A delicious, warming blackberry and hedgerow fruit whisky that's perfect for winter evenings
Pick over the fruit and discard any that are damaged. If needed, rinse and gently pat dry.
Put the fruit in a wide-mouthed 1.5 litre jar along with whisky and sugar.
Add the fruit as it becomes ripe. It doesn't all have to go in at the same time, but if you are adding some later you need to reserve some of the whisky and sugar in proportion to add with the new fruit.
If using elderberries discard the stalks, as they can cause tummy upsets.
Shake daily until the sugar has dissolved. This will only take a week or so.
Store the bramble whisky in a dark cupboard for at least three months (six is better).
Using a sieve and muslin cloth, strain off the whisky from the fruit. Decant the bramble whisky into a clean dry bottle. If you can wait, leave it to mature for another three months.