53 Blackberry Vodka

Once upon a time, in a land before blog, making blackberry vodka did not require a camera, or a second pair of hands* to pour the hooch!

Actually, what you see above is blackberry and blueberry vodka**, because I didn't snaffle quite enough fruit from the hedgerows yesterday. But no matter, it will taste just as good.

And it's not just fruits and sugar and alcohol in those jars. You're looking at memories. The memory of the buzzards that circled overhead as I foraged, calling their plaintive call; of a sudden tumble of rooks, tacking raucously across a blue sky; of the dragonfly that passed so close to my ear I was startled by the rattle of it's wings; and of the hungry buzzing of the myriad bees that were busy among the ivy flowers. Far away a farm dog barked, and somewhere closer a robin sang. That vodka, despite my bramble-scratched, nettle-stung hands, is reminiscence of bliss my friends, bottled!

Blackberry vodka the knitso' way

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!

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The Welcome! shout-outs are overdue. Laura at Happy Homemaker, Rosie at Old Magnolia Tree, Melissa at My Own Little Dust Pile, Laura at The Rollo Dog and Molly, hello!!

And thank you all so very much for your wise words and kind encouragement in response to my last post. I keep saying this, but you are an awesome bunch!

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* With many thanks to Mr. K, who would have you believe that the slight spillage which resulted in a need to lick his fingers was entirely accidental!

** The finger licking fella (see note above) has exercised his considerable, um, wit, and suggests we call this year's black-and-blue vintage, 'Bruiser'.

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