Créme de Mûre Blackberry Liqueur


Créme de Mûre Blackberry Liqueur

Créme de Mûre Blackberry Liqueur

Kerry Grant
In the beautiful Pacific Northwest, we get wild blackberries running free in the summer. You can literally walk down the trails and pick a peck if you can remember to bring a basket.
Well, that didn't happen this summer, so I bought some at the grocery store and resolved to put them to good use. This low-carb blackberry liqueur was the result, and it worked so well I would drink it straight. Barring that, the most obvious way to use this lovely liqueur is in your favorite Bramble recipe.
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  • 13 oz. red wine I used Malbec because I love it, but choose one you like
  • 18 oz. blackberries, washed and with any stems removed measured by weight
  • 9 oz. granulated Allulose measured by weight
  • 2 oz. vodka


  • Put the blackberries in a large bowl and pour the red wine over them.
  • With a potato masher or fork, mash the berries until you have a juicy mess.
  • Transfer the mashed blackberries into a mason jar or put a lid on your bowl. Let them sit for 48 hours to seven days, shaking them up every so often.
  • Strain the mashed blackberries with a fine mesh sieve to remove the seeds and most of the flesh.
  • Strain through cheesecloth or another fine strainer until you've managed to remove most of the solids, and you have a fairly clear liquid.
  • Pour your clarified liquid into a large saucepan and add the Allulose.
  • Simmer this mixture for about 10 minutes to make sure the Allulose is dissolved.
  • Remove the mixture from the heat and let it cool completely, then stir in your vodka and transfer the mixture to a clean storage jar or bottle.
  • Store the bottle in a cool, dark place for up to one year.


Don't use an extremely sweet red wine for this. For one thing, the sweeter the wine, the higher the carb count. For another, a sweet wine might make this liqueur too sweet and throw off the flavor profile of any cocktails you make with it. 
I also don't recommend using a different sugar-free sweetener, because anything but Allulose can crystallize instead of remaining in lovely liquid form. 


Serving: 1oz.Calories: 23kcalFat: 0gProtein: 0gNet Carbs: 2g
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