I just finished pouring up a new batch of homemade berry liqueurs that have been steeping in berries for 6 weeks. Man that stuff is good! I've got several bottles of blackberry and two liters of elderberry. I will let them sit on a dark shelf for another month or two, then start to enjoy them with cool fall weather.

I've still got a few jars of black muscadine liqueur steeping, I am interested to see how that turns out.

I had hoped to make some fig liqueur this year, but since everything froze to the ground we only had a small harvest and we have eaten them all ;-)

Considering I have about quit eating pies and desserts, I think berry liqueur is about the very best way to conserve my berry crops.

We have lemons coming out our ears, thus Limoncello!  Cheers!  I use everclear.  You?

I use vodka

Gene, do you remove the berries after several weeks? When I pick my Mediterranean Myrtle berries (Not Crape Myrtle) I soak them in Vodka and keep them in the Vodka for a whole year or more and never remove the berries. I'm not sure as to whether I should keep the berries in or remove them after several weeks.
Does anyone know how long the shelf life for such a drink would be with berries in or out of the solution? Thanks.

I have separately used both a vanilla bean and raspberries in vodka. I left the vanilla bean indefinitely and I removed the raspberries after 3-4 months. By that time they were clear and started to break apart. Sas I think your fine leaving the berries in as long as they are covered by the alcohol. If they are above it or the level drops below the berry line they could mold, etc and dis-flavor the batch. 

Interesting,do you process the fruit prior to adding it to vodka or place it fresh?

To answer several questions, below is my simple method for berry liqueur:

1. wash berries and remove stems, leaves, off-color one, etc.
2. fill quart jar 3/4 full with berries
3. add 1 cup sugar
4. add 2 cups water
5. add 3 cups vodka (80 proof)
6. shake jar good to dissolve sugar and place in frig.
7. allow to steep for 4-6 weeks, shaking once or twice
8. after steeping pour into clean wine bottles (use fine metal filter)
9. allow to "rest" for another 4-6 weeks

Thanks, Gene. Nice concise instructions, and now I know what to do withl those extra berries in the freezer.

Not much of a drinker, but I do love to take a stiff shot of a blood-warming liqueur now and then. You know, just to take the chill off, after shoveling snow. 

Recently read a recipe for a grapefruit liqueur, which was very similar to Limoncello.  You just sub some grapefruit peels for the lemons, wait a few months, then invent some excuses for getting cold.  Winter will soon be here.

Frank

Thanks Gene,

Mediterranean Myrtle also called Myrtus Communis.

The fruit resemble Blueberries but have a unique flavor, strong aroma and too many seeds.