Recipe: Blueberry Cinnamon Liqueur
Summary: Blueberry Cinnamon Liqueur has a beautifully balanced flavor and a gorgeous color. Imagine a sip of this with a lemony dessert or drizzled over cut fruit.
Ingredients
- 2 pints blueberries, stemmed, or 1½ pounds frozen blueberries, thawed
- 1 cup Simple Syrup (see easy recipe below)
- 1 fifth (750 ml/3¼ cups) light rum (80 proof)
- 4 cinnamon sticks, smashed into shards
Instructions
- Muddle the blueberries and simple syrup with a wooden spoon in a half-gallon jar. Stir in the rum and cinnamon.
- Seal the jar and put it in a cool, dark cabinet until the liquid smells and tastes strongly of blueberries, about 7 days.
- Strain the mixture with a mesh strainer into a clean quart jar. Do not push on the solids to extract more liquid.
- Seal and store in a cool, dark cabinet. Use within 1 year.
- Makes 1 quart.
Source
“Homemade Liqueurs and Infused Spirits,” by Andrew Schloss (2013; Storey Publishing; $18.95). Photo copyright Leigh Beisch Photography. Photo and recipe used with permission. The publisher sent a copy of the book for review.
Make Your Own Simple Syrup!
Simple Syrup
- 2 cups water
- 2 cups granulated cane sugar
Mix the water and sugar in a small saucepan. Bring to a boil over medium-high heat. Stir to make sure sugar is completely dissolved, then remove from heat and let cool. Refrigerate up to 3 months.
Preparation time: 5 minutes
Cooking time: 5 minutes
Diet type: Vegetarian
Yield: 1 quart
Culinary tradition: USA (Nouveau)