For every 400g of fruit you will need 150g of caster sugar, a 700 ml bottle of vodka, and a one litre screw top mason jar. You can use blackberries, blueberries, or a mixture of the two for this fruit infused tipple. And raspberries make a wonderful fruit vodka too. Freezing fresh berries before use will aid the release of the flavours. Pick over the fruit to ensure it's not hiding any bugs or mouldy bits and then rinse carefully. Do this before freezing if that's your plan. Wash the jars and pop them into a warm oven for a few minutes to sterilise. Quattro Stagioni Bormioli Rocco are my favourite, they're so pretty, but work-a-day will do just as well. Place the fresh and/or frozen fruit in the jar, add the sugar, and fill to the brim with vodka. A whole clove or two makes an interesting addition if you're so inclined. Secure the lid, and then set the remainder of the alcohol aside. Shake well. Place somewhere cool and dark that's out of the way and leave for 10-12 weeks. Any longer and the centres of the blackberries will impart a woody flavour to the brew. Don't forget to give the jar a good shake once in a while. When ready strain through muslin, top up with the set-aside vodka, and decant into bottles. Store in that cool, dark place. Make it now and it will be absolutely delicious just in time for Christmas!