BLACKBERRY LIQUEUR

Instructions

1. Pour the alcohol over the mashed blackberries and lemon peel (if using) in a large, airtight container.
   Allow it to rest for a month in the dark, in a cool and dry location.
2. Make the syrup first after 30 days. In a saucepan, dissolve the sugar with the water and set aside to cool.
3. Separately, drain and strain the blackberries with their liquid, and discard the lemon peel.
4. Mash the blackberries thoroughly in gauze or a cloth with large wefts, then strain into a pan.
5. Pour in the cold syrup. Pour into airtight bottles after stirring
6. Close the bottles and place them in the dark for ten days or more to improve the flavor.
7. After meals, serve the blackberry liqueur cold in small glasses or glasses.