Blackberry Cordial

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Simmer nice ripe blackberries in water enough to cover them, and when they are tender take them out, mash them and strain them through a strong cloth; get all the juice out you can by squeezing, but do not let the pulp and seed come through the bag. Now add a little of the water they were boiled in, however not more than two tablespoonfuls to each pint of strained juice. To every pint of this liquor, add one pound of loaf sugar, one teaspoonful of mace, same of cloves and cinnamon. Boil all these together a few minutes, and strain it again to free it from the spice. When this syrup is cool, add to each pint a wineglass of good French brandy. If you cannot get brandy, substitute rum or whiskey, remembering to use twice as much as you would brandy. This is excellent for children during the prevalence of summer complaints, and an excellent tonic for all debilitated persons.