With the hedgerows heavy with ripening blackberries, some people’s thoughts turn to jam, chutneys and apple & blackberry crumble. Me? I’m thinking crème de mûre, a sweet jammy blackberry liqueur that’s delicious with fizz, in a cocktail or sipped solo – and super easy to make.

You need

600g juicy blackberries
75ml of red wine
500g sugar
300ml gin or vodka

How to make it

De-stem. wash and drain the berries.
Put the berries into a large glass or plastic (not metal) bowl.
Pour in the wine.
Squish the berries with a fork or masher to help release the juices.
Cover and leave in a cool place for two days, giving the berries another squish every now and again.
Using a muslin in a colander or a plastic sieve, strain the berries and wine into a saucepan.
Add the sugar and heat gently, stirring until all the sugar has dissolved.
Simmer for about 5 mins.
Leave to cool.
Add the gin or vodka and stir again.
Pour into a clean bottle or Kilner jar.
Store in a cool, dark place. You can start slurping now but the booze will last up to a year.

Drink

Add to a glass of fizz to make a blackberry Kir Royale (champagne) Kir Pétillant (sparkling white wine), a Bramble, the classic blackberry cocktail made with 50ml gin, 25ml lemon juice, 25ml sugar syrup over crushed ice topped with a good dash of crème de mûre, or slurped as a liqueur.

Berry nice! How to make crème de mûre

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