Blackberrycello

Blackberrycello... well that's what I am calling it. After picking berries Sunday morning I couldn't decide what to make with them. I didn't want to make a cobbler because Shaun and I never eat it all and it would just wind up going to the pigs. So I thought I would make a liqueur sort of concoction out of the berries which is what I did.

Feel free to try this yourself. Although I won't be able to give results for some time the berries are free in the woods right now so what the hell.

P.S. this is only part one to the recipe since I am kinda winging it. I will have another post in 40 days with the second step... K?


Blackberrycello

2 1/2 cups blackberries
3 cups vodka or 750 ml
lemon zest of 1 lemon

Put blackberries into a large glass jug.
Take your potato masher and squash the heck out of them. Next using your lemon zester, scrape the yellow off of the lemon. Try not to get any of the white pith... pith... pith is something you do behind a truck at a party... after dark of course. Not a fan of that word. Add the lemon zest to the mashed blackberries.

Pour in the vodka, put the lid on and give it a good shake to mix it up well. It doesn't really matter what kind of vodka you use. Cheap stuff, expensive stuff... it all gets you where you want to be. Just make sure it's 80 to 100 proof because this will probably be stored in the freezer.


Now comes the wait. Place your jug in a cool, dark place. Mine stays underneath our steps in the basement. Pretty much any time of the year you'll find something in a jar under there... fermenting... in a good way. Leave it there for lets say forty days. You can visit it from time to time and give it a little shake and a smooch if you want to. Then we'll go to step two.

I actually made mine on the 28th. So somewhere around August 6th or 7th I will post the second stage of our experiment. If your planning ahead you will need sugar, water and more vodka. So you (I) have time to save for the next bottle. Hey I'm the one with no job here!
I am thinking about trying a different recipe to see which one turns out the best so stay tuned.