Posted 20 hours ago

Giffard Creme De Mure Liqueur 70 cl

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This one? Totally different. I researched several recipes and it seems there is a tossup between using brandy or red wine. I chose the wine. Mostly because I imagine that wine and berries would taste amazing but also because I thought it would produce a deep, rich color and I was right. You can either buy Creme de Mure (often quite cheap and also good quality) but why not make it yourself? As for storing your liqueur, you can choose whether to refrigerate or not. Some people refrigerate their liqueurs and some store at room temperature. I personally store mine at room temperature. We almost always use them up within six months to a year, so we feel fine storing them in our liquor cabinet. More Homemade Liqueurs

Homemade Créme de Mure Blackberry Liqueur Easy Homemade Créme de Mure Blackberry Liqueur

Most of the liqueurs I’ve made have three major components; vodka, sugar, and fruit. Limoncello is made just from the rind, vodka and sugar, and the cranberry liqueur is made combining chopped berries with vodka and sugar. Add simple syrup to taste. You will want a liquor that have different layers of sweet, tart, bold and rich.

What ABV is crème de mûre? It is 17% ABV (alcohol by volume), so it has a relatively low alcohol level, similar to most sweet liqueurs. Gin Sour or Gin Fizz The bottom portion of the Bramble is essentially a gin sour! It’s made with lemon, gin and simple syrup. Turn it into a Fizz by adding an egg white foam topping. This is an ideal liqueur to make in February or March (if you’re in theNorthern Hemisphere), when the weather starts to gift you a really warm day every now and then and really makes you yearn for spring. I love to make a couple batches of this Crème de Mûre recipe in late February, that way it’s ready for me to drink on the better days in April!

de Crème de mûres - Journal des Femmes Cuisiner Recette de Crème de mûres - Journal des Femmes Cuisiner

Allulose is the best option for your sugar free sweetener here, but it is slightly less sweet than sugar. We use 1 & ⅓ cups to equate to 1 cup of sugar. Just keep this in mind if you decide to use another sweetener. You can use anything you want instead, but just be aware that it might crystallize if it's not allulose. What does creme de mure taste like? This liqueur is powerful and layered: fruity, rich, bold, sweet, bright, and jammy all at once. Some recipes use Creme De Mure as the star ingredient, while others use it as a subtle addition to enhance the overall flavor profile. What other drinks can you make with creme de mure? Sip it as a shot, substitute it for Chambord in a French Martini or Chambord and Champagne. The sugar in this recipe helps bring out the juice of the berries, and helps add a touch of sweetness to the recipe so it isn’t too tart.Can’t find crème de mûre for the Bramble? Or don’t want to buy a whole new bottle for your liquor cabinet? That’s ok too. Here are a few possible substitutes for crème de mûre: The berries are mashed or blended (I blended mine) and mixed with wine, vodka, and sugar and it’s ready within days. Or minutes; even though a bit of time to let it all meld only makes it better.

Homemade Blackberry Liqueur (Crème de Mûre) - Creative Culinary Homemade Blackberry Liqueur (Crème de Mûre) - Creative Culinary

We're unable to give any information about the alcohol content in this liqueur. We image it's similar to any store bought version, but we can't make any guarantees. My testing included two passes through muslin before I saw a totally clear product. I highly recommend the use of butter muslin, most often used for cheese-making. It has a much finer weave than the typical cheesecloth you can obtain more easily and will strain out the solids more effectively.

I make a lot of gifts to give to friends for the holidays and the one they always clamor for is my liqueur du jour; people LOVE homemade gifts and this one would be extra special! This is very easy to make and not what I would consider time consuming but there is a time element involved. After the berries are blended, they have to be passed through a strainer and also through muslin to get rid of both the seeds and any solids.

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