Ingredients: Blackberries, Sugar, Whisky
Method: Place your blackberries in a sealable jar and add about a tenth of their volume in granulated sugar.
Top up with whisky to cover the fruit. A middling supermarket own-brand will be perfect. Definitely don't use an expensive single malt or a premium brand!
The next part is the hardest. You have to leave it for six months somewhere cool and dark, giving it only the occasional shake.
After six months have passed, strain the liquid out of the blackberries. A muslin cloth will catch all of the solids. And have a taste. You can add more sugar at this point. But my advice is to add as little sugar as possible. You want the fruit coming through not just sugary sweetness. You can add more sugar later but you can’t take it out. So gradually does it.
Now bottle your brambly booze.