Homemade Blackberry Liqueur (Crème de Mûre)
, Published Aug 26, 2026
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Capture the best of blackberry season with this stunning homemade Blackberry Liqueur. Steeping fresh berries in red wine before reducing them to a rich syrup creates an incredibly versatile Crème de Mûre that will instantly elevate your cocktail repertoire and late-summer desserts.
Check out my Blackberry Jam recipe!
Late summer and early fall mean one thing: Blackberry season. Whether you spend the afternoon foraging in the local hedgerows or picking up a fresh batch at the farmers market, making your own liqueur is a brilliant way to capture that seasonal sweetness.
This year I gathered enough blackberries to make jam, use them in my crumble AND make this incredible homemade Crème de Mûre 🙂
It couldn’t be easier – apart from a little patience while fruit steeps, this recipe is both super easy and foolproof. A great way to preserve a taste of summer for months to come.
What’s Crème de Mûre?
Crème de Mûre is a traditional French liqueur, similar to its blackcurrant cousin, crème de cassis. The name translates simply to “blackberry cream,” referring to its thick, syrupy consistency rather than any dairy content.
While the French have enjoyed it for generations, it gained massive international popularity in the 1980s when legendary London bartender Dick Bradsell created the Bramble – a modern gin cocktail that relies on Crème de Mûre for its signature dark, bleeding float.
Why You Will Love It
- Minimal Ingredients: Just four basic ingredients to create a highly sophisticated liqueur.
- Unbeatable Flavor: Store-bought versions are expensive and can taste artificial. This homemade version bursts with pure, jammy blackberry notes.
- Makes a Great Gift: Poured into a beautiful glass bottle with a handwritten tag, this makes a wonderful holiday or hostess gift.
What You Will Need
- Fresh Blackberries: Wild, foraged berries are perfect for their slightly tart edge, but store-bought works beautifully.
- Red Wine: The wine acts as the base, providing color and depth. Look for a dry, fruit-forward red like Pinot Noir or Merlot; avoid oaky or tannic wines, which can overpower the delicate berries.
- Sugar: Essential for creating that thick, syrupy “crème” texture. It is divided into two parts for the steeping and boiling stages.
- Vodka: A clean spirit fortifies and preserves the liqueur without masking the fruit flavor.
How to Make Blackberry Liqueur
- Rinse the blackberries and place them in a large glass jar. Pour in the red wine and add half a cup of the sugar. Gently crush the berries with a wooden spoon or potato masher to release their juices.
- Cover tightly and place in a cool, dark place for 2-3 days. This lets the wine and berries mingle and develop flavor.
- Pour through a fine-mesh sieve lined with cheesecloth into a clean bottle, discarding the solids.
- Transfer the entire mixture to a large saucepan and stir in the remaining sugar. Bring to a boil, lower the heat and simmer for 8-10 minutes, or until slightly reduced and syrupy.
- Remove from heat and let it cool completely. You may want to strain once again to make sure the syrup is completely smooth. Once cool, stir in the vodka (adding it off the heat ensures the alcohol does not evaporate). Store your liqueur in the fridge for up 4 months.
👉 Pro Tip: Store-bought liqueurs can be stored in the drinks cabinet. This homemade version contains less alcohol which is why I suggest you keep it refridgerated.
How to Use
Because this liqueur has such a concentrated, jammy profile, it is incredibly versatile in both drinks and desserts.
- A Great Mixer: Pairs well with vodka, gin and sparkling wine, and adds beautiful color and flavor to chilled soda water or tonic.
- Blackberry Kir Royale: Pour a small measure into a flute and top with chilled Champagne or Prosecco.
- The Dark Diablo: Mix tequila, fresh lime juice and ginger beer over ice, then float a splash of the liqueur on top.
- Brush on your cakes: Brush the liqueur over warm cakes right as they come out of the oven to keep the crumb moist.
- Level Up Your Desserts! Drizzle over your Pavlova, pies or ice cream.
Substitutions and Variations
While the classic version is stunning, you can easily customize it:
- Vanilla: Add a split vanilla bean during the steeping process for a creamy warmth.
- Citrus Zest: Add two strips of fresh lemon or orange peel (avoiding the pith) for a bright lift.
- Spiced Blend: Drop in a cinnamon stick and two star anise during the boiling stage for a warming autumn liqueur.
Frequently Asked Questions
Yes, you absolutely can! Just let them thaw before you begin the crushing and steeping process so they easily release their juices into the wine.
Technically you CAN use a dry white wine, but it will not yield a traditional Crème de Mûre. Red wine provides the robust backbone and deep, jewel-toned color that makes this liqueur so special.
A fine-mesh sieve will catch the larger seeds, but lining it with muslin or a double layer of cheesecloth ensures a beautifully clear, sediment-free liqueur. I usually double-strain the mixture to make sure.
👉 Please leave a comment and rating if you try this recipe, follow me on Pinterest for more easy recipes and don’t forget to tag me on @Instagram or TikTok – I LOVE seeing what you’re cooking.
Homemade Blackberry Liqueur (Crème de Mûre) Recipe
Ingredients
- 1 lb (450g) blackberries fresh or frozen and thawed
- 1 bottle (750ml) red wine
- 1 ½ cups (300g) granulated sugar
- ½ cup (125ml) vodka or up to 1 cup (250ml)
Instructions
- Rinse the blackberries and place them in a large glass jar. Pour in the red wine and add 1/2 cup (100g) of the sugar. Gently crush the berries with a wooden spoon or potato masher to release their juices.1 lb (450g) blackberries, 1 bottle (750ml) red wine, 1 ½ cups (300g) granulated sugar
- Cover tightly and place in a cool, dark place for 2-3 days, gently turning the jar from time to time if you can remember. This lets the wine and berries mingle and develop flavor.
- Pour through a fine-mesh sieve lined with cheesecloth into a clean bottle, discarding the solids.
- Transfer the entire mixture to a large saucepan and stir in the remaining 1 cup of sugar. Boil steadily for 8-10 minutes, or until slightly reduced and syrupy.
- Remove from heat and let it cool completely. Once cool, stir in the vodka (adding it off the heat ensures the alcohol does not evaporate).½ cup (125ml) vodka
- Strain once again and pour the liqueur into a large clean bottle. Store in the fridge for up to 4 months.
Notes
- Vanilla: Add a split vanilla bean during the steeping process for a creamy warmth.
- Citrus Zest: Add two strips of fresh lemon or orange peel (avoiding the pith) for a bright lift.
- Spiced Blend: Drop in a cinnamon stick and two star anise during the boiling stage for a warming autumn liqueur.
- You can use gin instead of vodka if preferred or use vodka and brandy for a stronger variation.
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
