Blackberry – Sherry Liqueur After Grandmother Steffi
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g blackberries, fully ripe
- 250 grams sugar
- 1 bottle sherry, drier
- 125 ml brandy, (Spanish brandy)
Print Recipe
Pin Recipe Instructions
- Wash the blackberries (please only use them when ripe!), Place them on kitchen paper and let them drain. Pour into a snap-bow glass (capacity at least 1.5 L) and layer in layers with the sugar. Gently squeeze the berries with a spoon so that the juice comes out and mixes with the sugar. Cover and leave in the refrigerator overnight so that the sugar is dissolved.
- The next day, pour the sherry into the blackberry-sugar mixture and stir. Let it soak in a dark, cool place (not the fridge!) For about a week. Please shake again and again. After a week pour in the brandy and let the liqueur stand in a dark and cool place for another month, shaking it again and again.
- The liquor is filtered through a cheesecloth and then bottled. It lasts around three to five months (if not drunk beforehand). It tastes best pure, slightly chilled.
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