Homemade Blackberry Vodka Recipe

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How to make your own blackberry infused vodka. You can also take this #recipe to make any number of fruit infused vodkas. So good - and super easy.

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, I’ll 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 canning labels 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?

21 thoughts on “Homemade Blackberry Vodka Recipe”

  1. 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.

        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.

    • I had some berries left over so am trying this as well. I am just curious as all the recipes I found for blackberry brandy (done in similar fashion) only filled 1/3 of the jar. Like the recipe called for 4 cups of berries, 2 cups of brandy and 3/4 cups sugar but all in a GALLON size glass container. I have them “brewing” now and assumed it needed all that room in the jar for maybe some kind of fermenting or something? I have faith in your recipe tho and am just hoping that it doesn’t all of a sudden blow the top of the jar!

    • The jars for the blueberry alcohol do I put them in the refrigerator do I leave them on the counter do I put them in a cool dark place??

  2. 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!

  3. I’ve just discovered some blackberry Vodka I made two years ago in the back of a cupboard. Is this still ok to drink ??


  4. I know this is an old post but I came across it while searching for blackberry infused vodka on Pinterest. My question is: why add any sugar? Your berries, presumably, would be plenty sweet so I’m unsure as to the necessity of adding sugar?
    I’ve looked up a few other recipes, and they don’t for sugar, so I am genuinely wondering.
    I’ve only made infused tequilas and vodkas infused with things other thyan friuit (candy corn, caramels, bubble gum), so I’m hoping someone can shed some light for this newbie (I have blackberries waiting in a jar right now for the vodka!)! Thanks!

    • The are typically sweet liqueurs – something like a port. Without I would think you would be talking about flavored vodka. My simple syrup recipe is equal amounts of sugar and water, btw. I just try to take sugar out of my diet when I can. Flavor to taste.

      This is infusing – not fermenting so there seems to be no point in adding the sugar in the beginning. I always add it after filtering – this is the least fun part for me so the less volume to filter the better.


  5. Can we know how it turned out since we are heading into a new blackberry season? I’d love to try it if it went well.

  6. I’ve made an apricot and peach version of your blackberry vodka. I used average vodka, rock candy in lieu of sugar and a 1lb jar. I shook and turned over jar just as you did. When done I bottled in empty and sterilized green Grolsch beer bottles (old fashioned look with a unique closing feature). I gave them as gifts. I froze majority of fruit and re-used at next batch. I warmed some of the fruit in a Double boiler (can’t microwave or use direct heat due to alcohol content), and served it over vanilla ice cream. Yummy! I’m going to try your blackberry version. I am tasting it already!

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