Homemade blueberry liqueur is sweet and delicate, to be served as a digestive after meals or sipped with friends. The recipe is very simple but only requires a long maceration period, and I assure you that it is worth it in the end. Try it too, it could be a beautiful Christmas gift.
Here are some other liqueur recipes
- Difficulty: Very easy
- Cost: Economical
- Rest time: 14 Days
- Preparation time: 5 Minutes
- Portions: 4 bottles of 5 fl oz
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All seasons
Blueberry Liqueur Ingredients
- 10.5 oz water
- 1.06 cups pure alcohol (90 – 96 proof)
- 1.06 cups blueberries
- 6.35 oz sugar
Tools
- 4 Glass bottles 5 fl oz
- 1 Food processor Bimby TM31 – TM5 -TM6
- 1 Pot
- 1 Strainer
Blueberry Liqueur Preparation
First, take the blueberries, wash them and dry them very well, then put them in a container with an airtight lid or screw top, and cover them with alcohol. (I used a glass jar with a screw top).
Let them macerate away from light and in a cool place for at least two weeks. Remember to shake the container every day. After this time, you will notice the blueberries have lost their color. All the color will have ended up in the alcohol, which will have turned purple. Now you need to prepare the syrup with water and sugar.
WITH A THERMOMIX: Put the water and sugar into the mixing bowl. Cook for 15 minutes at 212°F, speed 1. Let it cool down well.
WITHOUT A THERMOMIX: In a saucepan, bring the water and sugar to a boil, stirring occasionally, then lower the heat and cook for 10 minutes. Then let it cool completely.
When the syrup is cold, combine it with the alcohol, filtering it through a fine mesh strainer. Mix well and then bottle it
It is recommended to wait at least a month before consuming it. To keep it fresh, I store it in the freezer.
NOTES
The blueberries cannot be reused for anything else.
You can follow me on FACEBOOK by clicking HERE and leaving a LIKE on the page
