WORD-right’s Fruit ‘Liqueurs’

WORD-right's home-made cherry brandy

WORD-right's home-made cherry brandy

If you’re already a Sloe Gin fan, try some of our other ideas for home-made fruit liqueurs.

They are all made in the same way as Sloe Gin (instructions below), and are quite delicious.   They make a very moreish tipple at Christmas, or serve after dinner to impress your guests.

These fruit liqueurs are prepared in minutes.   Leave for two or three months, then strain into bottles.  You will need:

  • Large screw-top jars (coffee jars are good)
  • Ripe fruit
  • Sugar
  • Copious amounts of brandy or gin!

Bramble Brandy

Fill the jar with ripe brambles (blackberries).  Add some sugar (I normally add about 8oz at this stage).  Cover with brandy and screw the lid tightly on the jar.  Give it a good shake and leave it to perform its magic!  It’s a good idea to shake the jars every couple of weeks.  After a couple of months (this is the good bit!), open the jar and taste the liqueur.  Add more sugar to taste, if required.   Before serving, strain the liqueur through muslin  and decant into bottles.

Plum Brandy

This is made exactly as for Bramble Brandy, but cut the plums in half before putting in the jars, and pack down tightly.  This is one of our all  time favourites and a great way to use up some of the surplus plums from the garden.

Damson Gin

As above, but use ripe damsons and substitute gin for the brandy.

Elderberry Gin

This has a beautiful colour and a distinctive flavour.

Sloe Gin

As above, but prick the sloes with a fork before immersing in the gin.

We’ve experimented with lots of different fruit liqueurs … apple brandy (OK but not fantastic), cherry brandy (gorgeous) and even elderflower gin!  That was an acquired taste, but great mixed with lemonade.

This year, we’re going to try one with oranges, so watch this space!


One Response to “WORD-right’s Fruit ‘Liqueurs’”

  1. 5 September – Thwarted by carrot fly … again! 0 « The Oxfordshire Copywriters' Allotment Says:

    […] But if nothing else, we’ll be able to make another batch of damson gin, surely one of the best fruit ‘liqueurs’ of […]

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