|Blackberry Vodka Liqueur|
Right now it's quite important that I do get out because I'm preparing for a talk at the Springfield Sanctuary Herb Festival and I 'wildcraft' most of the materia medica that I use to illustrate my talks. That said, by the very nature of 'wildcrafting', it's not like going to a shop, so you don't always get what you were looking for and more often than not, something else absolutely wonderful just presents itself and demands to be harvested and used.
Basically you are looking at about a cup of sugar to a pound of blackberries, layered into a jar and covered with vodka in the jar. You need enough to keep the fruit beneath the surface which in my case was less than a full 75cl bottle.. so about 50 cl. Or about 500g blackberries to 250g sugar and as much of the vodka as it takes.
Don't mess with caster sugar or any fancy vodka. The blackberries transform granulated sugar and cheap supermarket vodka!
|Fresh and frozen|
You can use the sweet boozy fruit in desserts like pavlovas! The weird thing is that the vodka content prevents it from freezing properly. So in the picture above the new fresh fruit picked today is in the left hand tub and some of the fruit that made the dark liqueur last year is in the frozen right hand tub. Some colour extracted, obviously, but the fruit in the frozen tub still has the texture of fresh fruit!