Apple and Blackberry Crumble Vodka (Fruit Infused Vodka)
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This homemade apple and blackberry infused vodka makes marvellous use of the abundance of apples and blackberries in late summer. Muddled through with the spices of your favourite crumble, we nestle this fruit into a bottle of vodka to steep for a few weeks before enjoying in autumnal cocktails.
Capturing those late summers months in a bottle of something adult, dark and sweetly spiced feels both decadent and incredibly rewarding. Surely the best kind of feeling.
A Recipe Born From Leftover Blackberry Pulp
Much like my favourite Blackberry Gin Liqueur this recipe came about as I was experimenting with ways to use up the leftover pulp of blackberry seeds when making my annual blackberry jelly and blackberry jam. The seeds in blackberries are quite hard so I always sieve them away when making jam. There is so much blackberry flesh still remaining that there is plenty of flavour and use to be garnered from this process. Submerging them in a bottle of cheap alcohol is a quick and easy way to make use of them without detracting from the main project of jam or jelly making.
This recipe is one of my favourite flavours that came out of that time of experimenting and evokes the essence of a homemade apple and blackberry crumble in a glass.
This recipe has also evolved to use freshly picked blackberries which are roasted with autumnal apples to intensify the flavour before crushing and adding into the vodka. However, you can still easily substitute for leftover blackberry as per my original intent.
Why You’ll Love This Homemade Apple & Blackberry Vodka
- Easy to make. The recipe is ultra simple, there are a few steps over a month or so but each step is quick and easy.
- Making use of excess fruit. If you have a generous apple tree or enjoy blackberry picking then this recipe is ideal for using up your hedgerow bounty.
- Delicious to sip or in cocktails. This vodka is lovely over ice but there are many ways you can turn it into delicious cocktails too (see below).
- Perfect for gifting. You can make this homemade vodka in late summer time and save it for gifting over the holiday period if you like. Or divide the final amount into two bottles, save one for yourself and gift the other away.
Can I Use Leftover Blackberry Pulp?
This recipe can be made with the leftover blackberry pulp from making homemade blackberry jelly or seedless blackberry jam. You can increase the amount you have if you need by topping up with fresh blackberries . You only need to roast the fresh blackberries and apples, keeping the same amount of sugar given in the recipe.
Ingredients Needed
Apples. You can use any apples, different varieties will garner sweeter or tarter results. I like to use a mixture of Pink Lady and Granny Smiths if I’m particularly choosing. However, I have been known to use whatever is in my fruit bowl which could be Bramleys, garden cooking apples or Braeburns.
Blackberries. You can take your pick. Use fresh, frozen or wild blackberries for this recipe. If you are using frozen blackberries then you don’t need to thaw before roasting. If you are using wild blackberries then checking and cleaning them properly. You can rid them of any hidden uninvited guests by soaking in a large bowl of clean water for at least 10 minutes so any bugs can float to the surface of the water for you to scoop out and discard. You can also use the leftover blackberry seed pulp from making homemade blackberry jam or blackberry jelly. I don’t recommend using blackberries picked from the roadside or areas that have been treated with chemicals.
White sugar. You’ll need a scattering of sugar for tossing with the fruit before roasting and then a separate amount for making the sugar syrup to sweeten the vodka at the end of the recipe. White granulated sugar works just fine but you could use caster sugar if that’s what you have. I don’t recommend substituting for brown sugar for the sugar syrup as it has a more pronounced molasses flavour.
Vodka. You don’t need to use an expensive bottle of vodka (in fact you shouldn’t – it’s a total waster). Just a cheap bottle from the supermarket works very well.
Angostura bitters. I love to include Angostura bitters in my apple pie and crumble recipe. They add a little bittersweet aromatic depth so I also include a few splashes here for a complex finish. It can be optional though so if you don’t have a bottle lying around then it’s not wholly necessary to buy one especially for this recipe.
Lemon. We just need the zest so make sure you are using unwaxed lemons here.
Vanilla extract. We’re making a blackberry and apple crumble in a glass so vanilla is essential in my book.
Cinnamon stick. See above. I love a touch of cinnamon in my crumbles.
Water. You just need some tap water to make the sugar syrup which sweetens the vodka at the end of the recipe.
What Does Apple and Blackberry Vodka Taste Like?
This is a deliciously fruity homemade vodka with real blackberry and apple flavour. Roasting the fruit at the beginning of the recipe helps to intensify the fruit which we round out with our favourite components of a homemade crumble including warming spices, vanilla and a bittersweet finish from the Angostura bitters. It’s not overly sweet or syrupy and you can control just how sweet it is at the end of the recipe.
How To Make Homemade Apple & Blackberry Vodka
For full recipe instructions go to the recipe card at the end of this post.
Toss chopped apples and blackberries in a roasting dish with some sugar. Roast for 1 hour until softened then cool completely.
Place the roasted fruit into a large sterilised jar with the vodka, Angostura bitters, pared lemon zest, vanilla extract and cinnamon stick. Stir well to combine.
Seal the jar and store in a cool dark place for 2-3 weeks, shaking gently every couple of days.
Strain the infused vodka into a large clean jug.
Make the sugar syrup by heating white sugar with equal weight of water in a small saucepan until the sugar has dissolved.
Add cooled sugar syrup gradually, tasting as you go, until the vodka reaches your preferred level of sweetness. Pour into a final sterilised airtight bottle and seal.
Tips & Troubleshooting
You can start tasting the infused vodka from around day 10. The flavour should have developed into a balance of roasted apple, blackberry and warming spice. If the cinnamon becomes too dominant, remove it and continue the infusion. Remember it’s unsweetened at this stage.
Allow the sugar syrup to cool completely before sweetening your strained vodka.
Use a conical sieve to strain your vodka. If you really want to make sure it’s super strained then you can add a layer of muslin on the sieve as well but I don’t think it’s necessary.
If you allow the liquid to drain naturally rather than pressing the fruit too firmly, you’ll have a delightfully bright and clear final vodka. But honestly that’s just for visual effect, there’s nothing wrong with cloudy vodka and if you press the fruit you could gain every drop of flavour. It’s up to you.
If you prefer unsweetened drinks you can eschew the sugar syrup completely.
After adding the sugar syrup you can leave the bottled vodka to rest for at least 2 weeks before gifting / serving. The flavours will soften and become more rounded over time. There’s also nothing wrong with enjoying a glass of it right away – you deserve it after all your hard work.
FAQs
You can use any alcohol you choose for this recipe but they all give a very different result. Vodka gives the cleanest flavour to really support the apple and blackberry crumble taste.
You can use frozen blackberries in this recipe. You can roast them whilst frozen, it’s not necessary to thaw.
The final strained and sweetened vodka should be kept in sterilised bottles in a cool dark place away from direct sunlight.
As long as you have adhered to the correct storage advice above then this homemade vodka keeps very well and retains good flavour for 6 -12 months. Once opened keep an eye on its appearance and aroma. If the look or flavour of it starts to change for the worse then it’s time to discard.
I have a detailed guide on How To Sterilise Bottles For Preserves which is useful to look at if you need advice. The bottles need to be washed thoroughly then heated in an oven pre-heated to 160°C / 140°C fan assisted / gas mark 3 / 320°F for 20 minutes.
You don’t need to add any sugar syrup at all. This will create a sharper classically infused vodka rather than a sweetened one. It won’t affect the storage life.
How To Serve Homemade Blackberry Infused Vodka
Soda or Tonic. The blackberry and apple vodka I have found to be completely refreshing jazzed up with ice and either soda water or tonic water. This is the most common way I will enjoy my blackberry vodka. 50ml of vodka: 100-150ml soda/tonic. Plus ice and a lemon wedge.
Mimosa. A splash of this infused vodka (about 25ml) along with the 50ml orange juice and 75ml chilled prosecco in your regular holiday mimosa is a total treat.
Champagne Cocktail. Or just a splash in a glass of champagne is even more decadent for special get togethers.
Apple & Blackberry Old Fashioned. This is a perfect fit for this recipe. 40ml Apple & Blackberry Crumble Vodka + 20ml bourbon. You can add an extra splash of Angostura bitters if you like. Serve over ice and top the glass with freshly pared orange peel.
Recipe Variations
Blackberry & Apple Bourbon Vodka. Earlier variation of this includes 2 tablespoons bourbon. These days I prefer without as it’s a cleaner flavour. But it’s a lovely variation for a more oaky finish.
Apple, Blackberry & Ginger Vodka. Add 1 ball (20g) of diced stem ginger in syrup for a ginger backdrop. Even 1 tablespoon of the syrup as well to intensify the flavour.
More spice. If you like to add more warming spices then you can include ¼ teaspoon ground nutmeg or ½ teaspoon ground mixed spice to the infusion process. If you are adding ground spices then I do recommend straining the final vodka through muslin so you don’t get little spicy bits in the finished result.
More Blackberry Recipes You’ll Love
Apple and Blackberry Crumble has a crisp biscuity topping which is the perfect contrast to the sweet and tangy fruit jumble beneath.
This 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.
Blackberry Cheesecake Bars have a thick layer of blackberry cheesecake sandwiched between gluten-free crumbly oaty hazelnut shortbread.
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Apple and Blackberry Crumble Vodka
Ingredients
- 400 g apples
- 300 g blackberries
- 100 g white granulated sugar - divided (20g for roasting the fruit and 80g for the sugar syrup)
- 1 litre vodka
- 6 dashes of Angostura bitters - ½ teaspoon
- zest of ½ lemon - finely pared (avoiding the white pith)
- 1 teaspoon vanilla extract
- 1 cinnamon stick
- 80 g water
Instructions
- Pre-heat the oven to 180°C / 160°C fan assisted / gas mark 4 / 350°F.
- Roughly chop the apples, don’t worry about peeling or coring.
- Place the apples and blackberries in a roasting dish and sprinkle over 20g of the sugar. Roast for 1 hour, stirring halfway through, until the apples have softened and the fruit has released its juices. Leave the roasted fruit to cool completely.
- Place the cooled roasted fruit into a large, sterilised 1.5 litre preserving jar.
- Pour over the vodka, Angostura bitters, pared lemon zest, vanilla extract and cinnamon stick. Stir well to combine, making sure the fruit is fully submerged.
- Seal the jar and store in a cool dark place for 2-3 weeks, shaking gently every couple of days. Start tasting from around day 10. The flavour should develop into a balance of roasted apple, blackberry and warming spice. If the cinnamon becomes too dominant, remove it and continue the infusion.
- Towards the end of the infusion, make the sugar syrup by gently heating the remaining 80g sugar with 80g water in a small saucepan. Stir until the sugar has completely dissolved, then leave the syrup to cool completely.
- Strain the infused vodka through a fine sieve lined with muslin into a clean jug. Allow the liquid to drain naturally rather than pressing the fruit too firmly, which can make the vodka cloudy.
- Add cooled sugar syrup gradually, tasting as you go, until the vodka reaches your preferred level of sweetness. You may choose not to use all of the syrup. Pour into a final sterilised airtight bottle and seal.
- Leave the bottled vodka to rest for at least 2 weeks before serving. The flavours will soften and become more rounded over time.
Notes
- This recipe makes about 1 litre of Vodka.
- Apples. For this recipe I used a mix of Pink Lady and Granny Smiths.
- Blackberries. You can use fresh or frozen blackberries. If you are using frozen then you don’t need to thaw before roasting.
- Leftover blackberry pulp. This recipe derived from a need to use up leftover blackberry pulp from making homemade blackberry jam. If you are making the recipe from this then don’t roast your pulp. Top up the amount with fresh blackberries if you don’t have enough then roast the fresh blackberries with the apples.
- Vodka. You don’t need to use fancy vodka. A cheap bottle from the supermarket is perfect here.
- Sterilising the bottles. The bottles need to be washed thoroughly then heated in an oven pre-heated to 160°C / 140°C fan assisted / gas mark 3 / 320°F for 20 minutes.
- Storing. This final vodka should be stored in sterilised bottles in a cool dark place away from direct sunlight. If stored correctly it should keep for between 6-12 months.
