This fruity berrycello tastes like a boozy and creamy popsicle and will be a winner at every dinner party.
Is this already the end of this weird warm winter? Here in the South, the air starts to smell like spring again and fresh berries are popping up at the stores luring me into buying them just to find out they are not the real deal yet. I just can’t taste the sunshine and I end up finding alternative ways to use them up. Being my mother’s daughter making booze is my first choice.
In my books a good liquor has some bite from the alcohol, flavor from fruits and/or spices, and sweetness – it’s the balance that makes a good spirit. The recipe for crema di orancello is one of my favorites and there had been times I would always have a bottle of this one or limoncello in my freezer to pull out for guests after dinner. I shouldn’t mess around with a classic but it was time for an update and that’s only one of the reasons for this creamy berrycello.
Well, we all like an easy recipe and this berrycello needs only just a little bit hands-on time. It can be made months ahead, is a great homemade gift and will definitely improve any dinner party. So far I had great results with blackberries and my last test run had been with blueberries, which you can see in the pictures. I added a vanilla bean this time and it’s perfect. I am also thinking about spices like cardamom or cinnamon with my next batch of crema di orancello but I am not sure about herbs with the creamy texture, let me know if you have any experiences with that.
There is more! I hope you’ll check out some more of my boozy recipes:
- 475 ml / 2 cups grain alcohol 95% / 190 proof (Everclear)
- 340g blackberries or other berries, frozen or fresh (organic)
- 1 vanilla bean
- 800 g / 28 oz. [2 cans] sweetened condensed cream
- 355 ml / 1 ½ cups water
- Place the berries in a jar and smash them with a wooden spoon or muddler. Add vanilla bean and the alcohol. Close the lid tightly and store for 2 weeks in a dark place like your pantry and shake it every other day.
- After steeping for 2 weeks strain the berry-alcohol, discard the berries and pour the infused grain alcohol in a large pitcher (if available, it’s just easier for stirring and pouring) or large bowl. Add the water and sweetened condensed cream to the berry-alcohol mix and stir well. You should have a little less than 1.5 L / 6⅓ cups.
- Use a funnel for pouring the berrycello into bottles or jars and place it into the freezer. The alcohol will prevent it from freezing, but just to be safe: don’t fill the bottles up to the rim.
350 ml / 1 ½ cups heavy cream
350 ml / 1 ½ cups water
450 g / 2 ¼ cups granulated sugar
Make the syrup: heat water and sugar in a saucepan, bring to a boil and continue cooking for up to 3 minutes, stir to make sure the sugar is dissolved. Let cool and add instead of the sweetened condensed cream and water.