De Mure Recipes

HOMEMADE BLACKBERRY LIQUEUR (CRèME DE MûRE)

Steps:

• 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.

BLACKBERRY LIQUEUR (CRÈME DE MÛRE)

Steps:

• Pick over the blackberries and remove any stalks or leaves. Tip into a large ceramic or glass bowl and pour over the wine. Use a potato masher to crush the fruit into the wine. Cover with a tea towel and leave to macerate in a cool place for 2 days, mashing occasionally.
• Pour the mixture through a plastic sieve, then pass again through the sieve or a colander lined with a square of muslin to remove any bits. 3 Tip the juice into a pan and add the sugar. Heat gently, stirring until the sugar has dissolved, then simmer for 5 mins. Leave to cool, then stir in the vodka or gin. Using a small jug, pour into bottles, then seal and label. It's ready to use straight away. Store in a cool, dry place away from direct sunlight for up to 1 year.

BLACKBERRY LIQUEUR

Steps:

• Combine blackberry juice, sugar, cloves, cinnamon stick, and lemon zest in a large saucepan. Slowly bring to a boil, stirring until sugar dissolves, about 5 minutes. Remove from heat and allow to cool.
• Strain to remove spices and add rum.
• Pour liqueur into a sterilized bottle and seal. Store in a cool, dark place.

THE BRAMBLE

Steps:

• In a cocktail shaker filled with ice, shake together the first three ingredients and strain into a rocks glass filled with crushed ice (see below), mounded high. Drizzle crème de mûre over the top and garnish with a slice of lemon, two blackberries and a short straw.
• And, to make simple syrup, stir together equal measures of hot water and sugar, cool to room temperature and store in refrigerator until ready to use.