Considered by some to be superior to sloe gin, this is a must make for me every summer. Keep the blackberries to use in a pudding, or eat with Ice cream or use to make Jam.
Ingredients:
350g blackberries
175g granulated Sugar
700ml whiskey (Scotch or Bourbon - depending on your preference. I think Scotch is better)
Method:
Wash your fruit and pick out any leaves or twigs.
Put them into a kilner jar and cover with the sugar. Pour over the whiskey and put the lid on. Shake the jar to mix in the sugar. Shake once a day, for a few days, until the sugar remains dissolved.
After 3 months decant into bottles through a funnel lined with a muslin cloth.
Whilst you can drink this straight away, it does benefit from ageing for a year or more - if you can wait that long!