Blueberry Liqueur with Spices
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 1 d 21 hrs 12 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g blueberries, fresh or frozen
- 150 g rock suar, brown
- 1 bottle double grain or vodka, 0.7 liters
- 5 pepper berries (Tasmanian pepper, Australian mountain pepper, quantity to taste)
- 0.5 ½ vanilla pod (s)
- 1 star anise
- 1 cinnamon stick (s)
- 3 piece (s) ginger root, cut into thin slices
For the syrup:, optional
- 50 g suar loaf
- 50 g water
Print Recipe
Pin Recipe Instructions
- Pick fresh blueberries carefully, wash carefully if necessary and drain well. Thaw frozen goods in a sieve.
- Put the berries with sugar, alcohol and spices in a clean 2 liter jar with a rubber seal and let it steep in a not too warm place for approx. 2 months, shaking occasionally.
- Then strain the drink through a fine sieve. Pour the liqueur into a clean bottle and let it mature for another 2 months in a cool place.
- If the taste is too strong or the alcohol content is too high, you can defuse the liqueur with the following method, i. H. make it milder.
- In a small saucepan, boil 50 g sugar with 50 g water to a syrup, stirring constantly, then set aside to cool. Add to the liqueur to taste of this syrup and mix in. Then let the liqueur mature for a while.
- Although this liqueur takes time to mature, it makes up for it with surprising flavors that you can adapt to your own taste at any time and thus try out new variants.
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