The blackberry seed liqueur, I’m sure you’ve never made it… well, I thought it was a waste to use the actual fruit for the liqueur; I prefer eating them fresh or making jam.
In this case, I made blackberry jam and when I filtered it to remove the seeds, those are what I set aside and used to make the liqueur. Seeing the result, I strongly recommend you try this method to get blackberry liqueur.
So follow the step-by-step photos and make it yourself, then you can tell me your level of satisfaction.
It could be an idea to ration it into small bottles and gift it for some special occasion, maybe even at Christmas along with the traditional sweets of the period.
If you make any of my recipes, send me the photos and I’ll publish them on my page with your name.
Approx. 165 Kcal per 100 ml
- Difficulty: Easy
- Cost: Medium
- Rest time: 30 Days
- Portions: approx. 750 ml
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Summer
Ingredients to make Blackberry Seed Liqueur
- 12.7 oz Blackberry leftovers obtained after making jam
- 17 oz Pure alcohol 95-100°
- 1 Large glass jar with a wide mouth
- 1.1 cups Sugar
- 0.8 cups Water
Preparation of Blackberry Seed Liqueur
Take the glass jar and put in the blackberry leftovers, then add the pure alcohol, close the jar well and keep it away from light and in a not too warm place for 30 days.
The blackberry leftovers inside the jar will tend to become a single mass, but that’s fine.
After 30 days, take a small saucepan, add the sugar and water, and let it dissolve over medium heat for a few minutes, then remove and allow to cool.
Meanwhile, strain the liqueur with a sieve into a saucepan, then once the syrup has cooled, add it to the liqueur…
…mix well and put it in a bottle, ready to offer to your guests.
