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Blackberry Infused Vodka

Infused vodka doesn’t get any better than this blackberry vodka. Add a pop of color to all your cocktails. This one is amazing in a cosmo.

A table with frozen blackberries on it with a bottle of blackberry vodka

I’m a big fan of homemade infused alcohol. I have a bunch on Dishes Delish and although I thought my favorite would be cherry infused vodka or cherry infused bourbon because I love cherries. My actual favorite is strawberry infused vodka.

This is not to say that this vodka infusion isn’t delicious. It is. I find all homemade natural infusions delicious and I bet once you make some, you will too.

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And I predict that once you taste your creation, you’ll rarely buy a flavored vodka from the store unless you need to in a pinch.

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Helpful tips

  • Blackberries are fragile fruit so make the infusion either the same day you purchase the fruit or the day after.
  • Because they’re so fragile, I buy organic blackberries so I don’t have to be as particular when washing them. To clean them, carefully place the blackberries in a sieve and run water on them but don’t use soap or run your hands through them as the water flows over them.
  • Blot the berries with a paper towel and discard any berries that have fuzz on them that could be mold. It’s okay to keep and use otherwise bruised, overripe, or ‘damaged’ berries.
  • I use a bigger jar than I technically need to contain the ingredients so I have plenty of room to shake them that I wouldn’t have in a smaller jar.
  • I made this batch in summer during a heatwave, so I stored it in the fridge while infusing it instead of on the counter. Infusing blackberries in the fridge will take 5-6 days. Infusing on the counter should be done in 4 days.
  • After the third day, muddle some of the blackberries because they aren’t very porous fruit. Muddling will help release more flavor and color.

How to make blackberry infused vodka

Pre-step

Wash and dry the jar you are going to use, but you don’t have to sterilize it.

Step one

Gather the ingredients – organic blackberries, vodka and a large jar.

A plastic container of blackberries, bottle of vodka and a jar

Step two

Place the blackberries in a sieve and run water over them. Be careful, they tend to be fragile.

Pick out any blackberries that are going bad but you can leave the ones that are just damaged.

Step three

Add the blackberries to the jar.

blackberries in a large jar with a bottle of vodka in the background

Step four

Uncap the vodka and pour over the blackberries and into the jar.

Vodka being poured into the jar of blackberries

Step five

Cap the jar, gently shake it, and place it either on the counter or in the refrigerator. (See recipe notes for the difference between infusing in these two environments.)

A capped jar with blackberries and vodka ready to be infused

Now, the hardest part: waiting! This infusion takes anywhere between 4 – 6 days depending on where you let the infusion rest.

Let’s see it after 3 days in the fridge.

Large jar of the blackberry vodka after 3 days in the fridge

Step six

Take a muddler and muddle some of the blackberries. Since blackberries aren’t very porous, they need a little help at this time. Place the jar back into the refrigerator.

Step seven

Continue to shake the jar twice a day.

On day six, I deemed the blackberry vodka ready. (A)

Step eight

Line a sieve with ultra fine cheesecloth and place the sieve into a large bowl.

Pour the vodka and berries out of the jar and into the cheesecloth lined sieve. (Side note, throw the berries away as they will not taste good at this point.)

Here is the vodka in the big bowl. (B)

Left - a jar with blackberries and flavored vodka. Right - the berries strained out of the vodka

Step nine

Transfer the blackberry infused vodka into a decorative bottle or a big ball jar.

A frosty bottle with red infused vodka with 5 blackberries on a table

Look at that color!

A bottle with a stopper with the infused vodka in it and blackberries on the table

And the vertical view.

A bottle with the red vodka in it with blackberries on the table

I hope you enjoyed this blackberry infused vodka!

Other delicious infusions

And as always, may all your dishes/drinks be delish!

If you’ve tried this recipe, I’d love to know your thoughts in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM, and PINTEREST to see more of my delicious food and delightful cocktails!

A bottle of red vodka on a table

Blackberry Infused Vodka

Infused vodka doesn’t get any better than this blackberry vodka. Add a pop of color to all your cocktails. This one is amazing in a cosmo.
4.92 from 12 votes
Print Pin Rate
Course: Cocktails
Cuisine: American
Keyword: blackberry infused vodka, cranberry infused vodka
Prep Time: 5 minutes
Cook Time: 0 minutes
Days to infuse: 6 days
Total Time: 6 days 5 minutes
Servings: 32 ounces
Calories: 150kcal

Ingredients

  • 12 ounces blackberries (washed and picked over – 12 ounce package)
  • 4 cups vodka (I used kettle one)

Instructions

  • Wash the jar with warm soapy water. Dry thoroughly.
  • Place the blackberries in a sieve and run cold water over them. Pick over the berries and remove the ones that are beyond saving. Carefully blot the blackberries dry.
  • Add the berries to the jar.
  • Pour vodka over the blackberries and into the jar.
  • Cap jar and gently shake.
  • See notes below on where to infuse your vodka – You can either place the jar on the counter or place the jar into the refrigerator.
  • Infuse the vodka for 4 – 6 days depending the time of year.
  • After 3 days, muddle the blackberries, cap the jar, shake, and put back in the fridge or on the counter.
  • Shake the jar twice daily, once in the morning and then in the evening.
  • Place a piece of cheesecloth in a sieve and place into a large bowl. Pour the contents of the jar over the cheesecloth lined sieve and into the receptacle.
  • Pour the blackberry vodka into a waiting bottle or jar.
  • Sip
  • Smile
  • Enjoy
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Notes

Helpful tips
  • Blackberries are fragile fruit so make the infusion either the same day you purchase the fruit or the day after.
  • Because they’re so fragile, I buy organic blackberries so I don’t have to be as particular when washing them. To clean them, carefully place the blackberries in a sieve and run water on them but don’t use soap or run your hands through them as the water flows over them.
  • Blot the berries with a paper towel and discard any berries that have fuzz on them that could be mold. It’s okay to keep and use otherwise bruised, overripe, or ‘damaged’ berries.
  • I use a bigger jar than I technically need to contain the ingredients so I have plenty of room to shake them that I wouldn’t have in a smaller jar.
  • I made this batch in summer during a heatwave, so I stored it in the fridge while infusing it instead of on the counter. Infusing blackberries in the fridge will take 5-6 days. Infusing on the counter should be done in 4 days.
  • After the third day, muddle some of the blackberries because they aren’t very porous fruit. Muddling will help release more flavor and color.
  • I don’t refrigerate my alcohol infusions because it keeps perfectly fine on the bar, but if you feel the need, it also keeps in the fridge. I have a lot of infusions and I’d need an extra refrigerator for them. 🙂

Nutrition

Serving: 2ounces | Calories: 150kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 18mg | Fiber: 1g | Sugar: 1g | Vitamin A: 23IU | Vitamin C: 2mg | Calcium: 3mg | Iron: 1mg
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From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.

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24 Comments

  1. Well isn’t this a fun adult treat. I love blackberries. Who needs the high priced flavoured drinks? Make them at home instead.

  2. What a unique recipe! Blackberries are my favorite and I can just imagine all the different ways to use this infused vodka!

  3. This blackberry infused vodka looks so refreshing and amazing! Love how simple it is to make with fresh blackberries!!

  4. You’re so right! Waiting really is the hardest part. LOL! This is such a fun infused vodka recipe and the color is absolutely gorgeous!

  5. This homemade blackberry-infused vodka sounds so good, sharing this recipe with my friend who is always looking for different drink ideas.

    1. Yes, you can Sarah. You may have to do some muddling after they thaw but it is doable. Good luck and let me know what you think.

  6. I used this recipe for a birthday party cocktail and it was quite the hit! (Infused vodka, a splash of Creme de Violette in place of lavender bitters, a splash of lemon juice and topped with Brut sparkling wine.) I was on a short schedule and 3 days on a cool, dark shelf resulted in a nice blackberry flavor and color. However, the instructions were unclear if the infused vodka needed to be stored in the refrigerator or can be kept room temperature following the removal of the fruit. We opted for the refrigerator storage and of course, it was already chilled when we made the cocktails.

    1. Sorry, Anissa. I don’t refrigerate my alcohol infusions as they keep fine on my bar. But it’s always fun to have cold or even freezered (not a word) vodka! Cheers. Thanks for the comment.

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