Like bottling the flavor of a fresh blueberry, a simple homemade liqueur is a good way to preserve excess blueberries if they're in season. It's also a good, low-sugar alternative to making jams and jellies. Read on and I'll explain how to make my homemade blueberry liqueur recipe, and what to do with it.
Homemade blueberry liqueur is mixture of fruit, alcohol and seasonings that's been infused and strained. It's very similar to other fruit infused liqueurs like creme de cassis. You can use fresh blueberries, frozen blueberries, or, ideally, wild blueberries.
How to Make Blueberry Liqueur
The recipe is easy to make and only takes a few moments to begin. It does take at least 30 days to infuse, but it's worth the wait. There's lots of different ways you can be creative and it's a hard recipe to mess up if you're careful. Here's how to make it, step-by-step.
Combine the blueberries, lemon peel and allspice berries in a jar. I like to add a splash of my wild vanilla extract, but you can use a vanilla bean.
One great additional option to add more depth of flavor is adding homemade dried, ground blueberries.
Dried blueberries don't contain any sugar so they become brittle after drying and can be ground to a powder. Feel free to skip it if you don't have any.
After the berries, spices and alcohol are combined, you let the liqueur age for at least 30 days in a cool dark place.
Afterward, the liqueur is strained from the berries. Make sure to squeeze the fruit to get out as much liquid as possible.
Blueberry Liqueur Cocktail Recipe: The "Blueb Royale"
Just like cassis, I really like to make blueberry liqueur cocktails with champagne. By far the most famous drink made with cassis is the Kir Royale, and it's a favorite drink of mine for special occasions.
To make a blueberry royale, pour 1 part blueberry liqueur into a cocktail glass, then add 3 parts champagne. Sometimes I may add a mint leaf or a few ice cubes, especially the ones I make from aronia juice.
Chef's Tips
- Add small amounts (a sprig or two) of your favorite herb. Lemon thyme, sweet galium, or a few sweetfern leaves can be really nice.
- As they can grow near each other, meadowsweet flowers, fresh or dried can add a great almond flavor, start with 2 tablespoon dried flowers.
- You could also add a small (1 inch) crushed wild ginger rhizome.
- Add a few whole spicebush berries instead of allspice.
- Leftover fruit can be used to make jam and jelly after it's been soaked in alcohol, but make sure to use an equal amount of fresh fruit to mellow the alcohol flavor.
- For a simple blueberry dessert, try drizzling the liqueur over vanilla ice cream.
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Homemade Blueberry Liqueur
Equipment
- 1 Half gallon glass mason jar with lid
- 1 latex gloves
- 1 Colander
- 1 1x1 ft square of cheesecloth
Ingredients
- 750 ml Vodka or brandy
- 1 cup Maple syrup or organic cane sugar
- 1 2 inch strip Lemon peel
- 3 Each Allspice berries
- ½ Vanilla bean, seeds scraped out or 1 tablespoon homemade vanilla extract
- 1.5 lbs Fresh or frozen blueberries or a mix of other seasonal berries you like
- ½-1 cup Water Optional
Instructions
- Combine all ingredients into a container like a non-reactive mason jar (½ gallon size works) with a tight fitting lid.
- Label and date the jar and store in a cool, dry place for 30 days.
- Strain the blueberry liqueur. Wearing gloves, squeeze as much juice from the fruit as you can.
- Taste the liqueur. I like it stronger as I sip it or mix with champagne. I don't thin it at all. If you want it to have less alcohol, add some water, starting with ½ cup-1 cup. Remember that the blueberries will have added at least an additional cup of their own natural liquid.
- When you're pleased with the flavor, pour the finished liqueur into jars or bottles. Label, date, and store in a cool dark place.
- Enjoy the blueberry liquor in drinks mixed with champagne, used to marinate fruit and in blueberry sauces or drizzled over ice cream.
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