Blackberry Brandy recipe

Ingredients:
2 1/2 c
Ripe blackberries; rinsed <br>
2 c Brandy; approximately <br>
3/4 c
Sugar <br>
1/3 c Water <br>
1 tb Grated lemon zest <br>
1/2 ts
Glycerine; optional

Procedures:
Lightly crush 2 cups of the berries with a fork
or potato masher; place in a quart size glass canning jar or and other quart
sized glass jar that has an enamel lined lid. Pour in enough brandy to cover
the berries. Add equal portions of the remaining berries and brandy to reach
the top of the jars lip; make sure that all of the berries are covered by
the brandy. Pour in just enough brandy to begin a small overflow, then
tightly cap the jar and wipe the outside clean.
<br>
Label the date
on the jar. Allow to steep in a cool, dark place for 2 months. (If a
dark
environment is not available, tape a piece of black construction
paper around the jar.) Every
two weeks, gently shake the jar to
distribute the flavors.
<br>
After two months, gently pour the
jar's contents through a regular strainer or sieve; discard the

residue. Follow this by two strainings through slightly dampened
cheesecloth. For true clarity
and professional looking results, pour
the mixture through a large, clean coffee filter placed inside a funnel or
clean coffee cone; loosely cover the contents with plastic wrap, since the
process may take several hours.
<br>
In a small saucepan, combine
the sugar, water, and lemon zest. Bring to a boil over moderately high heat.
Simmer, uncovered, for 5 minutes. Let cool to room temperature. Add the
optional glycerine, if desired.
<br>
Funnel the strained brandy
into a glass bottle, then funnel in the sugar syrup through a strainer,to
remove the lemon zest. Cover tightly; shake to blend. Let mature at room
temperature, or slightly cooler, for at least 1 month.
<br>