Blackberry Gin Liqueur with Lime and Cardamom

Glass of Blackberry Gin Liqueur surrounded by the full bottle, blackberries, cardamom and limes.

Blackberry Gin Liqueur with Lime and Cardamom

Blackberry Liqueur is a sweetened homemade gin infused with blackberries, lime and cardamom. A fruity aromatic liqueur for cocktails, sipping and gifting.

Prep Time45

Infusion Time28

Total Time28 45

Course: Drinks

Cuisine: British

Servings:

Calories: 131kcal

Author: Georgina Hartley

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

Metric - US Customary

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.

Ingredient measurements: Please note when you see ‘grams’ listed as opposed to ‘millilitres,’ or any other term of measurement, that is not incorrect. I weigh all of my ingredients, including liquids, for accuracy.

US customary measurements: These US measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups

Nutrition information: Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.

The nutrition serving is for 1 serving of Blackberry Liqueur at 35ml.

Nutrition