Blackberry infusion
Posted: Sat Aug 06, 2016 16:12
Here on Vancouver Island, as in the rest of the Pacific Northwest, we are blessed with an abundance of blackberries. They grow everywhere, and if you are prepared to suffer through a few scratches and pokes from the sharp needles on the branches, you can get as many berries as you want. At this time of year the blackberries are in their prime, sweet and plump, and full of vitamins and antioxidants. While my wife has already made some excellent sweet and savoury jellies, I made my specialty, which is a blackberry infusion. Infusions are very popular in Poland and everyone has their preferences and recipes. Stanley Marianski has a good explanation of fruit and alcohol infusions here:
http://www.meatsandsausages.com/alcohol/infusions
For my infusions I don't use vodka, but rather my own distilled version of grappa which I make from pressed grape skins from wine. I distill the alcohol to 40%, so that the infusion is usually around 22% to 25%. The process is very simple. Using a large 3.8 (1 US gallon) litre jar, I add 1kg sugar to 2kg blackberries, mix well and break up the berries. After 24 hours I add 1.5 litres (sometimes a bit more to fill up the jar) of grappa and three drops of vanilla extract. The mixture is then left to macerate for 4-6 weeks and then is strained and clarified with coffee filters. After bottling the liquor is stored in a cool dark place for a minimum of six months, and is best after a year. And not only does it taste great, it is so good for you!
http://www.meatsandsausages.com/alcohol/infusions
For my infusions I don't use vodka, but rather my own distilled version of grappa which I make from pressed grape skins from wine. I distill the alcohol to 40%, so that the infusion is usually around 22% to 25%. The process is very simple. Using a large 3.8 (1 US gallon) litre jar, I add 1kg sugar to 2kg blackberries, mix well and break up the berries. After 24 hours I add 1.5 litres (sometimes a bit more to fill up the jar) of grappa and three drops of vanilla extract. The mixture is then left to macerate for 4-6 weeks and then is strained and clarified with coffee filters. After bottling the liquor is stored in a cool dark place for a minimum of six months, and is best after a year. And not only does it taste great, it is so good for you!