Blackberry Cobbler

Last night I made a blackberry cobbler for George, my husband. This is what was left of it this morning.

Our neighbors dropped off a gallon size bucket filled to the top with blackberries. I’m in a hurry to use them up before Monday brings on the mushies.

Plans are cobbler (done), freezer jam, pie, liqueur (see recipe below), pancakes, and save some for eating.

From Cordials From Your Kitchen by Pattie Vargas and Rich Gulling:

Blackberry Liqueur

2 cups fresh blackberries, picked over and washed
1 cup sugar
1 cup 100-proof vodka
1 cup brandy
1 cup light corn syrup
1 teaspoon lemon zest
1 tablespoon fresh squeezed lemon juice

Put berries and sugar in vessel. Crush berries, let stand for one hour. Add vodka and brandy, cap, shake vigorously. Add corn syrup, lemon juice, lemon zest. Steep in cool, dark place for 2 weeks.

Strain and filter. Stand 1 week, strain and filter again. Age one month.

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