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Blueberry Schnapps

Blueberry schnapps - based on fresh, wild blueberries - is rich, fruity and sweet with a wonderful deep blue-red colour.

Serve with all types of cheese, cream cheese, cheesecakes, pancakes, pies, ice cream, fruit salads and many desserts.

Or add it to marmalades, jams, fruit sauces and dishes, where you would normally use blueberries.

Also excellent as after-dinner drink - or turned into a liqueur.

Blueberry schnapps blends very well with...


For best result, use fresh, wild blueberries. You can use cultivated berries, but the wild ones have a much stronger taste and aroma. The berries must be fully ripe when you pick them.

Blueberry plant with ripe berries.


  • Rinse the blueberries carefully.

  • Leave them to dry in the shadow - on paper towel.

  • If the berries are frozen - defrost them in the vodka.

  • Use a clean glass jar with tight-fitting lid.

  • Fill 1/2 - 2/3 of the jar with blueberries.

  • Fill up with clear, unflavoured vodka - 40% alcohol content (80 proof).

  • Steep for at least 3 months in a dark place at room temperature, 18-20°C (64-68°F).

  • Shake lightly and taste it from time to time.

  • Strain and filter your infusion into a clean glass bottle or jar with tight-fitting lid.

You can serve your blueberry schnapps after it has settled for a couple of days. It has a nice, fruity taste.

Or you can store (age) it for 4-6 months or even longer in a dark place at room temperature before serving.

The flavours will change rather much during storage. For the better, I think. But it's a matter of taste. Some prefer the fruity taste - others prefer their blueberry schnapps after some storage.

Note: If for some reason you are not satisfied with your infusion, there are ways to adjust both taste and flavours - click here to see how.

Serve your blueberry schnapps at room temperature in suitable glasses. And remember to keep your schnapps bottle tightly closed and in a dark place before and between servings.