August 24, 2017

Elderberry, Blackberry and Apple Spiced Rum

Here is the recipe for a fruity, warming liqueur that everyone enjoyed on yesterday's course - you can make it now and enjoy it in just a few weeks :)

  • 400g Blackberries
  • 400g Elderberries
  • 200g under-ripe apples quartered
  • 2 x 700ml bottles of golden Spiced Rum
  • 100g sugar
  • juice of half a lemon

Remove the stalks from the fruit, wash it and gently pat it dry. Now add everything to a large Kilner jar (or similar) and label the jar with what’s in it and the date. Store in a dark cupboard for around 3 weeks swishing round the contents every few days. Have a taste after 3 weeks and decide if there is enough fruit flavour, if you want more fruit flavour leave it for another week, but if it is fine remove the fruit and strain the liqueur. You can add extra sugar at this point if you prefer a sweeter taste, otherwise bottle and label the liqueur.

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