The mice are always planning ahead, and this recipe is in preparation for the cold, winter months. 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!)
Roughly 800ml Whisky
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. 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!)