Yield: 1 quart
|4 cups||Blackberries; cleaned & picked over|
|Grated peel of 1 lemon|
|Juice of 1 lemon|
Place the blackberries in a large clean glass jar or crock. Crush slightly to release the juices. Pour the brandy over the berries and add the lemon peel. Seal and allow to steep for 3 months.
When ready to finish the brandy, simmer the sugar, water and lemon juice in a small saucepan until clear. Allow to cool.
Pour the blackberry brandy through a strainer into a large jug and add the sugar syrup to taste. Pour into 1 large or 2 small decanters. Seal and label. (and decorate) ** Dallas Morning News -- Food section -- 19 July 1995 ** Posted by The WEE Scot -- Paul MacGregor Submitted By PAUL MACGREGOR On 08-17-95