Flavored brandies such as blackberry brandy are a change from the regular taste of brandy and can be served as an after-dinner aperitif with dessert. Blackberry brandy can also be used as a sauce for ice cream, pound cake or any number of other dessert dishes. Blackberry brandy is not difficult to make, but the process takes several weeks to ferment. This recipe makes about 3 pints of flavored brandy.
Instructions
1. Wash 1 lb. of blackberries and lay them on paper towels to dry. If you are using frozen berries, allow them to thaw fully before you introduce them to the brandy.
2. Place the blackberries in three pint-sized mason jars or other glass containers that have tight-fitting lids. Divide the berries equally among the three containers.
3. Divide 1 cup of superfine sugar among the three jars, pouring on top of the berries. Superfine sugar is granulated sugar that is ground even more, allowing it to dissolve easily. If you cannot find superfine sugar, regular granulated sugar will work fine.
4. Pour brandy into each jar, filling them to the top. Close the jars and give them a vigorous shake to incorporate all of the ingredients.
5. Store the blackberry brandy in a cool, dark storage area, such as a pantry shelf.
6. Shake each jar of brandy every 2 to 3 days for a week. After the initial week, shake the jars one day a week for at least eight weeks. You may want to mark your calendar to make it easier to remember.
7. Strain out the blackberries from the brandy after eight weeks of fermenting. Keep the berries to use as a dessert sauce if desired. At this point the brandy is ready to drink, but can steep even longer for a more powerful blackberry flavor if you wish.
Tags: among three, Blackberry brandy, eight weeks, granulated sugar, superfine sugar
