Blackberry Gin Liqueur with Lime and Cardamom
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This rich and fruity infused gin is easy to make using blackberries soaked in gin with lime zest and cardamom before being strained and sweetened with sugar syrup. A delicious liqueur to be enjoyed neat, over ice or used in cocktails.
Before we moved house, Blackberries used to grow in abundance in the hedges opposite our front door every year in late summer. I made the most of it and had my way with just about every blackberry recipe you could think of. Originally this Blackberry Gin Liqueur was actually the byproduct of my favourite blackberry jelly recipe. I would casually infuse a cheap gin with the blackberry pulp leftover from straining the jelly.
However, Luke and I got so accustomed to enjoying a drop of this sweetly aromatic blackberry gin as the temperatures dropped and the evenings grew longer that over the years our Blackberry Gin Liqueur stopped being a byproduct and started becoming the main event.
My favourite co-infusion for this fruity Blackberry Gin Liqueur is including lime and cardamom thanks to a gin making class I took around the same time I started experimenting with this recipe. I was really into limes and cardamom at the time and so this flavour combination stuck. The zesty freshness of the lime is a complement to the warming cardamom which is a lovely bed for the juicy blackberries and the gin botanicals.
It’s easy to make with fresh or frozen blackberries. Just crush the fruit with the lime zest, cardamom seeds then slug a bottle of gin into this fruity pulp and then leave it for two weeks whereupon the blackberries will happily saturate the alcohol with plenty of hedgerow flavour. All that’s left to do is to strain the liqueur, sweeten with a simple sugar syrup and decant into a clean sterilised bottle. It’s the perfect drink to enjoy throughout the autumnal months. For some reason having the odd tipple of this of an evening seems so honest-to-goodness, and a lovely present from the hedgerows.
This rich fruity gin is absolutely delicious on its own straight from the drinks cabinet, or splashed into tonic in a glass bursting with ice.
What Is Blackberry Liqueur?
This homemade blackberry liqueur recipe uses seasonal blackberries infused in gin and sweetened with sugar to produce a rich syrupy liqueur in the mode of Crème de Mûre. It’s a more indulgent dessert drink than a regular blackberry infused gin as it’s sweetened more intentionally.
Why You’ll Love Homemade Blackberry Liqueur
- You can use fresh or frozen blackberries or even blackberry pulp leftover from jam or jelly making.
- This Blackberry Liqueur uses gin rather than vodka for a more complex flavour due to the botanicals which is heightened by the lime and cardamom. (Plus I just really like gin).
- We don’t just use fruity blackberries but add freshness with lime and gentle warmth with cardamom.
- You can make this liqueur as sweet as you like as the sugar syrup is added to taste at the end of the recipe. Since it’s a liqueur it’s naturally going to be sweeter than a regular infused blackberry gin.
- This is excellent for gifting, transforming a dull bottle of gin into an Autumnal elixir.
Ingredients Needed
Blackberries. You can use fresh or frozen blackberries or even the leftover blackberry seed pulp from a blackberry jam or jelly recipe. If you are using wild blackberries then make sure to discard any damaged fruit and check for flies by soaking for 10 minutes in a bowl of water. The flies will escape the fruit and float to the surface.
Gin. Use the cheapest brand of gin possible, and this is the only occasion I would ever advocate you to do so. Choose a London Dry Gin though which will allow the blackberry fruitiness to truly shine so it’s not competing with the gin botanicals.
Lime. You only need the zest for this recipe as the lime juice will affect the shelf life of your gin.
Cardamom. Use green cardamom (not black) and you can just crush the cardamom pods and put the whole pod and seeds into the mix. I like the gentle amount of 4 pods but up to 6 is fine.
White sugar. You can use granulated sugar here for making the sugar syrup. Don’t swap with a brown or coconut sugar as it will interfere with the flavour.
How To Make Blackberry Gin Liqueur
For full recipe instructions go to the recipe card at the end of this post.
Place the blackberries into a large sterilised glass bottle or jar and gently crush them with the back of a wooden spoon to release some of their juice. Add the lime zest and cardamom.
Pour in the gin, stirring the ingredients to combine. Then close the lid and store in a cool, dark place for 2 -3 weeks, shaking the jar every few days.
To make the sugar syrup place the sugar and water in a small saucepan over a low heat, stirring until the sugar has completely dissolved. Cool completely.
Strain the blackberry gin into a clean jug, discarding the fruit and lime zest. Stir in the cooled sugar syrup a little at a time until the liqueur reaches your preferred sweetness.
Pour into a final clean sterilised bottle(s), seal and leave to mature for 2-4 weeks before serving.
Tips & Troubleshooting
The sugar syrup is ready when the mixture is very slightly simmering, the sugar has dissolved and is completely clear.
I used to make this recipe by including the sugar during the infusion process. However, I now add the sugar syrup at the end of the recipe which means you can sweeten the final liqueur to taste.
I use the whole of the sugar syrup in the amounts given in the recipe card, however, don’t feel you need to. Add as much sugar syrup as you like.
It’s not essential to wait but allowing the liqueur to rest and finish maturation after adding the sugar syrup really rounds out the flavour.
I decant my liqueur into two 500ml sterilised bottles. It doesn't fill the second bottle right up to the top but that one is for us. The full bottle I save for gifting.
For clear information on how to sterilise your bottles for this recipe then you can review my guide on How To Sterilise Jars and Bottles for Preserve Recipes.
FAQs
The whole of this recipe takes at least two weeks to make. We’re talking about an hour of active time then the rest of the two weeks is infusing time. Existing recipes can vary between two weeks- two months for the infusion but I find two weeks is adequate time to gain the full flavour from the blackberries. I then recommend straining and sweetening then, if you can, allowing a further two weeks to wait for the liqueur to mature before enjoying.
Homemade versions of blackberry gin and blackberry liqueur can vary wildly but I’m positioning this one as more of a liqueur due to its sweeter nature so it gives a richer result. Although you can enjoy it in much the same way as a regular blackberry infused gin.
Crème de mûre is a sweet blackberry liqueur and recipes do vary. This is a homemade version made with gin. It also has a different flavour than the traditional formula due to the botanicals of the gin and the lime and cardamom.
Frozen blackberries work just as well as fresh. Thaw them before using then add the juices into the gin.
We are pushing the fruit through the strainer to gain as much fruity flavour as possible which means the resulting liquid has a more cloudy look than clear.
This Blackberry Gin Liqueur is best stored in a cool dark place like a larder or an enclosed drinks cabinet away from direct sunlight.
You can use any alcohol you like but the flavour will change drastically. Whisky will change the tone of the drink entirely where the whisky will be the main star. I would omit lime and cardamom with whisky. Using vodka will give a cleaner and more neutral base for your fruit infusion. If you like the idea of using vodka then you can try my Apple & Blackberry Vodka recipe.
This recipe doesn’t use red wine at all. The only alcohol is gin to soak the blackberries in.
These blackberries are very strongly infused with gin. Taste them first before you decide to save as I personally don't enjoy them as most of the flavour has disappeared into your liqueur anyway. However, if you hate waste then you can serve them with brownies, over ice cream or cheesecake. Just use them in moderation and remember they contain alcohol.
How To Serve Blackberry Liqueur
Honestly the best and classic way is neat – served at room temperature. However, over ice is also a valid choice.
Cocktails. There are several ways to turn this liqueur into a lovely cocktail. My favourite is at the base of a glass of prosecco or sparkling wine.
Blackberry Gin and Tonic. Just use your blackberry liqueur in lieu of gin and top up your glass with tonic water and a wedge of lime. It will be much sweeter than your usual gin and tonic so you might want to pare back the gin if you prefer.
More Blackberry Recipes You Will Love
Homemade Blackberry Hoisin Sauce is beautifully sweet and tangy with so many layers of flavour. A lovely alternative to traditional hoisin sauce and you can use as a dipping or cooking sauce.
Seedless Wild Blackberry and Lime Jam is a firm early autumn favourite recipe. It’s tangy and not too sweet and best of all contains no added pectin. There are just four ingredients: wild blackberries, granulated sugar, limes and a couple of bramley apples to help it set.
Self-saucing Blackberry Lemon Pudding is such a great dessert, being both sweet and tart. It's cakey on the top with an ooey gooey blackberry lemon sauce puddled beneath.
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Blackberry Gin Liqueur with Lime and Cardamom
Ingredients
- 500 g blackberries - or leftover blackberry pulp from making vinegar or jam
- 700 ml London Dry gin - nothing too aromatic
- 2 limes
- 4-6 green cardamom pods - lightly crushed
- 180 g white granulated sugar
- 120 g water
Instructions
- Place the blackberries into a large sterilised glass bottle or jar and gently crush them with the back of a wooden spoon to release some of their juice.
- Lightly crush the cardamom pods and put them in with the blackberries.
- Pare the lime zest using a fine peeler and add the lime zest into the jar. Save the flesh of the lime for another recipe.
- Pour in the gin, stirring all the ingredients to combine.
- Seal tightly and store in a cool, dark place for 2 -3 weeks, shaking the jar every few days.
- To make the sugar syrup place the sugar and water in a small saucepan over a low heat, stirring until the sugar has completely dissolved. Remove from the heat and leave to cool completely before adding to the blackberry gin.
- Strain the blackberry gin through a conical fine-mesh sieve into a clean jug, discarding the fruit and lime zest.
- Stir in the cooled sugar syrup a little at a time until the liqueur reaches your preferred sweetness. You many choose not to use all of the syrup.
- Pour into 1-2 clean sterilised bottles, seal and leave to mature for 2-4 weeks before serving.
Notes
- This recipe makes about 700-800ml blackberry gin liqueur. I usually decant into two 500ml bottles. The almost full bottle I will save for enjoying at home and the full bottle I save for gifting.
- Use a classic London Dry gin rather than a heavily botanical gin so the blackberry flavour is the star of the show. Plus it’s often the cheapest option.
- Frozen blackberries work just as well as fresh. Defrost completely before using.
- If you are using wild blackberries, make sure you soak for at least 10 minutes in cold water to get rid of any uninvited guests.
- Use green cardamom pods, not ground cardamom, for the cleanest flavour and easiest straining.
- Avoid adding the lime juice, the zest gives the right amount of citrus flavour and doesn’t affect the clarity or the shelf life of your liqueur.
- This recipe originally included a bonus recipe of Apple & Blackberry Vodka which you can now find posted separately as Homemade Apple & Blackberry Crumble Vodka.
- For detailed instructions on bottle preparation visit my Guide to Sterilising Bottles and Jars for Preserving.
How long will these liquors hold? Do they need to be stored in any certain way? Cool & dark; refrigerated; canned?
They will keep for up to 6 months if stored in a cool dark place. They don't need to be refrigerated or canned. The alcohol and sugar content is all the preserver you need.
Could you use blackberries with whiskey instead of gin?
I haven't tried it but it sounds lovely - I'm sure it would work really well.
Have done Blackberry Whiskey and it's lush
That does sound delicious!!
Do you think you could also make a liqueur from leftover fruit from making a wine such as kiwi or cherry?
I'm not sure I would re-use the leftover fruit from making wine due to the yeast and enzyme added during the fermentation process.