Best Blackberry Liqueur Creme De Mure Recipes
HOMEMADE BLACKBERRY LIQUEUR (CRèME DE MûRE)
A sweet and fruity homemade Blackberry Liqueur (also known as Crème de Mûre) that is so easy to make yourself with very little hands on time. The perfect way to use up all the blackberries the season has to offer! This easy homemade Blackberry Liqueur only gets better with time - so make up a big batch now to have the perfect homemade Christmas gifts on hand come December.
Provided by Michelle
Categories Drinks
Time P2DT13m
Yield 35 Fl Oz
Number Of Ingredients 4
Steps:
- Put the blackberries in a large glass or ceramic bowl and pour over the red wine. Use a potato masher to mash the berries and release the berries.
- Cover with a clean towel and leave to macerate for 48 hours in a cool place* - give the berries a little mash every now and then if you remember!
- Strain through a wire mesh sieve to remove the berries, then strain again through cheese cloth to ensure all seeds etc are out.
- Pour into a large saucepan and add the sugar. Bring to a gentle simmer on a medium heat, stirring until the sugar is dissolved. Simmer for 8 minutes.
- Remove from heat and stir in the vodka or gin, and then leave to cool completely.
- Pour into clean, preferably sterilised, bottles.
- Store in cool, dark place. It can be enjoyed immediately, but will keep almost indefinitely if in sterilised bottles - if not, then about a year.
BLACKBERRY LIQUEUR (CRÈME DE MÛRE)
After a day of blackberrying, what could be nicer than turning your bounty into homemade liqueur?
Provided by Mary Cadogan
Categories Drink
Time 30m
Yield About 1 litre
Number Of Ingredients 4
Steps:
- Pick over the blackberries and remove any stalks or leaves. Tip into a large ceramic or glass bowl and pour over the wine. Use a potato masher to crush the fruit into the wine. Cover with a tea towel and leave to macerate in a cool place for 2 days, mashing occasionally.
- Pour the mixture through a plastic sieve, then pass again through the sieve or a colander lined with a square of muslin to remove any bits. 3 Tip the juice into a pan and add the sugar. Heat gently, stirring until the sugar has dissolved, then simmer for 5 mins. Leave to cool, then stir in the vodka or gin. Using a small jug, pour into bottles, then seal and label. It's ready to use straight away. Store in a cool, dry place away from direct sunlight for up to 1 year.
Nutrition Facts : Calories 45 calories, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar
BLACKBERRY LIQUEUR
Some homemade fruit liqueurs make you wait for weeks or even months, but not this one. This spiced blackberry liqueur, also called creme de mure, is ready in 20 minutes.
Provided by Marianne
Categories Drinks Recipes Liqueur Recipes
Time 25m
Yield 40
Number Of Ingredients 6
Steps:
- Combine blackberry juice, sugar, cloves, cinnamon stick, and lemon zest in a large saucepan. Slowly bring to a boil, stirring until sugar dissolves, about 5 minutes. Remove from heat and allow to cool.
- Strain to remove spices and add rum.
- Pour liqueur into a sterilized bottle and seal. Store in a cool, dark place.
Nutrition Facts : Calories 100.7 calories, Carbohydrate 12.7 g, Fiber 0.1 g, Sodium 0.9 mg, Sugar 12.5 g
THE BRAMBLE
The bramble, invented in 1984 by Dick Bradsell, the patriarch of England's cocktail uptick, at Fred's Club in London's SoHo, is essentially a short gin sour with a drizzle of crème de mûre, a French blackberry liqueur, over the top. Served on crushed ice, it gets a quick garnish of a lemon slice and, to be true to Bradsell's original, two blackberries. In the winter there's nothing to this, and the drink is great as is. But something as elemental as the bramble invites toying, and with summer's berries arriving, you can up the ante in one of many.
Provided by Toby Cecchini
Categories brunch, easy, cocktails
Number Of Ingredients 4
Steps:
- In a cocktail shaker filled with ice, shake together the first three ingredients and strain into a rocks glass filled with crushed ice (see below), mounded high. Drizzle crème de mûre over the top and garnish with a slice of lemon, two blackberries and a short straw.
- And, to make simple syrup, stir together equal measures of hot water and sugar, cool to room temperature and store in refrigerator until ready to use.
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