Summary

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

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Instructions

1. If using fresh blueberries, rinse thoroughly and drain well. If using frozen blueberries, thaw in a fine sieve.
2. Combine blueberries, brown rock sugar, vodka, pepper berries, vanilla pod, star anise, cinnamon stick, and ginger slices in a clean 2-liter glass jar with an airtight rubber seal.
3. Place the jar in a cool place for 2 months. Shake the jar once per week.
4. After 2 months, strain the liqueur through a fine sieve into a clean bottle. Discard the berries and spices.
5. Store the bottled liqueur in a cool place for another 2 months to mature.
6. Optional - To make the liqueur milder: Heat 50 g sugar and 50 g water in a small saucepan over medium heat, stirring constantly until the sugar dissolves and becomes syrupy, about 3-5 minutes. Cool the syrup completely, then add to the liqueur to taste. Let mature for 1 month.