The mice are always planning ahead, and this recipe is in preparation for the cold, winter months. Â It’s nice to put this one in the back of the cupboard and forget about it until rainy day (but remember to take the Blackberries out after 6 weeks!)
INGREDIENTS
- 350g Blackberries
- 175g Sugar
- Roughly 800ml Whisky
Method
- Gently rinse the Blackberries under the tap and dry gently with some kitchen towel-don’t use your best white tea towel!
- Fill a Kilner jar or similar until it is roughly two thirds full. Â Measure the weight of the berries as you add them and then add half their weight in sugar.
- Fill the jar to the top with whisky and shake well but gently.
- Over the next couple of days, continue to shake the jar gently to dissolve all the sugar, and then once or twice a week should be plenty.
- Store for around six weeks somewhere dark and cool, and strain after this time to remove the Blackberries and any sediment.
- Fill pretty bottles with the sumptuous Blackberry whisky and the berries could be added to a crumble (for the adults!)
