Making Blackberry Cordial
Fermentation vs. Infusion
Making a blackberry cordial differs from making other types of fruit or blackberry-based alcohol in that the fruit is not fermented to make a cordial. A cordial is a sweetened and flavored alcohol. Typically, a blackberry cordial is made with brandy, but it can be made with vodka as well. In either case, the brandy or vodka has already been made and is ready for consumption, and fruit and sugar are then added to change the flavor.
Prepare Blackberries
Boil 3 cups of water and 3 cups of sugar together for 10 to 15 minutes until the sugar is dissolved and the mixture is thickened. You may also boil lemon zest, cinnamon, cloves or other spices as desired along with the sugar and water for additional flavor. Pour the sugar/water mixture, which should now be the consistency of syrup, over 3 cups of fresh or frozen blackberries. Gently mash the berries, releasing the juice.
Strain and Add Alcohol
Carefully strain the blackberry mixture through a cheesecloth or jelly-making bag. Press the blackberries to obtain as much juice as possible, but do not allow any pulp, seeds or fruit into the strained juice. Add 8 cups (2l) of brandy to the strained blackberry/sugar syrup. Mix thoroughly. Vodka can be substituted for the brandy if you want a sweeter blackberry cordial. Place the mixture in the refrigerator overnight.
Bottle and Age
Use a funnel to pour the blackberry cordial mixture into clean, sterile glass bottles, leaving about 3/4 inch of open space at the top of the bottle. Cork the bottles tightly and place them in the refrigerator, or in a cool, dark place. Let the cordial age for at least 3 weeks--but preferably 6--before drinking.
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