I have picked a lot of blackberries over the past few weeks. A lot. You know it’s bad when you start dreaming you’re picking berries! All told, I’ve picked enough to:
- fill 10 quart-sized freezer bags full.
- make a batch of homemade blackberry ice cream.
- make 5 pints of blackberry jam.
- have some for snacks.
But, I also wanted to do something a little extra special with blackberries. Something to enjoy late some night as a reward for hours spent getting stuck by thorns and reaching my body in odd directions to get “just one more berry!”
Yes, I’ve decided to attempt homemade blackberry vodka. I initially wanted to make blackberry wine, but I’m too cheap to spend the money just now on the equipment I’d need. (Maybe some day?)
After scouring the internet for recipes, I came up with my own version. Will this work? Well, I think so….and part of me wonders how wrong could you go by mixing vodka and blackberries?
Here’s my recipe:
- Quart-sized canning jar
- 3 cups of fresh blackberries
- 1.5 cups of sugar
- Enough vodka to fill up the jar
I started by cleaning the blackberries in cold water. Then, I funneled them into quart-sized canning jars. Next, I topped with the sugar. Finally, I poured the vodka on top.
I gently stirred the mixture to let the vodka settle a bit so I could continue to add more until the jar was mostly full. Now several of the recipes I found suggested you use cheap vodka, which I had no problem doing. I suppose you could spend more on something nicer if you wished, but considering you are using it as a base to make your own? I went cheap bottle of vodka all the way.
So here’s my plan. Every day for the next month, I’m going to shake these up a bit to keep things mixed. Then, I’ll shake once per month for the next two months. After that, this should be done. At the end of the three months, when this is ready, you will strain the liquid through a cheesecloth.
If everything goes as planned, I should have my blackberry vodka ready just in time for the holidays.
I added some labels (that I bought last week at Albertsons with double coupons!) to remind me of the dates and instructions.
It’s not too late to go blackberry picking and make some of this yourself! Refer back to my wild blackberry picking post for more ideas and tips.
Have you ever made your own fruit-infused liquor? How did you do it? Did it turn out good?
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{ 11 comments… read them below or add one }
OMG, I have to try this.
I do make liqueurs, most of the year based on what’s in season. Yummy stuff! I use cheap alcohol and have good results. The only difference is that I don’t add the sugar at the beginning. Instead, I add about a cup of simple syrup per qt. jar after the fruit has been strained. (about bc it depends on the fruit I’m working with, lemon and cherry need more than sweeter fruits like raspberry and apple) I like added the sugar later cause you have better control over the finally product. And I’ve never bothered to shake or turn my jars but I do let them steep for long, long times, min of 3 mo’s. Hope you enjoy, blackberry is a flavor I have yet to try but it sounds good!!! I also make a coffee liquer that is way better than store bought Kahlua and it costs less!
Stephanie, thank you for taking the time to share all that! I may have to try some of what you’ve said next time. Coffee liquer? Oh my goodness…if you have the time to share, I’d LOVE your recipe!
The original recipe:
4 cups water
3 cups sugar
10 tsp instant coffee
Simmer on low 4 hours, cool completely
Add 3 cups 100 proof vodka
6 tsp real vanilla
Bottle and enjoy!
After a few years of making it, I adapted to my tastes (I like a really stong coffee flavor)
8 cups water
6 cups sugar
14 tbsp instant coffee
Simmer 4 hours and cool completely.
Add:
1 bottle 100 proof vodka (1.75 ml)
6 tsp vanilla
Bottle and enjoy!
I use cheap ingredients, the vodka and coffee are what ever cost less and imitation vanilla. Best part of this recipe is that you can drink immediately although it is better after a week.
THANK YOU!!!!!!!!!!!!!!!!
I am going to make this. Thank you. Could this be done in a crock pot?
I second that! I would love your Fauxlua recipe.
My mother used to make all sorts of fruit liqueurs, all vodka-based. Mostly she infused the vodka with the fruit for several months, then added a simple syrup to it, let it sit awhile longer and then strained. I have her exact reccipe if you’d like it. They were always very tasty, and we used to joke that visiting her was like visiting those elderly sisters on the Waltons, the ones who always offered a sip of “the recipe.”
Oh yes, please! I would love to try this again, but I think next time I’d spring for the simple syrup vs the sugar. I’d also be curious to know which were here favorites? I’d love to try a peach or pear.
YES please! I infused my own blackberries last week using sugar as well but would love the simple syrup recipe. Thank you Angela for posting this. Love your site!
Hi Angela,
I found this ‘simple syrup’ recipe and thought I’d share:
Choose your container(s). I used a set of 12 -8 ounce canning jars to give away as gifts. Use the dishwasher to make sure everything is sterilized.
Create a simple syrup, by mixing 2 cups granulated sugar to 1 cup water. Boil gently on stovetop stirring until sugar is dissolved. Take off heat and cool to room temperature. You can keep this syrup in refrigerator for about a week if you have extra. (Syrup is also lovely spooned into your iced tea with a sprig of mint! )
Use a middle of the road vodka, not too expensive and not too cheap.
Blackberries can be found at most grocery stores, club stores and farmers markets if not available in the wild. Rinse blackberries in colander and drain well.
Place berries into jar, filling it about ¹⁄4 to ¹⁄3 full. Pour in 2 Tbsp of simple syrup. Fill remainder with the vodka and close jar with lid.
Place in refrigerator and gently roll the container every couple of days to blend. Keep in mind, it will have a stronger berry flavor the longer you leave it alone. Leaving it alone will be very difficult to do once you’ve tasted it!
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