make hawthorn berry liqueur

Seeing berries on Hawthorn trees is a sign that autumn is well on the way. Depending on your location, berries are ready for picking from early October, throughout mid to late autumn. Hawthorn was used by our celtic ancestors in sachets and tonics for a healthy, happy heart, and is wonderful evening liqueur to enjoy by the fireside during cold winter months. It also makes a delicious seasonal syrup for puddings and ice cream. If you have any berries left over, hawthorn berries provide a natural, colourful addition to festive Yule wreaths or on string to decorate the Christmas tree. 

ingredients for hawthorn berry liqueur

• fresh or dried hawthorn berries
• brandy
• ​grated nutmeg
• cinnamon stick 
• 4 cloves
• chopped orange peel 
• 100 - 200g honey or sugar (sweeten to taste)

METHOD:

• Collect fresh hawthorn berries. Shake them to remove any insects or other debris. Discard mouldy, bruised berries. (If you don't have fresh berries, dried hawthorn berries can be used instead, and keep well)
• Place the berries in a large clean, sterilised, dry glass jar until the jar is 2/3 or 3/4 full
• Pour the brandy into the jar, making sure that all the plant material is completely covered. 
• Put the lid on the jar, and store in a cool, dark place. (If using a metal lid, put a layer of wax paper between the alcohol and lid.)
• Shake the jar every few days, mixing well.
• After 2 weeks, strain the mixture using clean muslin, or a jelly bag, squeezing out the excess liquid.
• Pour the liquid back into the jar, adding:
• 1 grated nutmeg, a crumbled cinnamon stick, 4 cloves, the chopped peel of 1 orange (a lemon or lime could also be used), and sugar or honey to sweeten/thicken.
• Put the lid back on the jar and store in a cool, dark place for 8 weeks, shaking the jar regularly. 
• Strain the mixture, using clean muslin or a jelly bag into a dry, clean bottle. 
• Seal the bottle, label and date, and store in a cool, dark place, out of the reach of children, for up to 2 years. Enjoy!

important considerations and cautions 

Although botanicals (herbs, spices, plants) are considered safe for most people when used in cooking or in small amounts, inappropriate use of some of these botanicals could be dangerous. The content on this site shares our own personal use of botanical ingredients, is for information only, and should not be taken as medical advice. Prior to using any botanicals in recipes or remedies, you should always do your own research, and consult with a medical professional, your GP, or a qualified herbalist.