Mulberry liqueur

Name: Mulberry liqueur
Total time: 42 d 20 min
Yield: ± 750 ml
Ingredients: 400 g ripe mulberries; 500 ml vodka or Belgian grain jenever (37–40 %); 150 g sugar; 1 strip of unwaxed lemon peel; 1 cinnamon stick

Updated on 9 October 2026

Makes: ± 750 ml
Time: 20 min + 6–8 weeks steeping
From: Black mulberry

Ingredients

400 g ripe mulberries
500 ml vodka or Belgian grain jenever (37–40 %)
150 g sugar
1 strip of unwaxed lemon peel
1 cinnamon stick

Method

Remove the stalks and rinse the mulberries briefly. Drain and dry them well.
Bruise the mulberries lightly and put them in a 1-litre jar with the sugar, lemon peel and cinnamon.
Pour the alcohol over until everything is covered and close the lid.
Leave to steep for 6 to 8 weeks in a dark place. Shake daily in the first week so the sugar dissolves, then once a week.
Strain through a fine sieve or cloth and let it drip well. Do not squeeze the berries hard, or the liqueur will turn cloudy.
Pour into clean bottles and leave for another 2 weeks to mellow.

Storing: A year or longer, cool and dark (the colour fades in the light). Drink in moderation. The liqueur stains.