How to make it

  • Place berries in aging container and mash with the back of a wooden spoon, ( or an old-fashioned potato masher works very well). Add alcohol to the berries, stirring to combine. Cover container with lid or plastic wrap and let stand at room temperature or cooler for two weeks. Stir every few days.
  • *Tip: If weather is very warm, berry mixture may be put in the refrigerator.
  • After initial aging, strain mixture over a large bowl through a colander or coarse wire mesh strainer. Discard fruit residue. Clean out aging container to remove all sediment.
  • Bring 1 cup water to a boil and pour over sugar and lemon peel. Stir well to completely dissolve sugar. let cool to room temperature. Remove lemon peel and discard. Pour cooled sugar-water mixture into again container, add strained blueberry liquid. Stir to combine. Cap and let age 1-1/2 months more.
  • After second aging, strain mixture again through fine strainer, wire or cloth, to remove all sediment. Re-strain as needed until clarity is reached. Bottle and cap as desired. May be used now for cooking but serving as a liqueur age at least 1 more month, improves with additional time.

Reviews & Comments 1

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes