Berry

Blackberry Brandywine Redaction #3

Blackberry Brandywine — illustration
Illustration — a stand-in until there's a photo of the real thing.

Source based on a recipe for blackberry wine in Martha Washington's Booke of Cookery, c. 1550-1625 — original

Ingredients

  • 3 cups of 80-proof brandy
  • 12 oz. frozen blackberries
  • 1/2 c. raisins, cut up
  • 1/2 tsp. grated lemon peel
  • 1-1/2 tsp. lemon juice
  • 1-3/4 c. simple syrup: 2 c. granulated sugar (1 c. white, 1 c. raw) to 1 c. water

Method

  1. All the ingredients except the syrup are combined in a glass jar and left for 7 days with occasional stirring.
  2. The solid material was strained out with a fine nylon coffee filter.
  3. The sugar syrup was then added and dissolved and the final mixture strained with doubled unbleached paper coffee filters.

Notes

  • Raisins and lemon cut the heaviness of the blackberries.

Ingredients and method are reproduced here as a matter of record; the full write-up and the author's notes live on dragonbear.com.