I usually make a blueberry infused spirit, but it seemed time to expand my blueberry horizons by making a liqueur. I’m glad I did. It wasn’t hard at all and only took a little patience. A lot of the blueberry liqueur recipes I’ve seen use lemon zest and clove. I chose to bypass those ingredients. I wanted to isolate the blueberry flavor for my cocktails and didn’t want to be married to the clove and citrus tones. You may want to give them a whirl though. I haven’t had a chance to try out other berries yet. I’m sure they’d work too. If anyone has any success stories with alternate berries please let me know.
I know you aren’t going to believe me when I say this, but it’s true. This recipe works best with frozen blueberries. The organic breakdown of frozen fruit makes the flavors pop. When frozen the water crystallization disintegrates the plant cells on microscopic cellular level. You’re just going to have to trust me on this one.
When it’s all said and done, this recipe will yield two 50 proof, 750 ml bottles of blueberry liqueur that are very versatile. You can use it in cocktails, drizzle it over your favorite desserts (blueberry crumble, vanilla ice cream with fresh berries, etc), add depth to sauces and marinades, or just plain sip it after a meal.
- 24 oz frozen blueberries
- 1 bottle (750 ml) of 100 proof vodka
- 750 ml of water
- 5 cups sugar to taste
- Lightly cook the blueberries to release their natural sugars.
- Add the blueberries and vodka to a 2 quart, widemouth canning jar and wait 1–2 months. I thought it was acceptable at 1 month, but was better at two. It’s up to you how patient you can be.
- Strain the blueberries from the vodka.
- Dissolve the 5 cups of sugar in the 750 ml of water and then incorporate it with the vodka. Adjust your sugar levels to taste.
- Bottle your blueberry liqueur. It should keep for a couple years due to the alcohol. Added bonus, it will get better over the first couple months.
Try your new blueberry liqueur in an alteration of my Blueberry Hill cocktail recipe.
- 1 1/2 oz gin
- 1/2 blueberry liqueur
- 3/4 oz Dimmi Liquore di Milano
- 1/4 oz fresh lemon juice
- 2 dashes of Post Prohibition Orange Bitters
- 1 egg white
Add all ingredients in a cocktail shaker. Dry shake or use a handheld frother to incorporate the egg white. Add ice and shake. Strain into a chilled cocktail glass. Garnish with fresh blueberries or rim your glass or top with a sugar and dehydrated blueberry power combination.