From the recipe files of Chapel Hill renowned restaurant, Crooks Corner
Pick over the blackberries, but avoid washing them unless absolutely necessary.
Put them into a stoneware crock.
Peel the zest form the lemons, being careful to get as little of the white pith as possible.
Over medium high heat, boil the water with the sugar and lemon zest in a saucepan until the sugar is completely dissolved, approximately 10 minutes after it comes to the boil.
Pour immediately over the berries and let stand 12 hours.
Add the brandy or vodka and cover.
Store in a cool, dark place for 4 weeks.
Strain through clean, wet cheesecloth, but do not force the berries.
Bottle in sterilized bottles or jars, but do not vacuum seal.
Store in a cool dark place.
From Southern Cooking, by Bill Neal, The University of North Carolina Press
Ingredients
Directions
Pick over the blackberries, but avoid washing them unless absolutely necessary.
Put them into a stoneware crock.
Peel the zest form the lemons, being careful to get as little of the white pith as possible.
Over medium high heat, boil the water with the sugar and lemon zest in a saucepan until the sugar is completely dissolved, approximately 10 minutes after it comes to the boil.
Pour immediately over the berries and let stand 12 hours.
Add the brandy or vodka and cover.
Store in a cool, dark place for 4 weeks.
Strain through clean, wet cheesecloth, but do not force the berries.
Bottle in sterilized bottles or jars, but do not vacuum seal.
Store in a cool dark place.
