Blackberry Liqueur (Crème de Mûre) Recipe – How to Make it at Home

A sweet and fruity homemade Blackberry Liqueur (also known as Crème de Mûre) that is so easy to make yourself with very little hands on time. The perfect way to use up all the blackberries the season has to offer! This easy homemade Blackberry Liqueur only gets better with time – so make up a big batch now to have the perfect homemade Christmas gifts on hand come December.

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A sweet and fruity homemade Blackberry Liqueur (also known as Crème de Mûre) that is so easy to make yourself with very little hands on time. The perfect way to use up all the blackberries the season has to offer! This easy homemade Blackberry Liqueur only gets better with time – so make up a big batch now to have the perfect homemade Christmas gifts on hand come December.

"When the red star bleeds and the darkness gathers, Azor Ahai shall be born again amidst smoke and salt" - The Prince That Was Promised is a delicious Game of Thrones Cocktail inspired by the prophecy and those characters that may just be this promised saviour. Whoever you think will end up being The Prince That Was Promised, this Game of Thrones inspired Cocktail is sure to impress!

Want more cocktails? Click here!

If you couldn’t tell from all the recipes on my blog by now, I absolutely love making cocktails and playing with different spirits and flavours. This means I need to keep my bar* as fully stocked as I can, so I don’t limit my creativity. At least that’s what I tell myself when I’m spending a fortune on spirits, bitters, and the like! So, if I can make some of the staples at home with minimal effort and cost, I am SO on it.  This Crème de Mûre, or Blackberry Liqueur, is one of those!

*by bar, I mean a mess of many different bottles, poorly organised in a kitchen cupboard and a wine rack with bottles of gin instead of fine wines!

A sweet and fruity homemade Blackberry Liqueur (also known as Crème de Mûre) that is so easy to make yourself with very little hands on time. The perfect way to use up all the blackberries the season has to offer! This easy homemade Blackberry Liqueur only gets better with time – so make up a big batch now to have the perfect homemade Christmas gifts on hand come December.

These totally fudgey, gooey, decadent Gluten Free Blackberry Brownies are the ultimate chocolate fix. The rich, fudgy chocolate combined with bursts of sweet wild blackberries will have you coming back for more. They're so easy to make, and no mixer is needed - so get your apron on and let's bake!

These Blackberry Brownies are a great way to bake with Blackberries

I’ve talked many times about how much I love blackberries and blackberry season in the UK – I pick so many wild blackberries in September that my freezer is busting with them. As well as baking delicious goodies with them, Homemade Blackberry Liqueur is one of my favourite ways to make good use of them! Just like jams, liqueur is a great way to preserve your season fruits to enjoy later in the year – and liqueur is a lot more fun that jam, so that’s what I go with.

A sweet and fruity homemade Blackberry Liqueur (also known as Crème de Mûre) that is so easy to make yourself with very little hands on time. The perfect way to use up all the blackberries the season has to offer! This easy homemade Blackberry Liqueur only gets better with time – so make up a big batch now to have the perfect homemade Christmas gifts on hand come December.

As it is a crème liqueur,  this Blackberry Liqueur is very sweet and is traditionally enjoyed as a digestif. But Blackberry Liqueur also lends itself extremely well to cocktails – it is the key ingredient in classics such as the Bramble, a gin based cocktail for which I’ll be sharing my own take on with you soon! The Blackberry Liqueur/Crème de Mure is a great sub for Crème de Cassis (blackcurrant liqueur) in a Kir Royale too.

A sweet and fruity homemade Blackberry Liqueur (also known as Crème de Mûre) that is so easy to make yourself with very little hands on time. The perfect way to use up all the blackberries the season has to offer! This easy homemade Blackberry Liqueur only gets better with time – so make up a big batch now to have the perfect homemade Christmas gifts on hand come December.

Like with most things that have been around forever, there are many, many recipes on the web for Blackberry Liqueur/Crème de Mûre and each one has the “right” way to make it and they can vary quite significantly. Some will tell you it has to be made with brandy, some will say vodka or gin, some will say ever clear. And while I am sure those methods all yield delicious results, I prefer the red wine method – I find this way you get a much richer flavour, and a more enjoyable drinking experience. Plus, there’s less time to wait until it’s ready for drinking – I’m a very impatient lady! You’ll want to choose a good quality red wine to make this Blackberry Liqueur, one that you would enjoy drinking by itself and medium bodied works best. I use a nice Merlot.

A sweet and fruity homemade Blackberry Liqueur (also known as Crème de Mûre) that is so easy to make yourself with very little hands on time. The perfect way to use up all the blackberries the season has to offer! This easy homemade Blackberry Liqueur only gets better with time – so make up a big batch now to have the perfect homemade Christmas gifts on hand come December.

As I have already mentioned, making this Blackberry Liqueur or, Crème de Mûre, is very easy, has very little hands on time, and is ready for drinking in a couple of days. The flavours intensify over time though, so it’s great to make now and enjoy at Christmas time – it makes for a great homemade Christmas gift too if you can bear to give it away! So, let’s make some super easy DIY Blackberry Liqueur/Crème de Mûre.

Homemade Blackberry Liqueur (Crème de Mûre)

Prep

Cook

Inactive

Total

Yield 35 Fl Oz

A sweet and fruity homemade Blackberry Liqueur (also known as Crème de Mûre) that is so easy to make yourself with very little hands on time. The perfect way to use up all the blackberries the season has to offer! This easy homemade Blackberry Liqueur only gets better with time – so make up a big batch now to have the perfect homemade Christmas gifts on hand come December.

Ingredients

  • 5 cups (700g) blackberries, washed and de-stemmed
  • 1  bottle of red wine, medium bodied (standard 750ml size bottle)
  • 1.5 cups (300g) sugar
  • 1/2 cup (120ml) vodka or gin

Instructions

  1. Put the blackberries in a large glass or ceramic bowl and pour over the red wine. Use a potato masher to mash the berries and release the berries. 
  2. Cover with a clean towel and leave to macerate for 48 hours in a cool place* - give the berries a little mash every now and then if you remember!
  3. Strain through a wire mesh sieve to remove the berries, then strain again through cheese cloth to ensure all seeds etc are out. 
  4. Pour into a large saucepan and add the sugar. Bring to a gentle simmer on a medium heat, stirring until the sugar is dissolved. Simmer for 8 minutes. 
  5. Remove from heat and stir in the vodka or gin, and then leave to cool completely.
  6. Pour into clean, preferably sterilised, bottles. 
  7. Store in cool, dark place. It can be enjoyed immediately, but will keep almost indefinitely if in sterilised bottles - if not, then about a year. 

Notes

*I kept mine in our cloakroom as there are no windows to let in sunlight, there's a draft, and it's always cool. If you live in a hot climate and don't have a cool area of the house, then keep in the fridge.

 

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24 comments

  1. Jeff Focht says:

    This recipe sounds like just what I want for our blackberries. If I want the flavors to intensify, would I let all ingredients sit longer before straining, or let the final product sit longer before drinking?

  2. Cherry says:

    I loved this recipe, however, I know that cooking fruit yields a cooked fruit taste. I’m interest in seeing how not cooking might effect the flavour. I’d be happy just to stir the sugar until it dissolves. Do I need to simmer it? Does the cooking step serve to help preserve it?

    • Michelle @ Giraffes Can Bake says:

      Hi Cherry, thank you for your message and kind words!

      Cooking the mixture will help the sugars dissolve and bring out the flavour – you could definitely try without the cooking step, although you may want to use a simple syrup in place of sugar as it may not dissolve well without cooking and you certainly don’t want a grainy texture! As for preserving it, simmering it definitely helps with preserving but it’s mainly the sugar and alcohol content that will do that job. However, I am no preserving expert so I couldn’t say for sure how important the role of heating the mixture is for that aspect!

      Do let me know how you get on if you give that method a go!

  3. Judy says:

    Easy, and delicious! I poured into 2 sterilized bottles, a pint and a quart. 2 weeks later, the pint is fine, but the quart has “froth” and seems to be fermenting. How can I stop the fermentation?

    • Michelle @ Giraffes Can Bake says:

      Hi Judy,

      So glad you liked the recipe!

      Hmm as for the fermentation, it may be that something got in there when you were bottling it or pouring it to drink! I’m afraid I’m not an expert on preserving food but I’d recommend decanting it temporarily and re-sterilising the bottle. Hope that helps a little!

      Thanks!
      Michelle

      • Judy says:

        I decanted, reheated, simmered again for 8 minute and resterilized and rebottled. It’s been a week and it seems fine. Thank you.

    • Michelle @ Giraffes Can Bake says:

      Hi Gaby,

      I’m afraid red wine is needed for creme de mure (however there are some recipes that don’t call for wine at all if you’re not able to use red wine – I know tannins can be a problem for a lot of people).
      Creme de mure is great added to white wine though!

      Enjoy!
      Michelle

  4. Tracey says:

    Thanks for the recipe. It’s really good. It was an absolute success so thank you. I made the bramble cocktail using the Sloe gin I made a few years ago and that has been a big hit with my husband. So off to make a second batch.

  5. Paul Kazmierski says:

    I filter thru cheese cloth- let set for a day. Then put a medium size strainer over a glass bowl, insert a coffee filter and pour one more time thru the filter. This makes for a much cleaner drink .

  6. Leah January says:

    I found a patch of wild blackberries and picked them until I could pick no longer. Brought them to my sister’s because that is who I cook with, most especially when trying a new recipe. We decided to try blackberry liqueur and I went online to find the perfect recipe. Yours was the first one I clicked on, where I was greeted with the picture of a bottle of your blackberry liqueur with a gift tag attached bearing my own name, Leah. Better yet, the name of the giver of the pictured bottle was Michelle, my own sister’s name, and your’s of course. Needless to say I did not search further, this is the recipe we will try. Now I am very curious to know if there is an actual Leah in your life Michelle, and what, if any relation she might be to you?

    • Michelle @ A Tipsy Giraffe says:

      Hi Leah,

      That’s such an awesome coincidence, who knew blackberry Liqueur could be fate!

      Leah is the name of my best friend, so I chose her name for the gift tag photo! Unfortunately she lives across the Atlantic from me so she didn’t actually get a bottle!

      I hope that you and your Michelle enjoy the Liqueur!

    • Michelle @ A Tipsy Giraffe says:

      Hi Chris,

      I’m not sure as I’ve not tried, sugar is quite important for longevity of the liqueur so if you use Stevia it may not keep as long and I would recommend you store it in the fridge. If you give it a go i’d love to know how it came out!

    • Michelle @ A Tipsy Giraffe says:

      Hi Suzanne,

      I’ve not made it using frozen, but there’s no reason why frozen won’t work just as well! You may just need to defrost them first (but retain any liquid that seeps out while they defrost, there will be lots of good juices in there) or leave to macerate a little longer

      Enjoy!

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