My original plan yesterday was to make blackberry whisky. I picked the blackberries on Thursday in Crystal Palace Park and was ready to repeat the recipe I used last year. Alas, though trips to a number of supermarkets in the area were made, we could find now cheap, own label whisky (the last thing to do is use an expensive brand!) Then in Sainsburys, I spotted their cheap, own label vodka. Now's the time to expand my range of fruit vodkas, I thought to myself. So here goes, my recipe for blackberry vodka:
1 litre supermarket own label vodka
600g freshly picked blackberries
Add the blackberries and sugar to a kilner or other storage jar. Pour in the vodka and close the jar.
Give the jar a good shake to make sure the contents are thoroughly stirred up. Repeat this every day for a month. It takes a few days for the sugar to fully dissolve.
Then shake it up once a month for the following two months.
After a month of daily shaking and the further two months of one off shakes, strain and bottle. It should be ready for drinking immediately.
After the first shake, the liquid goes a lovely dark purple colour. I am expecting the colour to get stronger during the next three months.
I was asked recently if fruit liquers should be drunk neat. The answer is yes, don't spoil them by adding anything else.
Finally, as with all recipes for fruit vodka, gin, whisky et al, use the pickled fruit that is strained off at the end of the process. Something like raspberries and blackberries can be used as a topping to ice cream. Sloes are a bit of a problem because of their stones. I am working up some ideas on how to use sloes pickled in gin so I'll try them out later this year and post up the recipes (assuming they work of course!)
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