Blackberry Brandy

For the blackberry brandy, wash and dry the blackberries well. Divide into two well-cleaned and boiled bottles with wide necks or large jam jars.

Bring the sugar, water and pulp of the vanilla bean to a boil until a sugar syrup is formed. Pour the sugar syrup to the blackberries and pour the vodka.

Close the blackberry brandy tightly and store in a dark place for about 3 weeks. Shake the bottles from time to time so that the aroma is well distributed.

Then pass the blackberry schnapps through a fine hair sieve so that blackberry seeds and fruit skin remain. Fill the strained blackberry schnapps into bottles and store in the dark.

Preparation Tip:

Pour 2 cl of blackberry brandy into a champagne flute and top with Prosecco. The perfect aperitif for guests!

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