Considered by some to be superior to sloe gin, this is a must make for me every summer. Keep the blackberries to use in a pudding, apple and blackberry crumble is delicious.
- 350g blackberries
- 175g granulated Sugar
- 700ml whiskey (Scotch or Bourbon – depending on your preference. I think Scotch is better)
Wash your fruit and pick out any leaves or twigs.
Put them into a kilner jar and cover with the sugar. Pour over the whiskey and put the lid on.
Shake the jar to mix in the sugar. Shake once a day, for a few days, until the sugar remains dissolved.
After 3 months decant into bottles through a funnel lined with a muslin cloth.
Whilst you can drink this straight away, it does benefit from ageing for a year or more – if you can wait that long!