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Blackberry Brandy

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.0016
Energy (kCal)939.6203
Carbohydrates (g)240.589
Total fats (g)0.7056
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Divide the blackberries between 3 sterilised 500ml ‘Kilner’ jars (or alternatively use other sterilised jars/containers that you can seal tightly, or place blackberries into one very large container). | 2. Pour in the sugar, dividing it equally between the jars; divide and pour in the brandy. | 3. Seal the jars tightly and shake them well. | 4. Store in a cool, dark cupboard and shake every other day for a week, then shake once a week for two months; the brandy be then be ready to drink, but will keep improving if you can manage to leave it for longer! | 5. When the brandy has steeped for at least two months, strain it off into a 1 litre bottle (you can reserve the fruit for a very boozy dessert; a few berries are great served with vanilla ice cream); it is now ready to serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    blackberry 1 washed 61.92 13.8384 2.0016 0.7056
    superfine sugar 8 ounces 877.7003 226.7506 0.0 0.0
    brandy 1 - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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