Blueberry liqueur is a rare drink that has a mild flavor and lovely red or ruby color. This homemade drink is a perfect option if you’d like to make a delicious dessert drink. We’ll go over two recipes for a simple vodka liqueur or a classic method of natural fermentation.
Blueberry Vodka Liqueur
This simple method of infusing blueberry juice with hard alcohols. Vodka, diluted ethanol, brandy or odorless moonshine all can be used as the alcohol base. The exact amount of sugar should be determined at your own discretion.
- Blueberries – 1 kilo
- Sugar – 250-500 grams per liter of juice
- Vodka (ABV 40%) – 500 ml per liter of juice
Homemade Blueberry Vodka Liqueur Recipe
Wash the blueberries and dry them just a bit. Squeeze the juice out of them either with a juicer or by hands. Afterwards, strain the juice through cheesecloth or thick fabric.
Add sugar and vodka and stir. Cap the jar and move it to a dark place with room temperature. Infuse for 10-12 days. In the first 5 days shake the jar once a day. Decant the obtained blueberry liqueur (preferably, using a thin straw), strain through cheesecloth (you can also additionally use cotton wool). Taste the homemade blueberry liqueur and add sugar if you want it to be sweeter.
Bottle the drink and seal the bottles. Blueberry liqueur can be stored in a cellar or fridge for up to 2 years. It has ABV of 12-15%.
Classic Blueberry Liqueur
The process of making blueberry liqueur employs natural fermentation and resembles homemade winemaking process pretty closely. It requires more time than the first recipe, but the flavor of the final drink is milder.
- Blueberries – 2 kilos
- Sugar – 500 grams
Classic Blueberry Liqueur Recipe
Crush the unwashed blueberries by hands or with a wooden rolling pin. Mix the obtained slush with sugar and place it in a jar or any other container. Tie the neck of the container with cheesecloth.
Transfer the container to a dark place with room temperature or just cover it. Leave it for 3-4 days and stir once a day. After 8-20 hours you should notice the fermentation signs, such as foaming, sour odor, and hissing.
Attach an airlock to the neck of the fermentation container. Move the mesh to a dark place and leave it for 25-45 days at 18-27 °C. After that, the airlock will stop emitting gas, and there will be no foam left. Strain the blueberry liqueur through a few layers of cheesecloth and squeeze the pulp. Taste it and add sugar if needed.
Bottle the blueberry liqueur, filling each bottle to the brim and sealing them to prevent contact with oxygen. Leave them in a cellar or fridge for 3-6 months to enhance the taste.
Homemade blueberry liqueur has a shelf life of 3 years and ABV of 9-13%.