Blackberry liqueur

First you need to carefully sort out the berries, rinse them and dry them. I collect berries in my own garden, in an ecologically clean area, so I don't wash them - I only remove the spoiled blackberries, and also remove the stems from the berries.

We pour the berries and sugar into a large jar: a third of the berries, a third of the sugar, etc. After all the berries and all the sugar are inside, shake the jar well. Tie the neck with gauze and leave to infuse in a warm place for a week.

By the end of the week, the berries will begin to actively ferment. You can find out about this by the characteristic sour smell, hissing and the appearance of foam. Instead of gauze, place a water seal on the neck of the jar (or just a rubber glove with a hole in one of the fingers). Then the jar must be placed in a dark place at room temperature until the fermentation process comes to an end. This can be understood by the fact that the glove will deflate. On average, it will take 1-1.5 months.

Strain the liqueur through several layers of gauze, bottle, hermetically sealed. To improve the taste of the drink, place the bottles in a cool place for 1-2 months. After this time, the liqueur will be ready for use.