blackberry liqueur

don1982 | 18:11 Wed 13th Sep 2006 | Food & Drink

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In a recipe -it suggests soaking the berries in 100proof vodka for 6 weeks then straining - would it work OK if I partially cooked the fruit (as if to make jam) then straining this and mixing just the juice with the spirits?

Do you know of any decent Mexican restaurants in London?

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don1982

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what flavour, taste, pectin is in the pips and skins - surely if I extract allt he juice ( that is flavour) thats all I need I can de-cloud the final product using wine finings or am I being simple

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