Feb 14, 2015

So after making that Blood OrangeCello for Twin Cities Live last week, I realized how easy it is to make a Limoncello-style liqueur.  It’s very easy.  I became addicted to the stuff.  So much so that I wondered if anyone had made a blackberry version….I searched and searched and I saw no evidence of Blackberry Limoncello.  Then and there I decided to create it.  And after tasting my first batch, it is good stuff, Maynard.


The timeline of having the liquid sit for 48 hours is still there, it does really need that time to let the flavors develop.  And if you do any taste testing between 0-48 hours, you will see that it is not ready at all, it really does need 48 hours minimum to be fully tasty.  I actually prefer to let it set for 3 entire days, just to make sure it’s at it’s most flavorful.  I even went fully organic with the fruit, just because it was going to be soaking in the vodka and syrup, so why not keep all of the nasty chemicals out?


I served it ICE cold with a splash of lemon San Pellegrino.  But it would be mega delicious over ice.  Really tangy & sweet, and makes a pretty magenta color with the blackberry juices.


So make this already!  It is that good!!




Blackberry Limoncello


2 1/2 cups of vodka, I used Grey Goose

6 large organic lemons, peeled then juiced

1 6oz. package fresh organic blackberries

1 cup water

1.5 cups sugar


Make sure all lemons are scrubbed under hot water and soap with a brush.  Peel lemons with peeler carefully.  Try to only peel off the skin without removing the white pith underneath.  It is very bitter and will make the liqueur taste bitter as well.  Put peels in large glass container with the vodka.  Set aside.
Juice the lemons.  You will get around 2 cups of juice
Next, make the simple syrup.  Add 1 cup of water, 1.5 cup of sugar, the blackberries, and the lemon juice to a medium saucepan.  Place over a high heat and bring to a boil, stirring once in a while for 4-5 minutes.  Let syrup cool to room temperature and then add to the vodka, berries included.
Let mixture sit for AT LEAST 48 hours in a cool, dark place.  When you are ready to serve, strain out the lemon peels and blackberries and store in the freezer.  Serve over ice, with soda or champagne. Makes around 4 cups.
Peeling the lemons.
Adding lemon peel to the vodka.
Juice those bad boys!  In most limoncello recipes, the never tell you to use the fruit’s juice, only the peel.  That is where a lot of flavor is!!!  Use it!
Add the simple syrup to the vodka and let it develop.  It’s worth it.
Now drink up!